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Thermal stability of hepatitis E virus assessed by a molecular biological approach

Virology journal, 2011-10, Vol.8 (1), p.487-487, Article 487

2011

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Improved sample treatment protocol for accurate detection of live Salmonella spp. in food samples by viability PCR

PloS one, 2017-12, Vol.12 (12), p.e0189302

2017

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Detection of hepatitis E virus in wild boars of rural and urban regions in Germany and whole genome characterization of an endemic strain

Virology journal, 2009-05, Vol.6 (58), p.58-58, Article 58

2009

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FoodChain-Lab: A Trace-Back and Trace-Forward Tool Developed and Applied during Food-Borne Disease Outbreak Investigations in Germany and Europe

PloS one, 2016-03, Vol.11 (3), p.e0151977-e0151977

2016

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"Limits of control"--crucial parameters for a reliable quantification of viable campylobacter by real-time PCR

PloS one, 2014-02, Vol.9 (2), p.e88108-e88108

2014

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Leptospirosis in urban wild boars, Berlin, Germany

Emerging infectious diseases, 2007-05, Vol.13 (5), p.739-742

2007

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Factors associated with the occurrence of MRSA CC398 in herds of fattening pigs in Germany

BMC veterinary research, 2011-11, Vol.7 (1), p.69-69, Article 69

2011

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A likelihood-based approach to identifying contaminated food products using sales data: performance and challenges

PLoS computational biology, 2014-07, Vol.10 (7), p.e1003692

2014

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Environmental and food safety of spices and herbs along global food chains

Food control, 2018-01, Vol.83, p.1-6

2018

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Nucleotide Sequence of the Integration Site of the Temperate Bacteriophage 6220, Which Carries the Shiga Toxin Gene stx1ox3

Journal of Bacteriology, 2003-11, Vol.185 (21), p.6463-6466

2003

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Phylogenetic and toxinogenic characteristics of Bacillus cereus group members isolated from spices and herbs

Food control, 2018-01, Vol.83, p.90-98

2018

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Tenacity of Bacillus cereus and Staphylococcus aureus in dried spices and herbs

Food control, 2018-01, Vol.83, p.75-84

2018

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Quantification and differentiation of Bacillus cereus group species in spices and herbs by real-time PCR

Food control, 2018-01, Vol.83, p.99-108

2018

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Viral promoters can initiate expression of toxin genes introduced into Escherichia coli

BMC biotechnology, 2005-06, Vol.5 (1), p.19-19, Article 19

2005

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Reporting of traceability and food safety data in the culinary herb and spice chains

Food control, 2018-01, Vol.83, p.18-27

2018

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Expert systems for food safety

Current opinion in food science, 2015-12, Vol.6, p.61-65

2015

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Meldeprozesse für koordinierte Studien zu Zoonoseerregern, zu den Salmonella-Bekämpfungsprogrammen und für die Nationalen Referenzlabore

Journal für Verbraucherschutz und Lebensmittelsicherheit, 2013, Vol.8 (1-2), p.101-107

2013

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Use of a plasmid of a Yersinia enterocolitica biogroup 1A strain for the construction of cloning vectors

Journal of biotechnology, 2000-04, Vol.79 (1), p.63-72

2000

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Impact of spiking techniques on the survival of Staphylococcus aureus in artificially contaminated condiments

Food control, 2017-03, Vol.73, p.117-126

2017

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Sampling and Homogenization Strategies Significantly Influence the Detection of Foodborne Pathogens in Meat

BioMed research international, 2015-01, