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Journal Abstract Search

97 related items for PubMed ID: 11264754

  • 1. Effects of chilling on sampling of bacteria attached to swine carcasses.
    Yu SL, Cooke PH, Tu SI.
    Lett Appl Microbiol; 2001 Mar; 32(3):205-10. PubMed ID: 11264754
    [Abstract] [Full Text] [Related]

  • 2. Microbiological sampling of carcasses by excision or swabbing.
    Gill CO, Jones T.
    J Food Prot; 2000 Feb; 63(2):167-73. PubMed ID: 10678419
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  • 3. Microbiological sampling of carcasses by excision or swabbing with three types of sponge or gauze.
    Martínez B, Celda MF, Anastasio B, García I, López-Mendoza MC.
    J Food Prot; 2010 Jan; 73(1):81-7. PubMed ID: 20051208
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  • 4. Bacteria recovery from genetically feathered and featherless broiler carcasses after immersion chilling.
    Buhr RJ, Bourassa DV, Northcutt JK, Hinton A, Ingram KD, Cason JA.
    Poult Sci; 2005 Sep; 84(9):1499-504. PubMed ID: 16206575
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  • 6. Impact of the sampling method and chilling on the Salmonella recovery from pig carcasses.
    Vanantwerpen G, De Zutter L, Berkvens D, Houf K.
    Int J Food Microbiol; 2016 Sep 02; 232():22-5. PubMed ID: 27236225
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  • 7. Microbiological quality of water immersion-chilled and air-chilled broilers.
    Zhang L, Jeong JY, Janardhanan KK, Ryser ET, Kang I.
    J Food Prot; 2011 Sep 02; 74(9):1531-5. PubMed ID: 21902923
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  • 10. Excision vs sponge swabbing - a comparison of methods for the microbiological sampling of beef, pork and lamb carcasses.
    Pearce RA, Bolton DJ.
    J Appl Microbiol; 2005 Sep 02; 98(4):896-900. PubMed ID: 15752336
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  • 11. Microbiological sampling of meat cuts and manufacturing beef by excision or swabbing.
    Gill CO, Badoni M, McGinnis JC.
    J Food Prot; 2001 Mar 02; 64(3):325-34. PubMed ID: 11252475
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  • 12. Effects of Dry Chilling on the Microflora on Beef Carcasses at a Canadian Beef Packing Plant.
    Liu Y, Youssef MK, Yang X.
    J Food Prot; 2016 Apr 02; 79(4):538-43. PubMed ID: 27052856
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  • 13. Recovery of bacteria from broiler carcasses rinsed zero and twenty-four hours after immersion chilling.
    Cason JA, Berrang ME, Smith DP.
    Poult Sci; 2006 Feb 02; 85(2):333-6. PubMed ID: 16523635
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  • 15. Proximate sources of bacteria on boneless loins prepared from routinely processed and detained carcasses at a pork packing plant.
    Gill CO, Landers C.
    Int J Food Microbiol; 2004 Dec 15; 97(2):171-8. PubMed ID: 15541803
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  • 16. The potential use of chilling to control the growth of Enterobacteriaceae on porcine carcasses and the incidence of E. coli O157:H7 in pigs.
    Lenahan M, Crowley H, O'Brien SB, Byrne C, Sweeney T, Sheridan JJ.
    J Appl Microbiol; 2009 May 15; 106(5):1512-20. PubMed ID: 19187133
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  • 17. 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 30; 58(1-2):65-72. PubMed ID: 10898463
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  • 18. Effects of countercurrent scalding and postscald spray on the bacteriologic profile of raw chicken carcasses.
    James WO, Prucha JC, Brewer RL, Williams WO, Christensen WA, Thaler AM, Hogue AT.
    J Am Vet Med Assoc; 1992 Sep 01; 201(5):705-8. PubMed ID: 1399771
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  • 19. Experimental comparison of excision and swabbing microbiological sampling methods for carcasses.
    Pepperell R, Reid CA, Solano SN, Hutchison ML, Walters LD, Johnston AM, Buncic S.
    J Food Prot; 2005 Oct 01; 68(10):2163-8. PubMed ID: 16245724
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  • 20. A comparison of wet-dry swabbing and excision sampling methods for microbiological testing of bovine, porcine, and ovine carcasses at red meat slaughterhouses.
    Hutchison ML, Walters LD, Avery SM, Reid CA, Wilson D, Howell M, Johnston AM, Buncic S.
    J Food Prot; 2005 Oct 01; 68(10):2155-62. PubMed ID: 16245723
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