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Items: 1 to 20 of 30

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. Review.

PMID:
18602180
3.
4.

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
5.

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. Review.

PMID:
19272666
6.
7.

Risk and the food safety chain: animal health, public health and the environment.

Ahl AS, Buntain B.

Rev Sci Tech. 1997 Aug;16(2):322-30. Review.

PMID:
9501344
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. Review.

PMID:
19136176
9.

Quantitative risk assessment of Listeria monocytogenes in ready-to-eat foods: the FAO/WHO approach.

Rocourt J, BenEmbarek P, Toyofuku H, Schlundt J.

FEMS Immunol Med Microbiol. 2003 Apr 1;35(3):263-7. Review.

10.

Quantitative microbial risk assessment exemplified by Staphylococcus aureus in unripened cheese made from raw milk.

Lindqvist R, Sylvén S, Vågsholm I.

Int J Food Microbiol. 2002 Sep 15;78(1-2):155-70. Review.

PMID:
12222631
11.

The application of quantitative risk assessment to microbial food safety risks.

Jaykus LA.

Crit Rev Microbiol. 1996;22(4):279-93. Review.

PMID:
8989514
12.

Food safety issues affecting the dairy beef industry.

Stefan G.

J Dairy Sci. 1997 Dec;80(12):3458-62. Review.

PMID:
9436130
13.

The challenge of defining risk-based metrics to improve food safety: inputs from the BASELINE project.

Manfreda G, De Cesare A.

Int J Food Microbiol. 2014 Aug 1;184:2-7. doi: 10.1016/j.ijfoodmicro.2014.01.013. Review.

PMID:
24507945
14.

Performance standards and meat safety--developments and direction.

Jenson I, Sumner J.

Meat Sci. 2012 Nov;92(3):260-6. doi: 10.1016/j.meatsci.2012.04.015. Review.

PMID:
22560457
15.

Application of hyperspectral imaging in food safety inspection and control: a review.

Feng YZ, Sun DW.

Crit Rev Food Sci Nutr. 2012;52(11):1039-58. doi: 10.1080/10408398.2011.651542. Review.

PMID:
22823350
16.

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
17.

Foodborne agents associated with the consumption of aquaculture catfish.

McCoy E, Morrison J, Cook V, Johnston J, Eblen D, Guo C.

J Food Prot. 2011 Mar;74(3):500-16. doi: 10.4315/0362-028X.JFP-10-341. Review.

PMID:
21375890
18.

Diversity and safety hazards of bacteria involved in meat fermentations.

Talon R, Leroy S.

Meat Sci. 2011 Nov;89(3):303-9. doi: 10.1016/j.meatsci.2011.04.029. Review.

PMID:
21620574
19.

A risk assessment approach for fresh fruits.

Bassett J, McClure P.

J Appl Microbiol. 2008 Apr;104(4):925-43. doi: 10.1111/j.1365-2672.2007.03697.x. Review. Erratum in: J Appl Microbiol. 2009 May;106(5):1760.

20.

[New approach for managing microbial risks in food].

Augustin JC.

Bull Acad Natl Med. 2015 Apr-May;199(4-5):639-48; discussion 648-50. Review. French.

PMID:
27509684
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