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Journal Abstract Search

499 related items for PubMed ID: 16876277

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  • 2. 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
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  • 3. 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
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  • 4. [Monitoring and risk assessment of campylobacter infections].
    Bartelt E.
    Dtsch Tierarztl Wochenschr; 2004 Aug 10; 111(8):326-31. PubMed ID: 15469062
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  • 5. 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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  • 6. 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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  • 12. Cross-contamination versus undercooking of poultry meat or eggs - which risks need to be managed first?
    Luber P.
    Int J Food Microbiol; 2009 Aug 31; 134(1-2):21-8. PubMed ID: 19272666
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  • 13. 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 31; 1081():273-5. PubMed ID: 17135525
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  • 14. Impact of rearing conditions on the microbiological quality of raw retail poultry meat.
    Hardy B, Crilly N, Pendleton S, Andino A, Wallis A, Zhang N, Hanning I.
    J Food Sci; 2013 Aug 31; 78(8):M1232-5. PubMed ID: 23957412
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  • 15. Survival of Campylobacter spp. in poultry meat preparations subjected to freezing, refrigeration, minor salt concentration, and heat treatment.
    Sampers I, Habib I, De Zutter L, Dumoulin A, Uyttendaele M.
    Int J Food Microbiol; 2010 Feb 28; 137(2-3):147-53. PubMed ID: 20006911
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  • 17. The influence of freezing and duration of storage on Campylobacter and indicator bacteria in broiler carcasses.
    Georgsson F, Thornorkelsson AE, Geirsdóttir M, Reiersen J, Stern NJ.
    Food Microbiol; 2006 Oct 28; 23(7):677-83. PubMed ID: 16943068
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  • 18. A poultry-processing model for quantitative microbiological risk assessment.
    Nauta M, van der Fels-Klerx I, Havelaar A.
    Risk Anal; 2005 Feb 28; 25(1):85-98. PubMed ID: 15787759
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  • 19. Quantitative risk assessment of human campylobacteriosis by consumption of salad cross-contaminated with thermophilic Campylobacter spp. from broiler meat in Argentina.
    Signorini ML, Zbrun MV, Romero-Scharpen A, Olivero C, Bongiovanni F, Soto LP, Frizzo LS, Rosmini MR.
    Prev Vet Med; 2013 Apr 01; 109(1-2):37-46. PubMed ID: 23044474
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  • 20. 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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