93 related articles for article (PubMed ID: 9217106)
1. Assessment of the hygienic performances of hamburger patty production processes.
Gill CO; Rahn K; Sloan K; McMullen LM
Int J Food Microbiol; 1997 May; 36(2-3):171-8. PubMed ID: 9217106
[TBL] [Abstract][Full Text] [Related]
2. Effects of hot water pasteurizing treatments on the microbiological condition of manufacturing beef used for hamburger patty manufacture.
Gill CO; Bryant J; Badoni M
Int J Food Microbiol; 2001 Feb; 63(3):243-56. PubMed ID: 11246908
[TBL] [Abstract][Full Text] [Related]
3. Evaluation of the hygienic performances of the processes for beef carcass dressing at 10 packing plants.
Gill CO; Deslandes B; Rahn K; Houde A; Bryant J
J Appl Microbiol; 1998 Jun; 84(6):1050-8. PubMed ID: 9717290
[TBL] [Abstract][Full Text] [Related]
4. Lessons from a large outbreak of Escherichia coli O157:H7 infections: insights into the infectious dose and method of widespread contamination of hamburger patties.
Tuttle J; Gomez T; Doyle MP; Wells JG; Zhao T; Tauxe RV; Griffin PM
Epidemiol Infect; 1999 Apr; 122(2):185-92. PubMed ID: 10355781
[TBL] [Abstract][Full Text] [Related]
5. Bacteriological Evaluation of Retail Ground Beef, Frozen Beef Patties, and Cooked Hamburger.
Duitschaever CL; Bullock DH; Arnott DR
J Food Prot; 1977 Jun; 40(6):378-381. PubMed ID: 30731640
[TBL] [Abstract][Full Text] [Related]
6. Assessment of the hygienic performance of a sheep carcass dressing process.
Gill CO; Baker LP
J Food Prot; 1998 Mar; 61(3):329-33. PubMed ID: 9708305
[TBL] [Abstract][Full Text] [Related]
7. Microbial contamination on beef in relation to hygiene assessment based on criteria used in EU Decision 2001/471/EC.
McEvoy JM; Sheridan JJ; Blair IS; McDowell DA
Int J Food Microbiol; 2004 Apr; 92(2):217-25. PubMed ID: 15109799
[TBL] [Abstract][Full Text] [Related]
8. Microbiological studies on hamburgers.
Tamminga SK; Beumer RR; Kampelmacher EH
J Hyg (Lond); 1982 Feb; 88(1):125-42. PubMed ID: 6276464
[TBL] [Abstract][Full Text] [Related]
9. Evaluation of the hygienic performances of the processes for cleaning, dressing and cooling pig carcasses at eight packing plants.
Gill CO; Dussault F; Holley RA; Houde A; Jones T; Rheault N; Rosales A; Quessy S
Int J Food Microbiol; 2000 Jun; 58(1-2):65-72. PubMed ID: 10898463
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Microbiological sampling of swine carcasses: a comparison of data obtained by swabbing with medical gauze and data collected routinely by excision at Swedish abattoirs.
Lindblad M
Int J Food Microbiol; 2007 Sep; 118(2):180-5. PubMed ID: 17706823
[TBL] [Abstract][Full Text] [Related]
12. Meat retail conditions within the establishments of Kigali city (Rwanda): bacteriological quality and risk factors for Salmonella occurrence.
Niyonzima E; Ongol MP; Brostaux Y; Korsak N; Daube G; Kimonyo A; Sindic M
Trop Anim Health Prod; 2018 Mar; 50(3):537-546. PubMed ID: 29119377
[TBL] [Abstract][Full Text] [Related]
13. Aerobic bacterial, coliform, Escherichia coli and Staphylococcus aureus counts of raw and processed milk from selected smallholder dairy farms of Zimbabwe.
Mhone TA; Matope G; Saidi PT
Int J Food Microbiol; 2011 Dec; 151(2):223-8. PubMed ID: 21944662
[TBL] [Abstract][Full Text] [Related]
14. Aerobic Mesophilic, Coliform,
Jaja IF; Green E; Muchenje V
Int J Environ Res Public Health; 2018 Apr; 15(4):. PubMed ID: 29690529
[TBL] [Abstract][Full Text] [Related]
15. Trained sensory panel and consumer evaluation of the effects of gamma irradiation on palatability of vacuum-packaged frozen ground beef patties.
Wheeler TL; Shackelford SD; Koohmaraie M
J Anim Sci; 1999 Dec; 77(12):3219-24. PubMed ID: 10641867
[TBL] [Abstract][Full Text] [Related]
16. Effect of enrobing and antioxidants on quality characteristics of precooked pork patties under chilled and frozen storage conditions.
Biswas AK; Keshri RC; Bisht GS
Meat Sci; 2004 Mar; 66(3):733-41. PubMed ID: 22060884
[TBL] [Abstract][Full Text] [Related]
17. Microbial contamination of meat during the skinning of beef carcass hindquarters at three slaughtering plants.
Gill CO; McGinnis JC; Bryant J
Int J Food Microbiol; 1998 Jul; 42(3):175-84. PubMed ID: 9728688
[TBL] [Abstract][Full Text] [Related]
18. Microbiological sampling of meat cuts and manufacturing beef by excision or swabbing.
Gill CO; Badoni M; McGinnis JC
J Food Prot; 2001 Mar; 64(3):325-34. PubMed ID: 11252475
[TBL] [Abstract][Full Text] [Related]
19. Combined effect of freeze chilling and MAP on quality parameters of raw chicken fillets.
Patsias A; Badeka AV; Savvaidis IN; Kontominas MG
Food Microbiol; 2008 Jun; 25(4):575-81. PubMed ID: 18456112
[TBL] [Abstract][Full Text] [Related]
20. Microbiological conditions of mechanically tenderized beef cuts prepared at four retail stores.
Gill CO; McGinnis JC
Int J Food Microbiol; 2004 Aug; 95(1):95-102. PubMed ID: 15240079
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]