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.
136 related articles for article (PubMed ID: 6398809)
1. A survey of the bacteriological status of fresh and baked pork sausages produced in Ibadan, Nigeria. Oyekole OD; Hassan JO Int J Zoonoses; 1984 Dec; 11(2):127-32. PubMed ID: 6398809 [TBL] [Abstract][Full Text] [Related]
2. 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]
3. Isolation of bacteria of public health significance from some pork products. Prasad M; Chandiramani NK; Mandokhot U Indian J Pathol Microbiol; 1986 Oct; 29(4):328-36. PubMed ID: 3546114 [No Abstract] [Full Text] [Related]
4. The public health aspects of roast chickens sold in take-away shops in Ibadan, Nigeria. Alonge DO; Oyekole OD J Hyg Epidemiol Microbiol Immunol; 1982; 26(1):44-8. PubMed ID: 7086122 [TBL] [Abstract][Full Text] [Related]
5. [Assessment of microbiological quality of minced meat designed for retail sale]. Białasiewicz D; Zwierzyńska A; Majczyna D; Królasik J Rocz Panstw Zakl Hig; 2002; 53(4):351-8. PubMed ID: 12664662 [TBL] [Abstract][Full Text] [Related]
6. Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations. Mataragas M; Skandamis PN; Drosinos EH Int J Food Microbiol; 2008 Aug; 126(1-2):1-12. PubMed ID: 18602180 [TBL] [Abstract][Full Text] [Related]
7. Interrelationships of Escherichia coli and Salmonella contamination in sausages processed by salting, smoking and dehydration. Kovács S; Takács J Acta Vet Acad Sci Hung; 1979; 27(4):337-42. PubMed ID: 396783 [No Abstract] [Full Text] [Related]
8. [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]
9. Staphylococcus aureus and Escherichia coli in nham (Thai-style fermented pork sausage). Petchsing U; Woodburn MJ Int J Food Microbiol; 1990 May; 10(3-4):183-92. PubMed ID: 2204404 [TBL] [Abstract][Full Text] [Related]
10. Public health importance of market meat exposed to refuse flies and air-borne microorganisms. Akinboade OA; Hassan JO; Adejinmi A Int J Zoonoses; 1984 Jun; 11(1):111-4. PubMed ID: 6389402 [TBL] [Abstract][Full Text] [Related]
11. Antimicrobial resistance of major foodborne pathogens from major meat products. Gousia P; Economou V; Sakkas H; Leveidiotou S; Papadopoulou C Foodborne Pathog Dis; 2011 Jan; 8(1):27-38. PubMed ID: 21039131 [TBL] [Abstract][Full Text] [Related]
12. [Survey of the presence of bacterial pathogens in foods sold at retail stores in the city of Cassino]. Langiano E; Atrei P; La Torre G; De Vito E; Ricciardi G Ann Ig; 2002; 14(2):97-103. PubMed ID: 12070904 [TBL] [Abstract][Full Text] [Related]
13. 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]
14. Bacteriological analysis of uncooked pork sausages in relation to public health. Sharma NK; Gill JP; Joshi DV; Kwatra MS Indian J Pathol Microbiol; 1994 Apr; 37(2):191-5. PubMed ID: 7959987 [TBL] [Abstract][Full Text] [Related]
16. The bacterial quality of red meat and offal in Casablanca (Morocco). Cohen N; Ennaji H; Hassar M; Karib H Mol Nutr Food Res; 2006 May; 50(6):557-62. PubMed ID: 16676376 [TBL] [Abstract][Full Text] [Related]
17. Microbial contamination of carcasses, meat, and equipment from an Iberian pork cutting plant. Palá TR; Sevilla A J Food Prot; 2004 Aug; 67(8):1624-9. PubMed ID: 15330525 [TBL] [Abstract][Full Text] [Related]
18. Isolation of Salmonella using three selective enrichment broths from sausages naturally contaminated. Its relationship with other microorganisms that produce food toxi-infections. Muñoz A; Frapolli E; Moriñigo MA; Borrego JJ; Romero P Zentralbl Bakteriol Mikrobiol Hyg B Umwelthyg Krankenhaushyg Arbeitshyg Prav Med; 1987 Oct; 185(1-2):105-11. PubMed ID: 3124372 [TBL] [Abstract][Full Text] [Related]
19. The Hazard Analysis and Critical Control Points (HACCP) generic model for the production of Thai fermented pork sausage (Nham). Paukatong KV; Kunawasen S Berl Munch Tierarztl Wochenschr; 2001; 114(9-10):327-30. PubMed ID: 11570169 [TBL] [Abstract][Full Text] [Related]
20. Food-borne bacterial pathogens in marketed raw meat of Dharan, eastern Nepal. Bantawa K; Rai K; Subba Limbu D; Khanal H BMC Res Notes; 2018 Aug; 11(1):618. PubMed ID: 30157961 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]