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124 related items for PubMed ID: 15787761

  • 1. A structured expert judgment study for a model of Campylobacter transmission during broiler-chicken processing.
    Van der Fels-Klerx HJ, Cooke RM, Nauta MN, Goossens LH, Havelaar AH.
    Risk Anal; 2005 Feb; 25(1):109-24. PubMed ID: 15787761
    [Abstract] [Full Text] [Related]

  • 2. Expert judgement in a risk assessment model for Salmonella spp. in pork: the performance of different weighting schemes.
    Boone I, Van der Stede Y, Bollaerts K, Messens W, Vose D, Daube G, Aerts M, Mintiens K.
    Prev Vet Med; 2009 Nov 15; 92(3):224-34. PubMed ID: 19782415
    [Abstract] [Full Text] [Related]

  • 3. Quantitative risk assessment of thermophilic Campylobacter spp. and cross-contamination during handling of raw broiler chickens evaluating strategies at the producer level to reduce human campylobacteriosis in Sweden.
    Lindqvist R, Lindblad M.
    Int J Food Microbiol; 2008 Jan 15; 121(1):41-52. PubMed ID: 18037525
    [Abstract] [Full Text] [Related]

  • 4. [Monitoring and risk assessment of campylobacter infections].
    Bartelt E.
    Dtsch Tierarztl Wochenschr; 2004 Aug 15; 111(8):326-31. PubMed ID: 15469062
    [Abstract] [Full Text] [Related]

  • 5. A poultry-processing model for quantitative microbiological risk assessment.
    Nauta M, van der Fels-Klerx I, Havelaar A.
    Risk Anal; 2005 Feb 15; 25(1):85-98. PubMed ID: 15787759
    [Abstract] [Full Text] [Related]

  • 6. Evaluation of the "testing and scheduling" strategy for control of Campylobacter in broiler meat in The Netherlands.
    Nauta MJ, van der Wal FJ, Putirulan FF, Post J, van de Kassteele J, Bolder NM.
    Int J Food Microbiol; 2009 Sep 15; 134(3):216-22. PubMed ID: 19674803
    [Abstract] [Full Text] [Related]

  • 7. Processing practices contributing to Campylobacter contamination in Belgian chicken meat preparations.
    Sampers I, Habib I, Berkvens D, Dumoulin A, Zutter LD, Uyttendaele M.
    Int J Food Microbiol; 2008 Dec 10; 128(2):297-303. PubMed ID: 18947895
    [Abstract] [Full Text] [Related]

  • 8. A risk assessment model for Campylobacter in broiler meat.
    Nauta MJ, Jacobs-Reitsma WF, Havelaar AH.
    Risk Anal; 2007 Aug 10; 27(4):845-61. PubMed ID: 17958496
    [Abstract] [Full Text] [Related]

  • 9. A comparison of risk assessments on Campylobacter in broiler meat.
    Nauta M, Hill A, Rosenquist H, Brynestad S, Fetsch A, van der Logt P, Fazil A, Christensen B, Katsma E, Borck B, Havelaar A.
    Int J Food Microbiol; 2009 Feb 15; 129(2):107-23. PubMed ID: 19136176
    [Abstract] [Full Text] [Related]

  • 10. Quantitative risk assessment of Campylobacter spp. in poultry based meat preparations as one of the factors to support the development of risk-based microbiological criteria in Belgium.
    Uyttendaele M, Baert K, Ghafir Y, Daube G, De Zutter L, Herman L, Dierick K, Pierard D, Dubois JJ, Horion B, Debevere J.
    Int J Food Microbiol; 2006 Sep 01; 111(2):149-63. PubMed ID: 16876277
    [Abstract] [Full Text] [Related]

  • 11. Prevalence of Arcobacter and Campylobacter on broiler carcasses during processing.
    Son I, Englen MD, Berrang ME, Fedorka-Cray PJ, Harrison MA.
    Int J Food Microbiol; 2007 Jan 01; 113(1):16-22. PubMed ID: 16979251
    [Abstract] [Full Text] [Related]

  • 12. Enumeration of thermotolerant Campylobacter spp. from poultry carcasses at the end of the slaughter-line.
    Johannessen GS, Johnsen G, Okland M, Cudjoe KS, Hofshagen M.
    Lett Appl Microbiol; 2007 Jan 01; 44(1):92-7. PubMed ID: 17209821
    [Abstract] [Full Text] [Related]

  • 13. The effect of slaughter operations on the contamination of chicken carcasses with thermotolerant Campylobacter.
    Rosenquist H, Sommer HM, Nielsen NL, Christensen BB.
    Int J Food Microbiol; 2006 Apr 25; 108(2):226-32. PubMed ID: 16478636
    [Abstract] [Full Text] [Related]

  • 14. Study on the prevalence of Campylobacter spp. from chicken meat in Hanoi, Vietnam.
    Luu QH, Tran TH, Phung DC, Nguyen TB.
    Ann N Y Acad Sci; 2006 Oct 25; 1081():273-5. PubMed ID: 17135525
    [Abstract] [Full Text] [Related]

  • 15. Analysis of Campylobacter spp. contamination in broilers from the farm to the final meat cuts by using restriction fragment length polymorphism of the polymerase chain reaction products.
    Takahashi R, Shahada F, Chuma T, Okamoto K.
    Int J Food Microbiol; 2006 Aug 01; 110(3):240-5. PubMed ID: 16806554
    [Abstract] [Full Text] [Related]

  • 16. A model of hygiene practices and consumption patterns in the consumer phase.
    Christensen BB, Rosenquist H, Sommer HM, Nielsen NL, Fagt S, Andersen NL, Nørrung B.
    Risk Anal; 2005 Feb 01; 25(1):49-60. PubMed ID: 15787756
    [Abstract] [Full Text] [Related]

  • 17. Effectiveness and efficiency of controlling Campylobacter on broiler chicken meat.
    Havelaar AH, Mangen MJ, de Koeijer AA, Bogaardt MJ, Evers EG, Jacobs-Reitsma WF, van Pelt W, Wagenaar JA, de Wit GA, van der Zee H, Nauta MJ.
    Risk Anal; 2007 Aug 01; 27(4):831-44. PubMed ID: 17958495
    [Abstract] [Full Text] [Related]

  • 18. Cross-contamination during food preparation: a mechanistic model applied to chicken-borne Campylobacter.
    Mylius SD, Nauta MJ, Havelaar AH.
    Risk Anal; 2007 Aug 01; 27(4):803-13. PubMed ID: 17958493
    [Abstract] [Full Text] [Related]

  • 19. An investigation of sources of Campylobacter in a poultry production and packing operation in Barbados.
    Workman SN, Mathison GE, Lavoie MC.
    Int J Food Microbiol; 2008 Jan 15; 121(1):106-11. PubMed ID: 18061296
    [Abstract] [Full Text] [Related]

  • 20. The effects of Campylobacter numbers in caeca on the contamination of broiler carcasses with Campylobacter.
    Reich F, Atanassova V, Haunhorst E, Klein G.
    Int J Food Microbiol; 2008 Sep 30; 127(1-2):116-20. PubMed ID: 18657873
    [Abstract] [Full Text] [Related]

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