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Journal Abstract Search

356 related items for PubMed ID: 3824372

  • 1. [The dissemination of Salmonella by meat and meat products from swine].
    Schmidt U.
    Tierarztl Prax; 1986; 14(4):565-73. PubMed ID: 3824372
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 3. Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage.
    Lindqvist R, Lindblad M.
    Int J Food Microbiol; 2009 Jan 31; 129(1):59-67. PubMed ID: 19064299
    [Abstract] [Full Text] [Related]

  • 4. Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora.
    Koutsoumanis KP, Stamatiou AP, Drosinos EH, Nychas GJ.
    Food Microbiol; 2008 Oct 31; 25(7):915-21. PubMed ID: 18721682
    [Abstract] [Full Text] [Related]

  • 5. [Growth rates of two virulence plasmids carrying Yersinia enterocolitica after contamination of heated milk, raw minced pork and vegetables].
    Hellmann E, Heinrich G.
    Zentralbl Bakteriol Mikrobiol Hyg B Umwelthyg Krankenhaushyg Arbeitshyg Prav Med; 1985 Dec 31; 182(1):1-16. PubMed ID: 3939047
    [Abstract] [Full Text] [Related]

  • 6. Combined effect of freeze chilling and MAP on quality parameters of raw chicken fillets.
    Patsias A, Badeka AV, Savvaidis IN, Kontominas MG.
    Food Microbiol; 2008 Jun 31; 25(4):575-81. PubMed ID: 18456112
    [Abstract] [Full Text] [Related]

  • 7. 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
    [Abstract] [Full Text] [Related]

  • 8. 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 Oct 15; 114(9-10):327-30. PubMed ID: 11570169
    [Abstract] [Full Text] [Related]

  • 9. Tunisian Salvia officinalis L. and Schinus molle L. essential oils: their chemical compositions and their preservative effects against Salmonella inoculated in minced beef meat.
    Hayouni el A, Chraief I, Abedrabba M, Bouix M, Leveau JY, Mohammed H, Hamdi M.
    Int J Food Microbiol; 2008 Jul 31; 125(3):242-51. PubMed ID: 18511141
    [Abstract] [Full Text] [Related]

  • 10. [Storage stability of Guelders smoked sausage (Gelderse rookworst) containing 20 per cent mechanically processed pork (author's transl)].
    van den Hazelkamp GP, Houben JH, Krol B.
    Tijdschr Diergeneeskd; 1980 Nov 01; 105(21):900-11. PubMed ID: 7434328
    [Abstract] [Full Text] [Related]

  • 11. [Food of animal origin that is potentially infected and in danger of becoming infected by contact. (Food hygiene consequences by the example of the occurrence of Salmonella in meat of slaughtered animals and of hepatitis A viruses in mussels)].
    Ozari R, Kotter L.
    Zentralbl Bakteriol Mikrobiol Hyg B Umwelthyg Krankenhaushyg Arbeitshyg Prav Med; 1986 Dec 01; 183(2-3):234-9. PubMed ID: 3107272
    [Abstract] [Full Text] [Related]

  • 12. Survival and growth of Salmonella and Vibrio in som-fak, a Thai low-salt garlic containing fermented fish product.
    Bernbom N, Ng YY, Paludan-Müller C, Gram L.
    Int J Food Microbiol; 2009 Sep 15; 134(3):223-9. PubMed ID: 19640599
    [Abstract] [Full Text] [Related]

  • 13. Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage.
    Porto-Fett AC, Hwang CA, Call JE, Juneja VK, Ingham SC, Ingham BH, Luchansky JB.
    Food Microbiol; 2008 Sep 15; 25(6):793-801. PubMed ID: 18620971
    [Abstract] [Full Text] [Related]

  • 14. Survival of salmonellae during pepperoni manufacture.
    Smith JL, Huhtanen CN, Kissinger JC, Palumbo SA.
    Appl Microbiol; 1975 Nov 15; 30(5):759-63. PubMed ID: 951
    [Abstract] [Full Text] [Related]

  • 15. A cross-sectional study of Salmonella in pork products in Chiang Mai, Thailand.
    Sanguankiat A, Pinthong R, Padungtod P, Baumann MP, Zessin KH, Srikitjakarn L, Fries R.
    Foodborne Pathog Dis; 2010 Aug 15; 7(8):873-8. PubMed ID: 20482229
    [Abstract] [Full Text] [Related]

  • 16. [Salmonella infection of meat and meat products].
    Zvolibovskiĭ VA, Rachkovskaia IuK, Devterova LV.
    Vopr Pitan; 1981 Aug 15; (1):60-3. PubMed ID: 7222557
    [Abstract] [Full Text] [Related]

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  • 19. Antioxidant properties of dried plum ingredients in raw and precooked pork sausage.
    Nuñez de Gonzalez MT, Boleman RM, Miller RK, Keeton JT, Rhee KS.
    J Food Sci; 2008 Jun 15; 73(5):H63-71. PubMed ID: 18576997
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