These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

152 related articles for article (PubMed ID: 5797942)

  • 1. Incidence of salmonellae in meat and meat products.
    Weissman MA; Carpenter JA
    Appl Microbiol; 1969 Jun; 17(6):899-902. PubMed ID: 5797942
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Isolation of salmonellae from pork carcasses.
    Carpenter JA; Elliot JG; Reynolds AE
    Appl Microbiol; 1973 May; 25(5):731-4. PubMed ID: 4577175
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Update: prevalence of Salmonella in pork sausage.
    Silas JC; Carpenter JA; Reagan JO
    J Anim Sci; 1984 Jul; 59(1):122-4. PubMed ID: 6746447
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Quantitative distribution of Salmonella spp. and Escherichia coli on beef carcasses and raw beef at retail establishments.
    Martínez-Chávez L; Cabrera-Diaz E; Pérez-Montaño JA; Garay-Martínez LE; Varela-Hernández JJ; Castillo A; Lucia L; Ávila-Novoa MG; Cardona-López MA; Gutiérrez-González P; Martínez-Gonzáles NE
    Int J Food Microbiol; 2015 Oct; 210():149-55. PubMed ID: 26125489
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Salmonella in raw meat and by-products from pork and beef.
    Meyer C; Thiel S; Ullrich U; Stolle A
    J Food Prot; 2010 Oct; 73(10):1780-4. PubMed ID: 21067664
    [TBL] [Abstract][Full Text] [Related]  

  • 6. An efficient sampling technique used to detect four foodborne pathogens on pork and beef carcasses in nine Belgian abattoirs.
    Korsak N; Daube G; Ghafir Y; Chahed A; Jolly S; Vindevogel H
    J Food Prot; 1998 May; 61(5):535-41. PubMed ID: 9709223
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of slaughterhouse and day of sample on the probability of a pig carcass being Salmonella-positive according to the Enterobacteriaceae count in the largest Brazilian pork production region.
    Corbellini LG; Júnior AB; de Freitas Costa E; Duarte AS; Albuquerque ER; Kich JD; Cardoso M; Nauta M
    Int J Food Microbiol; 2016 Jul; 228():58-66. PubMed ID: 27107299
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Factors associated with Salmonella prevalence on pork carcasses in very small abattoirs in Wisconsin.
    Algino RJ; Badtram GA; Ingham BH; Ingham SC
    J Food Prot; 2009 Apr; 72(4):714-21. PubMed ID: 19435217
    [TBL] [Abstract][Full Text] [Related]  

  • 9. A Rapid Systematic Review and Meta-Analysis of the Efficacy of Slaughter and Processing Interventions to Control Non-Typhoidal
    Young I; Wilhelm BJ; Cahill S; Nakagawa R; Desmarchelier P; Rajić A
    J Food Prot; 2016 Dec; 79(12):2196-2210. PubMed ID: 28104927
    [TBL] [Abstract][Full Text] [Related]  

  • 10. [The dissemination of Salmonella by meat and meat products from swine].
    Schmidt U
    Tierarztl Prax; 1986; 14(4):565-73. PubMed ID: 3824372
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Salmonella spp. on pork at cutting plants and at the retail level and the influence of particular risk factors.
    Berends BR; Van Knapen F; Mossel DA; Burt SA; Snijders JM
    Int J Food Microbiol; 1998 Nov; 44(3):207-17. PubMed ID: 9851600
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Characterization of the Arcobacter contamination on Belgian pork carcasses and raw retail pork.
    Van Driessche E; Houf K
    Int J Food Microbiol; 2007 Aug; 118(1):20-6. PubMed ID: 17588701
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Bacteriological survey of fresh pork sausage produced at establishments under Federal inspection.
    Surkiewicz BF; Johnston RW; Elliott RP; Simmons ER
    Appl Microbiol; 1972 Mar; 23(3):515-20. PubMed ID: 4553799
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Survival of salmonellae during pepperoni manufacture.
    Smith JL; Huhtanen CN; Kissinger JC; Palumbo SA
    Appl Microbiol; 1975 Nov; 30(5):759-63. PubMed ID: 951
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Application of enterobacterial repetitive intergenic consensus-polymerase chain reaction to trace the fate of generic Escherichia coli within a high capacity pork slaughter line.
    Namvar A; Warriner K
    Int J Food Microbiol; 2006 Apr; 108(2):155-63. PubMed ID: 16386814
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Most probable number cultures for assessing Salmonella contamination of eviscerated broiler carcasses.
    Rigby CE
    Can J Comp Med; 1982 Jul; 46(3):279-82. PubMed ID: 6751506
    [TBL] [Abstract][Full Text] [Related]  

  • 17. [Salmonella in minced meat from ten meat inspection services in the Netherlands (author's transl)].
    Edel W; Van Leusden FM; Kampelmacher EH
    Tijdschr Diergeneeskd; 1978 Feb; 103(4):220-8. PubMed ID: 341417
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The incidence and level of contamination of British fresh sausages and ingredients with salmonellas.
    Banks JG; Board RG
    J Hyg (Lond); 1983 Apr; 90(2):213-23. PubMed ID: 6339611
    [TBL] [Abstract][Full Text] [Related]  

  • 19. A quantitative approach towards a better understanding of the dynamics of Salmonella spp. in a pork slaughter-line.
    van Hoek AH; de Jonge R; van Overbeek WM; Bouw E; Pielaat A; Smid JH; Malorny B; Junker E; Löfström C; Pedersen K; Aarts HJ; Heres L
    Int J Food Microbiol; 2012 Feb; 153(1-2):45-52. PubMed ID: 22119458
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Belgian surveillance plans to assess changes in Salmonella prevalence in meat at different production stages.
    Ghafir Y; China B; Korsak N; Dierick K; Collard JM; Godard C; De Zutter L; Daube G
    J Food Prot; 2005 Nov; 68(11):2269-77. PubMed ID: 16300062
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.