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Journal Abstract Search

204 related items for PubMed ID: 9436130

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  • 2. The color of hamburger: slow steps toward the development of a science-based food safety system in the United States.
    Morris JG.
    Trans Am Clin Climatol Assoc; 2003; 114():191-201; discussion 201-2. PubMed ID: 12813920
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  • 4. Testing to fulfill HACCP (Hazard Analysis Critical Control Points) requirements: principles and examples.
    Gardner IA.
    J Dairy Sci; 1997 Dec; 80(12):3453-7. PubMed ID: 9436129
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  • 6. Have changes to meat and poultry food safety regulation in Australia affected the prevalence of Salmonella or of salmonellosis?
    Sumner J, Raven G, Givney R.
    Int J Food Microbiol; 2004 Apr 15; 92(2):199-205. PubMed ID: 15109797
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  • 9. The risks and prevention of contamination of beef feedlot cattle: the perspective of the United States of America.
    Smith RA, Griffin DD, Dargatz DA.
    Rev Sci Tech; 1997 Aug 15; 16(2):359-68. PubMed ID: 9501349
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  • 10. Results of drug screening from a producer's view.
    Adams JB.
    J Dairy Sci; 1994 Jul 15; 77(7):1933-5. PubMed ID: 7929955
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  • 14. A risk microbiological profile of the Australian red meat industry: risk ratings of hazard-product pairings.
    Sumner J, Ross T, Jenson I, Pointon A.
    Int J Food Microbiol; 2005 Nov 25; 105(2):221-32. PubMed ID: 16099063
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  • 16. Cadmium and lead residue control in a hazard analysis and critical control point (HACCP) environment.
    Pagan-Rodríguez D, O'Keefe M, Deyrup C, Zervos P, Walker H, Thaler A.
    J Agric Food Chem; 2007 Feb 21; 55(4):1638-42. PubMed ID: 17249686
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  • 18. On-farm management decisions to improve beef quality of market dairy cows.
    Rogers CA, Fitzgerald AC, Carr MA, Covey BR, Thomas JD, Looper ML.
    J Dairy Sci; 2004 May 21; 87(5):1558-64. PubMed ID: 15291006
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  • 19. Food safety issues associated with products from aquaculture. Report of a Joint FAO/NACA/WHO Study Group.
    World Health Organ Tech Rep Ser; 1999 May 21; 883():i-vii, 1-55. PubMed ID: 10218441
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  • 20. Benchmarking carcass characteristics and muscles from commercially identified beef and dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes.
    Stelzleni AM, Patten LE, Johnson DD, Calkins CR, Gwartney BL.
    J Anim Sci; 2007 Oct 21; 85(10):2631-8. PubMed ID: 17565055
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