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Results: 5

1.

Modelling Salmonella concentration throughout the pork supply chain by considering growth and survival in fluctuating conditions of temperature, pH and a(w).

Pin C, Avendaño-Perez G, Cosciani-Cunico E, Gómez N, Gounadakic A, Nychas GJ, Skandamis P, Barker G.

Int J Food Microbiol. 2011 Mar 1;145 Suppl 1:S96-102. doi: 10.1016/j.ijfoodmicro.2010.09.025. Epub 2010 Oct 1.

PMID:
20951457
[PubMed - indexed for MEDLINE]
2.

Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations.

Mataragas M, Skandamis PN, Drosinos EH.

Int J Food Microbiol. 2008 Aug 15;126(1-2):1-12. doi: 10.1016/j.ijfoodmicro.2008.05.014. Epub 2008 May 21. Review.

PMID:
18602180
[PubMed - indexed for MEDLINE]
3.

Approaches for reducing Salmonella in pork production.

Ojha S, Kostrzynska M.

J Food Prot. 2007 Nov;70(11):2676-94. Review.

PMID:
18044456
[PubMed - indexed for MEDLINE]
4.

Bacterial spoilage of meat and cured meat products.

Borch E, Kant-Muermans ML, Blixt Y.

Int J Food Microbiol. 1996 Nov;33(1):103-20. Review.

PMID:
8913812
[PubMed - indexed for MEDLINE]
5.

Potential animal health hazards of pork and pork products.

Farez S, Morley RS.

Rev Sci Tech. 1997 Apr;16(1):65-78. Review.

PMID:
9329109
[PubMed - indexed for MEDLINE]

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