Similar articles for PMID: 27697168

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2024	0

1

Artisanal Italian salami and soppresse: Identification of control strategies to manage microbiological hazards.

Roccato A, Uyttendaele M, Barrucci F, Cibin V, Favretti M, Cereser A, Cin MD, Pezzuto A, Piovesana A, Longo A, Ramon E, De Rui S, Ricci A. Roccato A, et al. Food Microbiol. 2017 Feb;61:5-13. doi: 10.1016/j.fm.2016.07.010. Epub 2016 Aug 3. Food Microbiol. 2017. PMID: 27697168 No abstract available.

2

Evaluation of fermentation, drying, and/or high pressure processing on viability of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in raw pork and Genoa salami.

Porto-Fett AC, Call JE, Shoyer BE, Hill DE, Pshebniski C, Cocoma GJ, Luchansky JB. Porto-Fett AC, et al. Int J Food Microbiol. 2010 May 30;140(1):61-75. doi: 10.1016/j.ijfoodmicro.2010.02.008. Epub 2010 Feb 13. Int J Food Microbiol. 2010. PMID: 20207436

3

Thermal inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in breaded pork patties.

Osaili TM, Griffis CL, Martin EM, Beard BL, Keener AE, Marcy JA. Osaili TM, et al. J Food Sci. 2007 Mar;72(2):M56-61. doi: 10.1111/j.1750-3841.2006.00264.x. J Food Sci. 2007. PMID: 17995843

4

A multiplex real-time polymerase chain reaction for simultaneous detection of Salmonella spp., Escherichia coli O157, and Listeria monocytogenes in meat products.

Suo B, He Y, Tu SI, Shi X. Suo B, et al. Foodborne Pathog Dis. 2010 Jun;7(6):619-28. doi: 10.1089/fpd.2009.0430. Foodborne Pathog Dis. 2010. PMID: 20113204

5

Danish initiatives to improve the safety of meat products.

Wegener HC. Wegener HC. Meat Sci. 2010 Feb;84(2):276-83. doi: 10.1016/j.meatsci.2009.06.025. Epub 2009 Jun 21. Meat Sci. 2010. PMID: 20374786 Review.

6

Effectiveness of steam pasteurization in controlling microbiological hazards of cull cow carcasses in a commercial plant.

Corantin H, Quessy S, Gaucher ML, Lessard L, Leblanc D, Houde A. Corantin H, et al. Can J Vet Res. 2005 Jul;69(3):200-7. Can J Vet Res. 2005. PMID: 16187550 Free PMC article.

7

A family outbreak of Escherichia coli O157 haemorrhagic colitis caused by pork meat salami.

Conedera G, Mattiazzi E, Russo F, Chiesa E, Scorzato I, Grandesso S, Bessegato A, Fioravanti A, Caprioli A. Conedera G, et al. Epidemiol Infect. 2007 Feb;135(2):311-4. doi: 10.1017/S0950268806006807. Epidemiol Infect. 2007. PMID: 17291366 Free PMC article.

8

Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage.

Porto-Fett AC, Hwang CA, Call JE, Juneja VK, Ingham SC, Ingham BH, Luchansky JB. Porto-Fett AC, et al. Food Microbiol. 2008 Sep;25(6):793-801. doi: 10.1016/j.fm.2008.04.012. Epub 2008 May 7. Food Microbiol. 2008. PMID: 18620971

9

Detection of Escherichia coli O157:H7 and Listeria monocytogenes in beef products by real-time polymerase chain reaction.

Nguyen LT, Gillespie BE, Nam HM, Murinda SE, Oliver SP. Nguyen LT, et al. Foodborne Pathog Dis. 2004 Winter;1(4):231-40. doi: 10.1089/fpd.2004.1.231. Foodborne Pathog Dis. 2004. PMID: 15992285

10

The microbiological safety of ready-to-eat specialty meats from markets and specialty food shops: a UK wide study with a focus on Salmonella and Listeria monocytogenes.

Gormley FJ, Little CL, Grant KA, de Pinna E, McLauchlin J. Gormley FJ, et al. Food Microbiol. 2010 Apr;27(2):243-9. doi: 10.1016/j.fm.2009.10.009. Epub 2009 Oct 21. Food Microbiol. 2010. PMID: 20141942

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