131 related articles for article (PubMed ID: 9217098)
1. Use of predictive microbiology in microbial food safety risk assessment.
Walls I; Scott VN
Int J Food Microbiol; 1997 May; 36(2-3):97-102. PubMed ID: 9217098
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Predictive food microbiology for the meat industry: a review.
McDonald K; Sun DW
Int J Food Microbiol; 1999 Nov; 52(1-2):1-27. PubMed ID: 10573388
[TBL] [Abstract][Full Text] [Related]
4. Assessment of mathematical models for predicting Staphylococcus aureus growth in cooked meat products.
Castillejo-Rodriguez AM; Gimeno RM; Cosano GZ; Alcalá EB; Pérez MR
J Food Prot; 2002 Apr; 65(4):659-65. PubMed ID: 11952215
[TBL] [Abstract][Full Text] [Related]
5. Microbial ecology of food contact surfaces and products of small-scale facilities producing traditional sausages.
Gounadaki AS; Skandamis PN; Drosinos EH; Nychas GJ
Food Microbiol; 2008 Apr; 25(2):313-23. PubMed ID: 18206774
[TBL] [Abstract][Full Text] [Related]
6. Propidium Monoazide Quantitative Real-Time Polymerase Chain Reaction for Enumeration of Some Viable but Nonculturable Foodborne Bacteria in Meat and Meat Products.
El-Aziz NKA; Tartor YH; El-Aziz Gharib AA; Ammar AM
Foodborne Pathog Dis; 2018 Apr; 15(4):226-234. PubMed ID: 29298099
[TBL] [Abstract][Full Text] [Related]
7. Incidence of Staphylococcus aureus and associated risk factors in Nham, a Thai fermented pork product.
Chokesajjawatee N; Pornaem S; Zo YG; Kamdee S; Luxananil P; Wanasen S; Valyasevi R
Food Microbiol; 2009 Aug; 26(5):547-51. PubMed ID: 19465253
[TBL] [Abstract][Full Text] [Related]
8. Staphtox predictor - A dynamic mathematical model to predict formation of Staphylococcus enterotoxin during heating and fermentation of meat products.
Gunvig A; Andresen MS; Jacobsen T; Borggaard C
Int J Food Microbiol; 2018 Nov; 285():81-91. PubMed ID: 30071496
[TBL] [Abstract][Full Text] [Related]
9. Application of predictive models to assess the influence of thyme essential oil on Salmonella Enteritidis behaviour during shelf life of ready-to-eat turkey products.
Possas A; Posada-Izquierdo GD; Pérez-Rodríguez F; Valero A; García-Gimeno RM; Duarte MC
Int J Food Microbiol; 2017 Jan; 240():40-46. PubMed ID: 27590560
[TBL] [Abstract][Full Text] [Related]
10. [Quantitative risk assessment of Listeria monocytogenes in bulk cooked meat products].
Tian J; Fan YX; Liu XM
Zhonghua Yu Fang Yi Xue Za Zhi; 2011 Jun; 45(6):537-42. PubMed ID: 21914338
[TBL] [Abstract][Full Text] [Related]
11. Quantitative microbial risk assessment for Staphylococcus aureus in natural and processed cheese in Korea.
Lee H; Kim K; Choi KH; Yoon Y
J Dairy Sci; 2015 Sep; 98(9):5931-45. PubMed ID: 26162789
[TBL] [Abstract][Full Text] [Related]
12. Prevalence and antimicrobial resistance of foodborne pathogens isolated from food products in China.
Chao G; Zhou X; Jiao X; Qian X; Xu L
Foodborne Pathog Dis; 2007; 4(3):277-84. PubMed ID: 17883311
[TBL] [Abstract][Full Text] [Related]
13. Investigation for possible source(s) of contamination of ready-to-eat meat products with Listeria spp. and other pathogens in a meat processing plant in Trinidad.
Gibbons IS; Adesiyun A; Seepersadsingh N; Rahaman S
Food Microbiol; 2006 Jun; 23(4):359-66. PubMed ID: 16943025
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Quantitative risk assessment for Escherichia coli O157:H7 in ground beef hamburgers.
Cassin MH; Lammerding AM; Todd EC; Ross W; McColl RS
Int J Food Microbiol; 1998 May; 41(1):21-44. PubMed ID: 9631335
[TBL] [Abstract][Full Text] [Related]
16. Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007.
Uyttendaele M; Busschaert P; Valero A; Geeraerd AH; Vermeulen A; Jacxsens L; Goh KK; De Loy A; Van Impe JF; Devlieghere F
Int J Food Microbiol; 2009 Jul; 133(1-2):94-104. PubMed ID: 19515447
[TBL] [Abstract][Full Text] [Related]
17. Escherichia coli O157:H7 reduction in hamburgers with regard to premature browning of minced beef, colour score and method for determining doneness.
Boqvist S; Fernström LL; Alsanius BW; Lindqvist R
Int J Food Microbiol; 2015 Dec; 215():109-16. PubMed ID: 26363767
[TBL] [Abstract][Full Text] [Related]
18. Use of a ground beef model to assess the effect of the lactoperoxidase system on the growth of Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus in red meat.
Kennedy M; O'Rourke AL; McLay J; Simmonds R
Int J Food Microbiol; 2000 Jun; 57(3):147-58. PubMed ID: 10868676
[TBL] [Abstract][Full Text] [Related]
19. Overview of current meat hygiene and safety risks and summary of recent studies on biofilms, and control of Escherichia coli O157:H7 in nonintact, and Listeria monocytogenes in ready-to-eat, meat products.
Sofos JN; Geornaras I
Meat Sci; 2010 Sep; 86(1):2-14. PubMed ID: 20510532
[TBL] [Abstract][Full Text] [Related]
20. Effect of chosen lactic acid bacteria strains on Staphylococcus aureus in vitro as well as in meat and raw sausages.
Gomółka-Pawlicka M; Uradziński J; Wiszniewska A
Pol J Vet Sci; 2004; 7(4):251-9. PubMed ID: 15633784
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
