93 related articles for article (PubMed ID: 8810052)
1. The hygienic efficiency of conventional and inverted lamb dressing systems.
Bell RG; Hathaway SC
J Appl Bacteriol; 1996 Sep; 81(3):225-34. PubMed ID: 8810052
[TBL] [Abstract][Full Text] [Related]
2. Distribution and sources of microbial contamination on beef carcasses.
Bell RG
J Appl Microbiol; 1997 Mar; 82(3):292-300. PubMed ID: 12455892
[TBL] [Abstract][Full Text] [Related]
3. Microbiological contamination of ovine carcasses associated with the presence of wool and faecal material.
Biss ME; Hathaway SC
J Appl Bacteriol; 1996 Dec; 81(6):594-600. PubMed ID: 8972086
[TBL] [Abstract][Full Text] [Related]
4. Effects of shearing and fleece cleanliness on microbiological contamination of lamb carcasses.
Hauge SJ; Nafstad O; Skjerve E; Røtterud OJ; Nesbakken T
Int J Food Microbiol; 2011 Nov; 150(2-3):178-83. PubMed ID: 21862163
[TBL] [Abstract][Full Text] [Related]
5. Assessment and development of procedures and apparatus to reduce contamination of lamb carcasses during pelt removal in low-throughput abattoirs.
Whyte RT; Holder JS; Tinker DB; Allen VM; White RP; Hinton MH
J Food Prot; 2002 Jan; 65(1):41-9. PubMed ID: 11808804
[TBL] [Abstract][Full Text] [Related]
6. Microbiological conditions of sheep carcasses from conventional or inverted dressing processes.
Gill CO; Bryant J; Brereton DA
J Food Prot; 2000 Sep; 63(9):1291-4. PubMed ID: 10983809
[TBL] [Abstract][Full Text] [Related]
7. An alternative process for cleaning knives used on meat slaughter floors.
Eustace I; Midgley J; Giarrusso C; Laurent C; Jenson I; Sumner J
Int J Food Microbiol; 2007 Jan; 113(1):23-7. PubMed ID: 16996155
[TBL] [Abstract][Full Text] [Related]
8. Salmonella surveillance and control at post-harvest in the Belgian pork meat chain.
Delhalle L; Saegerman C; Farnir F; Korsak N; Maes D; Messens W; De Sadeleer L; De Zutter L; Daube G
Food Microbiol; 2009 May; 26(3):265-71. PubMed ID: 19269567
[TBL] [Abstract][Full Text] [Related]
9. Hot water surface pasteurisation of lamb carcasses: microbial effects and cost-benefit considerations.
Hauge SJ; Wahlgren M; Røtterud OJ; Nesbakken T
Int J Food Microbiol; 2011 Mar; 146(1):69-75. PubMed ID: 21356564
[TBL] [Abstract][Full Text] [Related]
10. Removal, Kill, and Transfer of Bacteria from Hands by Antibacterial or Nonantibacterial Soaps After Handling Raw Poultry.
Sexton JD; Picton JL; Herdt B; Black E; Reynolds KA
J Food Prot; 2024 Jun; 87(6):100272. PubMed ID: 38579970
[TBL] [Abstract][Full Text] [Related]
11. Effects of fleece soiling and skinning method on the microbiology of sheep carcases.
Hadley PJ; Holder JS; Hinton MH
Vet Rec; 1997 May; 140(22):570-4. PubMed ID: 9194297
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Effects of hygienic treatments during slaughtering on microbial dynamics and contamination of sheep meat.
Omer MK; Hauge SJ; Østensvik Ø; Moen B; Alvseike O; Røtterud OJ; Prieto M; Dommersnes S; Nesteng OH; Nesbakken T
Int J Food Microbiol; 2015 Feb; 194():7-14. PubMed ID: 25461602
[TBL] [Abstract][Full Text] [Related]
14. Use of total of Escherichia coli counts to assess the hygienic characteristics of a beef carcass dressing process.
Gill CO; McGinnis JC; Badoni M
Int J Food Microbiol; 1996 Aug; 31(1-3):181-96. PubMed ID: 8880307
[TBL] [Abstract][Full Text] [Related]
15. Improvement of the hygienic performance of the hindquarters skinning operations at a beef packing plant.
Gill CO; McGinnis JC
Int J Food Microbiol; 1999 Oct; 51(2-3):123-32. PubMed ID: 10574088
[TBL] [Abstract][Full Text] [Related]
16. Evaluation of control over the microbiological contamination of carcasses in a lamb carcass dressing process operated with or without pasteurizing treatment.
Milios K; Mataragas M; Pantouvakis A; Drosinos EH; Zoiopoulos PE
Int J Food Microbiol; 2011 Mar; 146(2):170-5. PubMed ID: 21406314
[TBL] [Abstract][Full Text] [Related]
17. Decontamination of knives used in the meat industry: effect of different water temperature and treatment time combinations on the reduction of bacterial numbers on knife surfaces.
Goulter RM; Dykes GA; Small A
J Food Prot; 2008 Jul; 71(7):1338-42. PubMed ID: 18680930
[TBL] [Abstract][Full Text] [Related]
18. Assessment of Bacteriological Quality of Sheep Carcasses, Effect Level of 2.5% Citric Acid Spray on Bacterial Contamination of Meat, and Hygiene Practices of Workers in a Selected Abattoir in Debrezeit Town, Central Ethiopia.
Aynewa D; Gizaw Z; Haile AF
Environ Health Insights; 2021; 15():11786302211037555. PubMed ID: 34393490
[TBL] [Abstract][Full Text] [Related]
19. Ineffective hand washing and the contamination of carrots after using a field latrine.
Monaghan JM; Hutchison ML
Lett Appl Microbiol; 2016 Apr; 62(4):299-303. PubMed ID: 26797849
[TBL] [Abstract][Full Text] [Related]
20. The development of a 'clean sheep policy' in compliance with the new Hygiene Regulation (EC) 853/2004 (Hygiene 2).
Byrne B; Dunne G; Lyng J; Bolton DJ
Food Microbiol; 2007 May; 24(3):301-4. PubMed ID: 17188209
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
