Changes in microbial contamination levels of porcine carcasses and fresh pork in slaughterhouses, processing lines, retail outlets, and local markets by commercial distribution.

[1]  M. Rhee,et al.  APPLICATION OF SUPERCRITICAL CARBON DIOXIDE FOR MICROORGANISM REDUCTIONS IN FRESH PORK , 2011 .

[2]  S. Shackelford,et al.  Super shedding of Escherichia coli O157:H7 by cattle and the impact on beef carcass contamination. , 2010, Meat science.

[3]  S. Bunčić,et al.  Distribution of microflora on cattle hides and its transmission to meat via direct contact , 2010 .

[4]  M. Rhee,et al.  Effects of supercritical carbon dioxide treatment against generic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and E. coli O157:H7 in marinades and marinated pork. , 2009, Meat science.

[5]  H. Korkeala,et al.  Prevalence of enteropathogenic Yersinia in Estonian, Latvian, and Russian (Leningrad region) pigs. , 2009, Foodborne pathogens and disease.

[6]  P. Skandamis,et al.  Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations. , 2008, International journal of food microbiology.

[7]  N. Zaritzky,et al.  Mathematical modelling of microbial growth in ground beef from Argentina. Effect of lactic acid addition, temperature and packaging film. , 2008, Meat science.

[8]  R. Stephan,et al.  Microbiological contamination of pig and cattle carcasses in different small-scale Swiss abattoirs. , 2008, Meat science.

[9]  S. Bunčić,et al.  Occurrence of Escherichia coli O157 on hides of slaughtered cattle , 2007, Letters in applied microbiology.

[10]  E. Nielsen,et al.  Isolation of Campylobacter spp. from a pig slaughterhouse and analysis of cross-contamination. , 2006, International journal of food microbiology.

[11]  J. Sheridan,et al.  Distribution of airborne microorganisms in commercial pork slaughter processes. , 2006, International journal of food microbiology.

[12]  S. Bunčić,et al.  Potential for use of hide-carcass microbial counts relationship as an indicator of process hygiene performance of cattle abattoirs , 2004 .

[13]  J. Sofos,et al.  Influence of organic acid concentration on survival of Listeria monocytogenes and Escherichia coli 0157:H7 in beef carcass wash water and on model equipment surfaces , 2003 .

[14]  M. Rhee,et al.  Evaluation of consumer-style cooking methods for reduction of Escherichia coli O157:H7 in ground beef. , 2003, Journal of food protection.

[15]  K. Warriner,et al.  Cross‐contamination of carcasses and equipment during pork processing , 2002, Journal of applied microbiology.

[16]  S. Bunčić,et al.  Pulsed-field gel electrophoresis characterization of Shiga toxin-producing Escherichia coli O157 from hides of cattle at slaughter. , 2002, Journal of food protection.

[17]  J. Sheridan,et al.  Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems , 2002, Journal of applied microbiology.

[18]  M. Chung,et al.  Monitoring of microbial hazards at farms, slaughterhouses, and processing lines of swine in Korea. , 2001, Journal of food protection.

[19]  J. Sofos,et al.  Extent of microbial contamination in United States pork retail products. , 2001, Journal of food protection.

[20]  J. Vizcaíno,et al.  Microbial contamination of carcasses and equipment from an Iberian pig slaughterhouse. , 2000, Journal of food protection.

[21]  D. Mossel,et al.  Salmonella spp. on pork at cutting plants and at the retail level and the influence of particular risk factors. , 1998, International journal of food microbiology.

[22]  G. Daube,et al.  An efficient sampling technique used to detect four foodborne pathogens on pork and beef carcasses in nine Belgian abattoirs. , 1998, Journal of food protection.

[23]  C. Gill,et al.  Use of total of Escherichia coli counts to assess the hygienic characteristics of a beef carcass dressing process. , 1996, International journal of food microbiology.

[24]  E. Borch,et al.  Hazard identification in swine slaughter with respect to foodborne bacteria. , 1996, International journal of food microbiology.

[25]  C. Gill,et al.  The presence of Escherichia coli, Salmonella and Campylobacter in pig carcass dehairing equipment , 1993 .

[26]  J. Carpenter,et al.  Prevalence of Campylobacter spp. and Salmonella spp. on Pork Carcasses and the Reduction Effected by Spraying With Lactic Acid. , 1993, Journal of food protection.

[27]  Martin Currier,et al.  Salmonella in Swine at Slaughter: Incidence and Serovar Distribution at Different Seasons. , 1986, Journal of food protection.