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Items: 1 to 20 of 400

1.

Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems.

Bolton DJ, Pearce RA, Sheridan JJ, Blair IS, McDowell DA, Harrington D.

J Appl Microbiol. 2002;92(5):893-902.

2.

Studies to determine the critical control points in pork slaughter hazard analysis and critical control point systems.

Pearce RA, Bolton DJ, Sheridan JJ, McDowell DA, Blair IS, Harrington D.

Int J Food Microbiol. 2004 Feb 1;90(3):331-9.

PMID:
14751688
3.
5.

Effect of dehairing operations on microbiological quality of swine carcasses.

Yu SL, Bolton D, Laubach C, Kline P, Oser A, Palumbo SA.

J Food Prot. 1999 Dec;62(12):1478-81.

PMID:
10606156
6.

Hazard identification in swine slaughter with respect to foodborne bacteria.

Borch E, Nesbakken T, Christensen H.

Int J Food Microbiol. 1996 Jun;30(1-2):9-25. Review.

PMID:
8856371
7.

Validation of acid washes as critical control points in hazard analysis and critical control point systems.

Dormedy ES, Brashears MM, Cutter CN, Burson DE.

J Food Prot. 2000 Dec;63(12):1676-80.

PMID:
11131890
8.

Reduction of bacteria on pork carcasses associated with chilling method.

Chang VP, Mills EW, Cutter CN.

J Food Prot. 2003 Jun;66(6):1019-24.

PMID:
12801003
9.

Chilling and trimming effects on the microbial populations of pork carcasses.

Carr MA, Thompson LD, Miller MF, Ramsey CB, Kaster CS.

J Food Prot. 1998 Apr;61(4):487-9.

PMID:
9709215
10.

Distribution of airborne microorganisms in commercial pork slaughter processes.

Pearce RA, Sheridan JJ, Bolton DJ.

Int J Food Microbiol. 2006 Mar 15;107(2):186-91. Epub 2006 Jan 10.

PMID:
16376447
11.

Incidence of Salmonella on beef carcasses relating to the U.S. meat and poultry inspection regulations.

Sofos JN, Kochevar SL, Reagan JO, Smith GC.

J Food Prot. 1999 May;62(5):467-73.

PMID:
10340666
12.

Tracking the Salmonella status of pigs and pork from lairage through the slaughter process in the Republic of Ireland.

Duggan SJ, Mannion C, Prendergast DM, Leonard N, Fanning S, Gonzales-Barron U, Egan J, Butler F, Duffy G.

J Food Prot. 2010 Dec;73(12):2148-60.

PMID:
21219731
13.

Impact on human health of Salmonella spp. on pork in The Netherlands and the anticipated effects of some currently proposed control strategies.

Berends BR, Van Knapen F, Mossel DA, Burt SA, Snijders JM.

Int J Food Microbiol. 1998 Nov 10;44(3):219-29.

PMID:
9851601
14.

Sources and extent of microbiological contamination of beef carcasses in seven United States slaughtering plants.

Sofos JN, Kochevar SL, Bellinger GR, Buege DR, Hancock DD, Ingham SC, Morgan JB, Reagan JO, Smith GC.

J Food Prot. 1999 Feb;62(2):140-5.

PMID:
10030632
15.
16.

Microbial contamination of carcasses and equipment from an Iberian pig slaughterhouse.

Rivas T, VizcaĆ­no JA, Herrera FJ.

J Food Prot. 2000 Dec;63(12):1670-5.

PMID:
11131889
17.

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;72(4):714-21.

PMID:
19435217
18.

Slaughterfloor decontamination of pork carcases with hot water or acidified sodium chlorite - a comparison in two Australian abattoirs.

Hamilton D, Holds G, Lorimer M, Kiermeier A, Kidd C, Slade J, Pointon A.

Zoonoses Public Health. 2010 Nov;57 Suppl 1:16-22. doi: 10.1111/j.1863-2378.2010.01359.x.

PMID:
21083814
19.
20.

Effects of countercurrent scalding and postscald spray on the bacteriologic profile of raw chicken carcasses.

James WO, Prucha JC, Brewer RL, Williams WO Jr, Christensen WA, Thaler AM, Hogue AT.

J Am Vet Med Assoc. 1992 Sep 1;201(5):705-8.

PMID:
1399771
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