(Q40832024)

24 September 2017

title

Salmonella spp. on pork at cutting plants and at the retail level and the influence of particular risk factors (English)

1 reference

24 September 2017

Berends BR

1

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24 September 2017

Van Knapen F

2

1 reference

24 September 2017

Mossel DA

3

1 reference

24 September 2017

Burt SA

4

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24 September 2017

Snijders JM

5

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24 September 2017

publication date

1 November 1998

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International Journal of Food Microbiology

24 September 2017

published in

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24 September 2017

volume

44

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24 September 2017

issue

3

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24 September 2017

page(s)

207-217

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Research note: Detection of Salmonella in minced meat by the polymerase chain reaction method

24 September 2017

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900122-6

7 January 2021

The incidence and level of contamination of British fresh sausages and ingredients with salmonellas

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https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900122-6

7 January 2021

Efficacy of current EC meat inspection procedures and some proposed revisions with respect to microbiological safety: a critical review

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7 January 2021

Suggestions for the construction, analysis and use of descriptive epidemiological models for the modernization of meat inspection

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https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900122-6

7 January 2021

Identification and quantification of risk factors in animal management and transport regarding Salmonella spp. in pigs.

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https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900122-6

7 January 2021

Identification and quantification of risk factors regarding Salmonella spp. on pork carcasses.

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https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900122-6

7 January 2021

Cross-contamination with Campylobacter jejuni and Salmonella spp. from Raw Chicken Products During Food Preparation

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https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900122-6

7 January 2021

Transfer of Firmly Attached 32P- Salmonella typhimurium from Raw Poultry Skin to Other Surfaces

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https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900122-6

7 January 2021

Resistance of Acid-Adapted Salmonellae to Organic Acid Rinses on Beef †

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https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900122-6

7 January 2021

Evaluation of six sampling methods for recovery of bacteria from beef carcass surfaces

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https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900122-6

7 January 2021

Prevalence of Campylobacter spp. and Salmonella spp. on Pork Carcasses and the Reduction Effected by Spraying With Lactic Acid

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https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900122-6

7 January 2021

A comparative study of strains of salmonella isolated from irrigation waters, vegetables and human infections

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https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900122-6

7 January 2021

Comparison of Methods for Decontamination from Beef Carcass Surfaces

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https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900122-6

7 January 2021

Standardized Microbiological Sampling and Testing Procedures for the Beef Industry †

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7 January 2021

Comparison of Sampling Methods and Implications for Bacterial Decontamination of Poultry Carcasses by Rinsing

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https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900122-6

7 January 2021

Application of Monoclonal Antibodies to Dulcitol 1-Phosphate Dehydrogenase for Rapid Detection of Salmonella

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https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900122-6

7 January 2021

An in-vitro meat model for the immediate bactericidal effect of lactic acid decontamination on meat surfaces.

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https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900122-6

7 January 2021

Lactic acid decontamination of fresh pork carcasses: a pilot plant study.

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7 January 2021

Detection and serogroup differentiation of Salmonella spp. in food within 30 hours by enrichment-immunoassay with a T6 monoclonal antibody capture enzyme-linked immunosorbent assay

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https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900122-6

7 January 2021

The aerobic psychotrophic populations on meat and meat contact surfaces in a meat production system and on meat stored at chill temperatures.

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https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900122-6

7 January 2021

Prevalence of Campylobacter jejuni and Salmonella during pig slaughtering.

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https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900122-6

7 January 2021

Evaluation of Semisolid Rappaport Medium for Detection of Salmonellae in Meat Products

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https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900122-6

7 January 2021

Application of risk assessment to food safety decision making

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https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900122-6

7 January 2021

Efficient Nondestructive Sampler for Carcasses and Other Surfaces

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900122-6

7 January 2021

10.1016/S0168-1605(98)00122-6

Identifiers

DOI

1 reference

24 September 2017

1 reference