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Journal Abstract Search

151 related items for PubMed ID: 5797942

  • 1. Incidence of salmonellae in meat and meat products.
    Weissman MA, Carpenter JA.
    Appl Microbiol; 1969 Jun; 17(6):899-902. PubMed ID: 5797942
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  • 2. Isolation of salmonellae from pork carcasses.
    Carpenter JA, Elliot JG, Reynolds AE.
    Appl Microbiol; 1973 May; 25(5):731-4. PubMed ID: 4577175
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  • 3. Update: prevalence of Salmonella in pork sausage.
    Silas JC, Carpenter JA, Reagan JO.
    J Anim Sci; 1984 Jul; 59(1):122-4. PubMed ID: 6746447
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  • 4. Quantitative distribution of Salmonella spp. and Escherichia coli on beef carcasses and raw beef at retail establishments.
    Martínez-Chávez L, Cabrera-Diaz E, Pérez-Montaño JA, Garay-Martínez LE, Varela-Hernández JJ, Castillo A, Lucia L, Ávila-Novoa MG, Cardona-López MA, Gutiérrez-González P, Martínez-Gonzáles NE.
    Int J Food Microbiol; 2015 Oct 01; 210():149-55. PubMed ID: 26125489
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  • 5. Salmonella in raw meat and by-products from pork and beef.
    Meyer C, Thiel S, Ullrich U, Stolle A.
    J Food Prot; 2010 Oct 01; 73(10):1780-4. PubMed ID: 21067664
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  • 6. An efficient sampling technique used to detect four foodborne pathogens on pork and beef carcasses in nine Belgian abattoirs.
    Korsak N, Daube G, Ghafir Y, Chahed A, Jolly S, Vindevogel H.
    J Food Prot; 1998 May 01; 61(5):535-41. PubMed ID: 9709223
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  • 7. Effect of slaughterhouse and day of sample on the probability of a pig carcass being Salmonella-positive according to the Enterobacteriaceae count in the largest Brazilian pork production region.
    Corbellini LG, Júnior AB, de Freitas Costa E, Duarte AS, Albuquerque ER, Kich JD, Cardoso M, Nauta M.
    Int J Food Microbiol; 2016 Jul 02; 228():58-66. PubMed ID: 27107299
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  • 8. Factors associated with Salmonella prevalence on pork carcasses in very small abattoirs in Wisconsin.
    Algino RJ, Badtram GA, Ingham BH, Ingham SC.
    J Food Prot; 2009 Apr 02; 72(4):714-21. PubMed ID: 19435217
    [Abstract] [Full Text] [Related]

  • 9. A Rapid Systematic Review and Meta-Analysis of the Efficacy of Slaughter and Processing Interventions to Control Non-Typhoidal Salmonella in Beef and Pork.
    Young I, Wilhelm BJ, Cahill S, Nakagawa R, Desmarchelier P, Rajić A.
    J Food Prot; 2016 Dec 02; 79(12):2196-2210. PubMed ID: 28104927
    [Abstract] [Full Text] [Related]

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  • 12. Characterization of the Arcobacter contamination on Belgian pork carcasses and raw retail pork.
    Van Driessche E, Houf K.
    Int J Food Microbiol; 2007 Aug 15; 118(1):20-6. PubMed ID: 17588701
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  • 13. Bacteriological survey of fresh pork sausage produced at establishments under Federal inspection.
    Surkiewicz BF, Johnston RW, Elliott RP, Simmons ER.
    Appl Microbiol; 1972 Mar 15; 23(3):515-20. PubMed ID: 4553799
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  • 16. Most probable number cultures for assessing Salmonella contamination of eviscerated broiler carcasses.
    Rigby CE.
    Can J Comp Med; 1982 Jul 15; 46(3):279-82. PubMed ID: 6751506
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  • 18. The incidence and level of contamination of British fresh sausages and ingredients with salmonellas.
    Banks JG, Board RG.
    J Hyg (Lond); 1983 Apr 15; 90(2):213-23. PubMed ID: 6339611
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  • 19. A quantitative approach towards a better understanding of the dynamics of Salmonella spp. in a pork slaughter-line.
    van Hoek AH, de Jonge R, van Overbeek WM, Bouw E, Pielaat A, Smid JH, Malorny B, Junker E, Löfström C, Pedersen K, Aarts HJ, Heres L.
    Int J Food Microbiol; 2012 Feb 01; 153(1-2):45-52. PubMed ID: 22119458
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