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Journal Abstract Search

450 related items for PubMed ID: 16099063

  • 1.
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  • 2. Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations.
    Mataragas M, Skandamis PN, Drosinos EH.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):1-12. PubMed ID: 18602180
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  • 3. 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 15; 111(8):331-4. PubMed ID: 15469063
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  • 4. Semi-quantitative food safety risk profile of the Australian red meat industry.
    Hernandez-Jover M, Culley F, Heller J, Ward MP, Jenson I.
    Int J Food Microbiol; 2021 Sep 02; 353():109294. PubMed ID: 34147838
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  • 5. The Hazard Analysis and Critical Control Points (HACCP) generic model for the production of Thai fermented pork sausage (Nham).
    Paukatong KV, Kunawasen S.
    Berl Munch Tierarztl Wochenschr; 2001 Sep 02; 114(9-10):327-30. PubMed ID: 11570169
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  • 7. A Microbial Assessment Scheme to measure microbial performance of Food Safety Management Systems.
    Jacxsens L, Kussaga J, Luning PA, Van der Spiegel M, Devlieghere F, Uyttendaele M.
    Int J Food Microbiol; 2009 Aug 31; 134(1-2):113-25. PubMed ID: 19327860
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  • 9. 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 31; 23(4):359-66. PubMed ID: 16943025
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  • 10. Modeling transfer of Listeria monocytogenes from slicer to deli meat during mechanical slicing.
    Sheen S, Hwang CA.
    Foodborne Pathog Dis; 2008 Apr 31; 5(2):135-46. PubMed ID: 18361687
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  • 11. Salmonella surveillance in raw and cooked meat and meat products in the Republic of Ireland from 2002 to 2004.
    Jordan E, Egan J, Dullea C, Ward J, McGillicuddy K, Murray G, Murphy A, Bradshaw B, Leonard N, Rafter P, McDowell S.
    Int J Food Microbiol; 2006 Oct 15; 112(1):66-70. PubMed ID: 16860420
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  • 12. Salmonella contamination of turkey from processing to final product--a process to product perspective.
    Logue CM, Nde CW.
    Foodborne Pathog Dis; 2007 Oct 15; 4(4):491-504. PubMed ID: 18041959
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  • 13. Microbial ecology of food contact surfaces and products of small-scale facilities producing traditional sausages.
    Gounadaki AS, Skandamis PN, Drosinos EH, Nychas GJ.
    Food Microbiol; 2008 Apr 15; 25(2):313-23. PubMed ID: 18206774
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  • 14. Foodborne zoonoses due to meat: a quantitative approach for a comparative risk assessment applied to pig slaughtering in Europe.
    Fosse J, Seegers H, Magras C.
    Vet Res; 2008 Apr 15; 39(1):1. PubMed ID: 18073088
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  • 18. Safe poultry meat production in the next century.
    Mulder RW.
    Acta Vet Hung; 1997 Apr 15; 45(3):307-15. PubMed ID: 9276991
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  • 19. 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
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  • 20. Prevalence and concentration of verocytotoxigenic Escherichia coli, Salmonella enterica and Listeria monocytogenes in the beef production chain: a review.
    Rhoades JR, Duffy G, Koutsoumanis K.
    Food Microbiol; 2009 Jun 15; 26(4):357-76. PubMed ID: 19376457
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