Add to ORKGThis study was undertaken to provide predictive models to help prevent health problems in relation to salmonellae in fresh pork. The models consider different time and temperature of storage as well as microbial interaction with the natural microflora in the meat. At six temperatures between 4 and 20°C, duplicate growth curves of Salmonella Typhimurium DT104 and Salmonella Derby were established in both sterile (irradiated) minced pork as well as in minced pork with a natural microflora
The purpose of this study was to conduct challenge studies in raw pork by strictly following all asp...
Although pigs contaminated with Salmonella rarely show clinical symptoms, control is important becau...
The objective of this study was to develop a predictive tool for evaluating the safety of slow cooki...
To better guide microbial risk management and control, growth kinetic models of Salmonella with the ...
Salmonellosis is the second largest cause of foodborne illness in Australia, with rates of salmonell...
Ground pork meat with natural microbiota and inoculated with low initial densities (1-10 or 10-100 C...
Following the European legislation on control of Salmonella and other zoonotic agents, effective mea...
Salmonella is the causative agent of salmonellosis. In general, salmoellae infections in humans are ...
The quantitative survival of material contaminants of Salmonella serovars was studied in raw pork du...
Nontyphoidal salmonellosis is the second most frequently reported zoonotic disease in the European U...
One hundred samples (50 pork and 50 beef) of mince meat were purchased from the central open market ...
Introduction Since the last ten years, quantitative microbial risk assessments (QMRA) concerning fo...
[EN] The objective of this research was to analyze the impact of different cooking procedures (i.e....
The fate of Listeria monocytogenes in fresh meat products during transport and storage at retail and...
Translocation of foodborne pathogens into the interior tissues of pork through moisture enhancement ...
The purpose of this study was to conduct challenge studies in raw pork by strictly following all asp...
Although pigs contaminated with Salmonella rarely show clinical symptoms, control is important becau...
The objective of this study was to develop a predictive tool for evaluating the safety of slow cooki...
To better guide microbial risk management and control, growth kinetic models of Salmonella with the ...
Salmonellosis is the second largest cause of foodborne illness in Australia, with rates of salmonell...
Ground pork meat with natural microbiota and inoculated with low initial densities (1-10 or 10-100 C...
Following the European legislation on control of Salmonella and other zoonotic agents, effective mea...
Salmonella is the causative agent of salmonellosis. In general, salmoellae infections in humans are ...
The quantitative survival of material contaminants of Salmonella serovars was studied in raw pork du...
Nontyphoidal salmonellosis is the second most frequently reported zoonotic disease in the European U...
One hundred samples (50 pork and 50 beef) of mince meat were purchased from the central open market ...
Introduction Since the last ten years, quantitative microbial risk assessments (QMRA) concerning fo...
[EN] The objective of this research was to analyze the impact of different cooking procedures (i.e....
The fate of Listeria monocytogenes in fresh meat products during transport and storage at retail and...
Translocation of foodborne pathogens into the interior tissues of pork through moisture enhancement ...
The purpose of this study was to conduct challenge studies in raw pork by strictly following all asp...
Although pigs contaminated with Salmonella rarely show clinical symptoms, control is important becau...
The objective of this study was to develop a predictive tool for evaluating the safety of slow cooki...