Hygiene assessment of Serbian meat establishments using different scoring systems
暂无分享,去创建一个
[1] H. Seo,et al. A review of motivational models for improving hand hygiene among an increasingly diverse food service workforce , 2015 .
[2] R. Stephan,et al. Microbiological contamination of cattle carcasses at different stages of slaughter in two abattoirs. , 2014, Meat science.
[3] Eleftherios H. Drosinos,et al. Food Safety Management System validation and verification in meat industry: Carcass sampling methods for microbiological hygiene criteria – A review , 2014 .
[4] E. Giotis,et al. Microbial assessment of an upward and downward dehiding technique in a commercial beef processing plant. , 2014, Meat science.
[5] B. Blagojevic,et al. Assessment of potential contribution of official meat inspection and abattoir process hygiene to biological safety assurance of final beef and pork carcasses , 2014 .
[6] P. Wheatley,et al. Effects of slaughtering operations on carcass contamination in an Irish pork production plant , 2014, Irish Veterinary Journal.
[7] I. Zulkifli,et al. Stunning and animal welfare from Islamic and scientific perspectives. , 2013, Meat science.
[8] M. Miller,et al. Microbial quality of condensation in fresh and ready-to-eat processing facilities. , 2012, Meat science.
[9] Ilija Djekic,et al. Quality and food safety issues revealed in certified food companies in three Western Balkans countries , 2011 .
[10] Andrijana Rajić,et al. The effect of hazard analysis critical control point programs on microbial contamination of carcasses in abattoirs: a systematic review of published data. , 2011, Foodborne pathogens and disease.
[11] Linda J. Keeling,et al. Scientific Opinion on the public health hazards to be covered by inspection of meat (swine) , 2011 .
[12] T. Grandin. Auditing animal welfare at slaughter plants. , 2010, Meat science.
[13] S. Bunčić,et al. Distribution of microflora on cattle hides and its transmission to meat via direct contact , 2010 .
[14] Temple Grandin,et al. Improving animal welfare: a practical approach , 2009 .
[15] S. Bunčić,et al. The occurrence of Escherichia coli O157 in/on faeces, carcasses and fresh meats from cattle. , 2009, Meat science.
[16] Barry S. Michaels,et al. Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 4. Infective doses and pathogen carriage. , 2008, Journal of food protection.
[17] C. Saegerman,et al. Risk factors for Salmonella and hygiene indicators in the 10 largest Belgian pig slaughterhouses. , 2008, Journal of food protection.
[18] S. Bunčić,et al. Occurrence of Escherichia coli O157 on hides of slaughtered cattle , 2007, Letters in applied microbiology.
[19] B. Nørrung,et al. Microbial safety of meat in the European Union. , 2008, Meat science.
[20] S. Shackelford,et al. Transportation and lairage environment effects on prevalence, numbers, and diversity of Escherichia coli O157:H7 on hides and carcasses of beef cattle at processing. , 2007, Journal of food protection.
[21] Gerhard Feiner. 37 – The hazard analysis critical control point (HACCP) in meat-processing companies , 2006 .
[22] S. Bunčić,et al. A comparison of wet-dry swabbing and excision sampling methods for microbiological testing of bovine, porcine, and ovine carcasses at red meat slaughterhouses. , 2005, Journal of food protection.
[23] S. Shackelford,et al. Post-harvest interventions to reduce/eliminate pathogens in beef. , 2005, Meat science.
[24] R. Stephan,et al. Microbiological contamination of cattle and pig carcasses at five abattoirs determined by swab sampling in accordance with EU Decision 2001/471/EC. , 2005, Meat science.
[25] C. Gill,et al. Identification of critical control points for control of microbiological contamination in processes leading to the production of ground beef at a packing plant , 2003 .
[26] 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.
[27] M. Gispert,et al. Survey of the effectiveness of stunning procedures used in Spanish pig abattoirs , 2000, Veterinary Record.
[28] Bryant,et al. Evaluation of the hygienic performances of the processes for beef carcass dressing at 10 packing plants , 1998, Journal of applied microbiology.
[29] D. Mossel,et al. Identification and quantification of risk factors regarding Salmonella spp. on pork carcasses. , 1997, International journal of food microbiology.
[30] G. Mead. Application of HACCP Principles in the Meat Industry: A United Kingdom Perspective , 1997 .
[31] E. Borch,et al. Hazard identification in swine slaughter with respect to foodborne bacteria. , 1996, International journal of food microbiology.