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Journal Abstract Search

361 related items for PubMed ID: 23353554

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  • 3. Unveiling contamination sources and dissemination routes of Salmonella sp. in pigs at a Portuguese slaughterhouse through macrorestriction profiling by pulsed-field gel electrophoresis.
    Vieira-Pinto M, Tenreiro R, Martins C.
    Int J Food Microbiol; 2006 Jul 01; 110(1):77-84. PubMed ID: 16828912
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  • 5. Detection of Salmonella enterica in pigs at slaughter and comparison with human isolates in Italy.
    Bonardi S, Alpigiani I, Bruini I, Barilli E, Brindani F, Morganti M, Cavallini P, Bolzoni L, Pongolini S.
    Int J Food Microbiol; 2016 Feb 02; 218():44-50. PubMed ID: 26606578
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  • 8. Investigation of Salmonella enterica in Sardinian slaughter pigs: prevalence, serotype and genotype characterization.
    Piras F, Brown DJ, Meloni D, Mureddu A, Mazzette R.
    Int J Food Microbiol; 2011 Dec 02; 151(2):201-9. PubMed ID: 21940060
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  • 9. Salmonella in slaughter pigs in Northern Ireland: prevalence and use of statistical modelling to investigate sample and abattoir effects.
    McDowell SW, Porter R, Madden R, Cooper B, Neill SD.
    Int J Food Microbiol; 2007 Sep 15; 118(2):116-25. PubMed ID: 17683820
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  • 10. Salmonella in slaughter pigs: prevalence, serotypes and critical control points during slaughter in two slaughterhouses.
    Swanenburg M, Urlings HA, Snijders JM, Keuzenkamp DA, van Knapen F.
    Int J Food Microbiol; 2001 Nov 08; 70(3):243-54. PubMed ID: 11764190
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  • 14. Prevalence and characterization of Salmonella infantis isolates originating from different points of the broiler chicken-human food chain in Hungary.
    Nógrády N, Kardos G, Bistyák A, Turcsányi I, Mészáros J, Galántai Z, Juhász A, Samu P, Kaszanyitzky JE, Pászti J, Kiss I.
    Int J Food Microbiol; 2008 Sep 30; 127(1-2):162-7. PubMed ID: 18707787
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  • 18. Quantitative examination of Salmonella spp. in the lairage environment of a pig abattoir.
    Boughton C, Egan J, Kelly G, Markey B, Leonard N.
    Foodborne Pathog Dis; 2007 Sep 30; 4(1):26-32. PubMed ID: 17378705
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  • 19. Tracking the Salmonella status of pigs and pork from lairage through the slaughter process in the Republic of Ireland.
    Duggan SJ, Mannion C, Prendergast DM, Leonard N, Fanning S, Gonzales-Barron U, Egan J, Butler F, Duffy G.
    J Food Prot; 2010 Dec 30; 73(12):2148-60. PubMed ID: 21219731
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  • 20. Salmonella on pig carcasses: positive pigs and cross contamination in the slaughterhouse.
    Botteldoorn N, Heyndrickx M, Rijpens N, Grijspeerdt K, Herman L.
    J Appl Microbiol; 2003 Dec 30; 95(5):891-903. PubMed ID: 14633017
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