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Journal Abstract Search

96 related items for PubMed ID: 11467022

  • 41. Microbiological quality of ready-to-eat foods: results from a long-term surveillance program (1995 through 2003).
    Meldrum RJ, Ribeiro CD, Smith RM, Walker AM, Simmons M, Worthington D, Edwards C.
    J Food Prot; 2005 Aug; 68(8):1654-8. PubMed ID: 21132974
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  • 42. Assessment of the Microbiological Quality of Meat Pies from Retail Sale in England 2013.
    McLauchlin J, Aird H, Charlett A, Elviss N, Fox A, Kaye M, Willis C.
    J Food Prot; 2016 May; 79(5):781-8. PubMed ID: 27296425
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  • 43. Microbiological investigation of halal butchery products and butchers' premises.
    Little C, Gillespie I, de Louvois J, Mitchell R.
    Commun Dis Public Health; 1999 Jun; 2(2):114-8. PubMed ID: 10402745
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  • 47. A pilot study of the microbiological quality of culturally diverse, ready-to-eat foods from selected retail establishments in Melbourne, Australia.
    McLean SK, Dunn LA, Palombo EA.
    Foodborne Pathog Dis; 2010 May; 7(5):585-8. PubMed ID: 20001329
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  • 49. 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 01; 210():149-55. PubMed ID: 26125489
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  • 52. Frequency and correlation of some enteric indicator bacteria and Salmonella in ready-to-eat raw vegetable salads from Mexican restaurants.
    Gómez-Aldapa CA, Rangel-Vargas E, Castro-Rosas J.
    J Food Sci; 2013 Aug 01; 78(8):M1201-7. PubMed ID: 23957408
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  • 53. HYGIENE PRACTICES IN URBAN RESTAURANTS AND CHALLENGES TO IMPLEMENTING FOOD SAFETY AND HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) PROGRAMMES IN THIKA TOWN, KENYA.
    Muinde RK, Kiinyukia C, Rombo GO, Muoki MA.
    East Afr Med J; 2012 Dec 01; 89(12):390-8. PubMed ID: 26852451
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  • 56. [Indicators of contamination and their relation to the presence of Escherichia coli in ready-to-eat foods].
    de Sousa GB, Tamagnini LM, González RD.
    Rev Argent Microbiol; 2003 Dec 01; 35(2):86-90. PubMed ID: 12920989
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  • 57. 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 01; 23(4):359-66. PubMed ID: 16943025
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  • 58. Study of Salmonella, Campylobacter, and Escherichia coli contamination in raw food available in factories, schools, and hospital canteens in Hanoi, Vietnam.
    Ha TA, Pham T.
    Ann N Y Acad Sci; 2006 Oct 01; 1081():262-5. PubMed ID: 17135522
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