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Items: 9

1.

Microbial levels in Michigan apple cider and their association with manufacturing practices.

Bobe G, Thede DJ, Ten Eyck TA, Bourquini LD.

J Food Prot. 2007 May;70(5):1187-93.

PMID:
17536678
2.
3.

Microorganisms in honey.

Snowdon JA, Cliver DO.

Int J Food Microbiol. 1996 Aug;31(1-3):1-26. Review.

PMID:
8880294
4.

Role of microbiological guidelines in the production and commercial use of milled cereal grains: a practical approach for the 21st century.

Sperber WH; North American Millers' Association Microbiology Working Group.

J Food Prot. 2007 Apr;70(4):1041-53. Review.

PMID:
17477283
5.

Effects of pulsed electric fields on pathogenic microorganisms of major concern in fluid foods: a review.

Mosqueda-Melgar J, Elez-Martínez P, Raybaudi-Massilia RM, Martín-Belloso O.

Crit Rev Food Sci Nutr. 2008 Sep;48(8):747-59. doi: 10.1080/10408390701691000. Review.

PMID:
18756397
6.

Cheese-associated outbreaks of human illness in the United States, 1973 to 1992: sanitary manufacturing practices protect consumers.

Altekruse SF, Timbo BB, Mowbray JC, Bean NH, Potter ME.

J Food Prot. 1998 Oct;61(10):1405-7. Review.

PMID:
9798166
7.
8.

Freezing: an underutilized food safety technology?

Archer DL.

Int J Food Microbiol. 2004 Jan 15;90(2):127-38. Review.

PMID:
14698095
9.

[DIAGNOSIS, PROGNOSIS AND PREVENTION OF MICROBIAL CHANGES IN SANITARY BEVERAGES].

MOSSEL DA, SCHOLTS HH.

Ann Inst Pasteur Lille. 1964;15:11-30. Review. French. No abstract available.

PMID:
14319147
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