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Items: 1 to 20 of 38

1.

Risk assessment for Clostridium perfringens in ready-to-eat and partially cooked meat and poultry products.

Golden NJ, Crouch EA, Latimer H, Kadry AR, Kause J.

J Food Prot. 2009 Jul;72(7):1376-84.

PMID:
19681258
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
3.

Growth potential of Clostridium perfringens during cooling of cooked meats.

Taormina PJ, Dorsa WJ.

J Food Prot. 2004 Jul;67(7):1537-47. Review.

PMID:
15270517
4.

Cross-contamination versus undercooking of poultry meat or eggs - which risks need to be managed first?

Luber P.

Int J Food Microbiol. 2009 Aug 31;134(1-2):21-8. doi: 10.1016/j.ijfoodmicro.2009.02.012. Epub 2009 Feb 23. Review.

PMID:
19272666
5.
6.

Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007.

Uyttendaele M, Busschaert P, Valero A, Geeraerd AH, Vermeulen A, Jacxsens L, Goh KK, De Loy A, Van Impe JF, Devlieghere F.

Int J Food Microbiol. 2009 Jul 31;133(1-2):94-104. doi: 10.1016/j.ijfoodmicro.2009.05.002. Epub 2009 May 9. Review.

PMID:
19515447
7.

Precut prepackaged lettuce: a risk for listeriosis?

Hanning IB, Johnson MG, Ricke SC.

Foodborne Pathog Dis. 2008 Dec;5(6):731-46. doi: 10.1089/fpd.2008.0142. Review.

PMID:
18847382
8.

A comparison of risk assessments on Campylobacter in broiler meat.

Nauta M, Hill A, Rosenquist H, Brynestad S, Fetsch A, van der Logt P, Fazil A, Christensen B, Katsma E, Borck B, Havelaar A.

Int J Food Microbiol. 2009 Feb 15;129(2):107-23. doi: 10.1016/j.ijfoodmicro.2008.12.001. Epub 2008 Dec 7. Review.

PMID:
19136176
9.

Thermal inactivation of pathogens and verification of adequate cooking in meat and poultry products.

Orta-Ramirez A, Smith DM.

Adv Food Nutr Res. 2002;44:147-94. Review. No abstract available.

PMID:
11885136
10.

Presence and significance of Bacillus cereus in dehydrated potato products.

King NJ, Whyte R, Hudson JA.

J Food Prot. 2007 Feb;70(2):514-20. Review.

PMID:
17340893
11.

Heterocyclic amines in poultry products: a literature review.

Skog K, Solyakov A.

Food Chem Toxicol. 2002 Aug;40(8):1213-21. Review.

PMID:
12067586
12.

Central nervous system tissue in meat products: an evaluation of risk, prevention strategies, and testing procedures.

Bowling MB, Belk KE, Nightingale KK, Goodridge LD, Scanga JA, Sofos JN, Tatum JD, Smith GC.

Adv Food Nutr Res. 2007;53:39-64. Review.

PMID:
17900496
13.

[Microbiological risks for consumers caused by meat and meat products].

Kampelmacher EH.

Schweiz Arch Tierheilkd. 1985 Feb;127(2):161-70. Review. German. No abstract available.

PMID:
3885391
14.

Vacuum cooling of meat products: current state-of-the-art research advances.

Feng C, Drummond L, Zhang Z, Sun DW, Wang Q.

Crit Rev Food Sci Nutr. 2012;52(11):1024-38. doi: 10.1080/10408398.2011.594186. Review.

PMID:
22823349
15.

Response to the questions posed by the Food Safety and Inspection Service regarding consumer guidelines for the safe cooking of poultry products.

National Advisory Committee on Microbiological Criteria for Foods.

J Food Prot. 2007 Jan;70(1):251-60. Review. No abstract available.

PMID:
17265890
16.

Biological risks associated with consumption of reptile products.

Magnino S, Colin P, Dei-Cas E, Madsen M, McLauchlin J, Nöckler K, Maradona MP, Tsigarida E, Vanopdenbosch E, Van Peteghem C.

Int J Food Microbiol. 2009 Sep 15;134(3):163-75. doi: 10.1016/j.ijfoodmicro.2009.07.001. Epub 2009 Aug 12. Review.

PMID:
19679367
18.
19.

Current aspects of Salmonella contamination in the US poultry production chain and the potential application of risk strategies in understanding emerging hazards.

Rajan K, Shi Z, Ricke SC.

Crit Rev Microbiol. 2017 May;43(3):370-392. doi: 10.1080/1040841X.2016.1223600. Epub 2016 Nov 21. Review.

PMID:
27869522
20.

[The analysis risk of contamination microorganism food products].

Sheveleva SA.

Vopr Pitan. 2006;75(5):56-65. Review. Russian.

PMID:
17172173

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