Ask
Search
My library

About
Statistics
Contact
Data Protection
Accessibility
Imprint
Changelog
Frontend: v1.31.3
Backend: v1.11.4

We use cookies to provide a better user experience.

Data Protection

Bacterial pathogens on raw meat and their properties

Mead, G.
Hinton, M.

Publication date

January 1996

Publisher

Bristol : University of Bristol Press

Abstract

Concerted action CT94-1456; Vol. 7 in a series of 10 bookletsAvailable from British Library Document Supply Centre-DSC:98/28080 / BLDSC - British Library Document Supply CentreSIGLEGBUnited Kingdo

Extracted data

Related items

Microbial Profile of Fresh Beef Sold in the Markets of Ngaoundéré, Cameroon, and Antiadhesive Activity of a Biosurfactant against Selected Bacterial Pathogens

Hippolyte T. Mouafo
Annick M. B. Baomog
Jorelle J. B. Adjele
Alphonse T. Sokamte
Augustin Mbawala
Robert Ndjouenkeu

January 2020

Owing to its composition, meat is recognized as one of the best media for microbial growth leading t...

A study of the effect of lysozyme, pediocin and heat treatment on the survival of pathogenic bacteria in fermented meat products

Gunasinghe, C.P.

January 1997

SIGLEAvailable from British Library Document Supply Centre-DSC:DX196109 / BLDSC - British Library Do...

Lactic acid bacteria and salmonellae from Mexican pork products Characterization and antagonism

Kuri, V.

January 1998

SIGLEAvailable from British Library Document Supply Centre-DSC:DXN023250 / BLDSC - British Library D...

Bacterial contamination and growth on red meat and fish

Fapohunda, A.O.I.

January 1995

SIGLEAvailable from British Library Document Supply Centre-DSC:DXN008817 / BLDSC - British Library D...

Meat spoilage and its control

Dainty, R.
Garcia de Fernando, G.

January 1997

Concerted action CT94-1456; Vol. 4 in a series of 10 bookletsSIGLEAvailable from British Library Doc...

The isolation and identification of the important pathogenic bacteria from fresh meat

Aseel M. Hamzah

June 2010

This study was aimed to investigate the load of bacterial contaminant in fresh meat with different t...

Growth of a number of pathogenic bacteria on modified atmosphere packaged lamb

Doherty, A.M.

January 1995

SIGLEAvailable from British Library Document Supply Centre-DSC:DX190318 / BLDSC - British Library Do...

Hygiene in red meat slaughter

Tukei, Michael E.

January 2002

Available from British Library Document Supply Centre- DSC:DXN058035 / BLDSC - British Library Docum...

Further processing of meat

Asensio, M.
Uyttendaele, M.

January 1997

Concerted action CT94-1456; Vol. 6 in a series of 10 bookletsSIGLEAvailable from British Library Doc...

A study on the survival of Escherichia coli O157:H7 in fermented meat

Riordan, D.C.R.

January 1998

SIGLEAvailable from British Library Document Supply Centre-DSC:DXN022241 / BLDSC - British Library D...

Pathogenic Microorganisms in Meat Products

FARKOVÁ, Barbora

January 2012

The aim of this work is the analysis and description of microorganisms occurring in meat products. T...

Influence of raw meat natural background flora on growth of Escherichia coli O157: H7 in ground beef

Saad,Susana M.I.
Franco,Bernadette D.G.M.

July 1999

Escherichia coli O157:H7 is a foodborne pathogen of increasing importance. It has been involved in s...

Bacteria in the nutrition of non-ruminant animals

Ewing, W.

January 1991

SIGLEAvailable from British Library Document Supply Centre-DSC:DXN008820 / BLDSC - British Library D...

Meats and meat products : their part in food-borne outbreaks

Luigi, René
Kervella, Jean-Yves

January 1990

Le but de ce travail est d’évaluer la part prise par les viandes et les produits carnés dans l’étiol...

Bacteria associated with inflammatory lesions of the enteric tract of cattle

Al Mashat, A

January 1981

SIGLEAvailable from British Library Document Supply Centre- DSC:D41355/82 / BLDSC - British Library ...

