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22. Red meat refresher course. Collins DS. Vet Rec; 1991 Oct 19; 129(16):368. PubMed ID: 1759348 [No Abstract] [Full Text] [Related]
23. Foodborne illness prevention before slaughter? Yes! Reed CA, Kaplan B. J Am Vet Med Assoc; 1996 May 01; 208(9):1366. PubMed ID: 8635979 [No Abstract] [Full Text] [Related]
24. Hazard Analysis and Critical Control Point systems as a preventive tool. Dreesen DW. J Am Vet Med Assoc; 1998 Dec 15; 213(12):1741-4. PubMed ID: 9861966 [No Abstract] [Full Text] [Related]
25. [Integrated monitoring of the meat production chain and the interest of the stock-farmer]. Meijer GA. Tijdschr Diergeneeskd; 1984 Apr 01; 109(7):290-1. PubMed ID: 6719432 [Abstract] [Full Text] [Related]
35. Dietitians employed by health care facilities preferred a HACCP system over irradiation or chemical rinses for reducing risk of foodborne disease. Giamalva JN, Redfern M, Bailey WC. J Am Diet Assoc; 1998 Aug 01; 98(8):885-8. PubMed ID: 9710658 [Abstract] [Full Text] [Related]
36. [Legal foundation and practical execution of slaughtering and meat examination of game animals]. Bert F, Hadlok RM. Tierarztl Prax; 1989 Aug 01; 17(2):127-32. PubMed ID: 2763282 [Abstract] [Full Text] [Related]