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Journal Abstract Search

541 related items for PubMed ID: 15156035

  • 21.
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  • 22. Food safety begins on the farm: the viewpoint of the producer.
    Olson KE, Slack GN.
    Rev Sci Tech; 2006 Aug; 25(2):529-39. PubMed ID: 17094695
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  • 23.
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  • 24. Information systems in food safety management.
    McMeekin TA, Baranyi J, Bowman J, Dalgaard P, Kirk M, Ross T, Schmid S, Zwietering MH.
    Int J Food Microbiol; 2006 Dec 01; 112(3):181-94. PubMed ID: 16934895
    [Abstract] [Full Text] [Related]

  • 25. Application of hazard analysis critical control point (HACCP) as a possible control measure for Opisthorchis viverrini infection in cultured carp (Puntius gonionotus).
    Khamboonruang C, Keawvichit R, Wongworapat K, Suwanrangsi S, Hongpromyart M, Sukhawat K, Tonguthai K, Lima dos Santos CA.
    Southeast Asian J Trop Med Public Health; 1997 Dec 01; 28 Suppl 1():65-72. PubMed ID: 9656352
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  • 26. [The HACCP method for personnel education].
    Biondi A, Antonini A, Pasca Raymondo F, Tarsitani G.
    Ann Ig; 2006 Dec 01; 18(1):31-9. PubMed ID: 16649501
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  • 27.
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  • 28. Prevention and control of food safety risks: the role of governments, food producers, marketers, and academia.
    Lupien JR.
    Asia Pac J Clin Nutr; 2007 Dec 01; 16 Suppl 1():74-9. PubMed ID: 17392080
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  • 29.
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  • 30. Bio-markers: traceability in food safety issues.
    Raspor P.
    Acta Biochim Pol; 2005 Dec 01; 52(3):659-64. PubMed ID: 16175240
    [Abstract] [Full Text] [Related]

  • 31. Human health problems associated with current agricultural food production.
    Bhat RV.
    Asia Pac J Clin Nutr; 2008 Dec 01; 17 Suppl 1():91-4. PubMed ID: 18296310
    [Abstract] [Full Text] [Related]

  • 32. [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
    [Abstract] [Full Text] [Related]

  • 33. HACCP approach to ensure the safety and quality of food packaging.
    Bovee EH, de Kruijf N, Jetten J, Barendsz AW.
    Food Addit Contam; 1997 Jun 15; 14(6-7):721-35. PubMed ID: 9373535
    [Abstract] [Full Text] [Related]

  • 34. [The hygiene of refrigerated and frozen foods].
    Sinell HJ.
    Zentralbl Bakteriol Mikrobiol Hyg B Umwelthyg Krankenhaushyg Arbeitshyg Prav Med; 1989 Apr 15; 187(4-6):533-45. PubMed ID: 2500811
    [Abstract] [Full Text] [Related]

  • 35. A few good tools to start HACCP (Hazard Analysis Critical Control Point) program.
    Marchiony A.
    Healthc Foodserv; 1996 Apr 15; 6(4):4-5, 16. PubMed ID: 10164389
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  • 36.
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  • 37. Improving the safety of street-vended food.
    Moy G, Hazzard A, Käferstein F.
    World Health Stat Q; 1997 Apr 15; 50(1-2):124-31. PubMed ID: 9282395
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  • 38.
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  • 39. Hazard analysis critical control point (HACCP) in public catering services: a modified method, combined to bacteriologic assay.
    Ferrari P.
    Ann Ist Super Sanita; 1992 Apr 15; 28(4):459-64. PubMed ID: 1303037
    [Abstract] [Full Text] [Related]

  • 40.
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