Microbial Profile of Fresh Beef Sold in the Markets of Ngaoundéré, Cameroon, and Antiadhesive Activity of a Biosurfactant against Selected Bacterial Pathogens

Hippolyte T. Mouafo
Annick M. B. Baomog
Jorelle J. B. Adjele
Alphonse T. Sokamte
Augustin Mbawala
Robert Ndjouenkeu

January 2020

Owing to its composition, meat is recognized as one of the best media for microbial growth leading t...

A study of the effect of lysozyme, pediocin and heat treatment on the survival of pathogenic bacteria in fermented meat products

Gunasinghe, C.P.

January 1997

SIGLEAvailable from British Library Document Supply Centre-DSC:DX196109 / BLDSC - British Library Do...

Lactic acid bacteria and salmonellae from Mexican pork products Characterization and antagonism

Kuri, V.

January 1998

SIGLEAvailable from British Library Document Supply Centre-DSC:DXN023250 / BLDSC - British Library D...

Bacterial contamination and growth on red meat and fish

Fapohunda, A.O.I.

January 1995

SIGLEAvailable from British Library Document Supply Centre-DSC:DXN008817 / BLDSC - British Library D...

Meat spoilage and its control

Dainty, R.
Garcia de Fernando, G.

January 1997

Concerted action CT94-1456; Vol. 4 in a series of 10 bookletsSIGLEAvailable from British Library Doc...

The isolation and identification of the important pathogenic bacteria from fresh meat

Aseel M. Hamzah

June 2010

This study was aimed to investigate the load of bacterial contaminant in fresh meat with different t...

Growth of a number of pathogenic bacteria on modified atmosphere packaged lamb

Doherty, A.M.

January 1995

SIGLEAvailable from British Library Document Supply Centre-DSC:DX190318 / BLDSC - British Library Do...

Hygiene in red meat slaughter

Tukei, Michael E.

January 2002

Available from British Library Document Supply Centre- DSC:DXN058035 / BLDSC - British Library Docum...

Further processing of meat

Asensio, M.
Uyttendaele, M.

January 1997

Concerted action CT94-1456; Vol. 6 in a series of 10 bookletsSIGLEAvailable from British Library Doc...

A study on the survival of Escherichia coli O157:H7 in fermented meat

Riordan, D.C.R.

January 1998

SIGLEAvailable from British Library Document Supply Centre-DSC:DXN022241 / BLDSC - British Library D...

Pathogenic Microorganisms in Meat Products

FARKOVÁ, Barbora

January 2012

The aim of this work is the analysis and description of microorganisms occurring in meat products. T...

Influence of raw meat natural background flora on growth of Escherichia coli O157: H7 in ground beef

Saad,Susana M.I.
Franco,Bernadette D.G.M.

July 1999

Escherichia coli O157:H7 is a foodborne pathogen of increasing importance. It has been involved in s...

Bacteria in the nutrition of non-ruminant animals

Ewing, W.

January 1991

SIGLEAvailable from British Library Document Supply Centre-DSC:DXN008820 / BLDSC - British Library D...

Meats and meat products : their part in food-borne outbreaks

Luigi, René
Kervella, Jean-Yves

January 1990

Le but de ce travail est d’évaluer la part prise par les viandes et les produits carnés dans l’étiol...

Bacteria associated with inflammatory lesions of the enteric tract of cattle

Al Mashat, A

January 1981

SIGLEAvailable from British Library Document Supply Centre- DSC:D41355/82 / BLDSC - British Library ...

Microbial Profile of Fresh Beef Sold in the Markets of Ngaoundéré, Cameroon, and Antiadhesive Activity of a Biosurfactant against Selected Bacterial Pathogens

Hippolyte T. Mouafo
Annick M. B. Baomog
Jorelle J. B. Adjele
Alphonse T. Sokamte
Augustin Mbawala
Robert Ndjouenkeu

January 2020

Owing to its composition, meat is recognized as one of the best media for microbial growth leading t...

A study of the effect of lysozyme, pediocin and heat treatment on the survival of pathogenic bacteria in fermented meat products

Gunasinghe, C.P.

January 1997

SIGLEAvailable from British Library Document Supply Centre-DSC:DX196109 / BLDSC - British Library Do...

Lactic acid bacteria and salmonellae from Mexican pork products Characterization and antagonism

Kuri, V.

January 1998

SIGLEAvailable from British Library Document Supply Centre-DSC:DXN023250 / BLDSC - British Library D...