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Journal Abstract Search

157 related items for PubMed ID: 12135161

  • 1. Quality control in the meat industry: application of the HACCP system to a slaughterhouse of ostriches.
    Roncero-Heras JM, Alvarruiz-Bermejo A, Pérez-Sempere Matarredona JI, Pardo-González JE.
    Boll Chim Farm; 2002; 141(2):128-37. PubMed ID: 12135161
    [Abstract] [Full Text] [Related]

  • 2. [Monitoring of a HACCP (Hazard Analysis Critical Control Point) plan for Listeria monocytogenes control].
    Mengoni GB, Apraiz PM.
    Rev Argent Microbiol; 2003; 35(4):224-7. PubMed ID: 14976876
    [Abstract] [Full Text] [Related]

  • 3. Controlling organic chemical hazards in food manufacturing: a hazard analysis critical control points (HACCP) approach.
    Ropkins K, Beck AJ.
    Nahrung; 2002 Aug; 46(4):258-69. PubMed ID: 12224422
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  • 5. The hazard analysis and critical control point system in food safety.
    Herrera AG.
    Methods Mol Biol; 2004 Aug; 268():235-80. PubMed ID: 15156035
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  • 6. HACCP approach to ensure the safety and quality of food packaging.
    Bovee EH, de Kruijf N, Jetten J, Barendsz AW.
    Food Addit Contam; 1997 Aug; 14(6-7):721-35. PubMed ID: 9373535
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  • 7. Hazard analysis and critical control point (HACCP) for an ultrasound food processing operation.
    Chemat F, Hoarau N.
    Ultrason Sonochem; 2004 May; 11(3-4):257-60. PubMed ID: 15081991
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  • 9. Risk assessment strategies for Europe: integrated safety strategy or final product control: Example of Listeria monocytogenes in processed products from pork meat industry.
    Salvat G, Fravalo P.
    Dtsch Tierarztl Wochenschr; 2004 Aug; 111(8):331-4. PubMed ID: 15469063
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  • 11. Description of the food safety system in hotels and how it compares with HACCP standards.
    Fletcher SM, Maharaj SR, James K.
    J Travel Med; 2009 Aug; 16(1):35-41. PubMed ID: 19192126
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  • 12. Update on implementation of the final rule on pathogen reduction and HACCP.
    Glavin M.
    Food Drug Law J; 1997 Aug; 52(3):323-5. PubMed ID: 10343032
    [No Abstract] [Full Text] [Related]

  • 13. [The Hazard Analysis Critical Control Point concept for food production].
    Gerigk K, Ellerbroek L.
    Dtsch Tierarztl Wochenschr; 1994 Jul; 101(7):270-2. PubMed ID: 7924962
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  • 14. Application of hazard analysis and critical control point system in the dairy industry.
    Kassem M, Salem E, Ahwal AM, Saddik M, Gomaa NF.
    East Mediterr Health J; 2002 Jan; 8(1):114-28. PubMed ID: 15330567
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  • 15. [Quality assurance in food production in Europe according to ISO 90000 and HACCP (Hazard Analysis and Critical Control Points)].
    Jouve JL.
    Zentralbl Hyg Umweltmed; 1996 Dec; 199(2-4):131-42. PubMed ID: 9409914
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  • 16. The color of hamburger: slow steps toward the development of a science-based food safety system in the United States.
    Morris JG.
    Trans Am Clin Climatol Assoc; 2003 Dec; 114():191-201; discussion 201-2. PubMed ID: 12813920
    [Abstract] [Full Text] [Related]

  • 17. [Quality control in herbal supplements].
    Oelker L.
    Ann Ist Super Sanita; 2005 Dec; 41(1):43-8. PubMed ID: 16037649
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  • 18. [The Hazard Analysis Critical Control Point approach (HACCP) in meat production].
    Berends BR, Snijders JM.
    Tijdschr Diergeneeskd; 1994 Jun 15; 119(12):360-5. PubMed ID: 8016820
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  • 20. Food safety practices and readiness to implement HACCP programs in assisted-living facilities in Iowa.
    Sneed J, Strohbehn C, Gilmore SA.
    J Am Diet Assoc; 2004 Nov 15; 104(11):1678-83. PubMed ID: 15499354
    [Abstract] [Full Text] [Related]

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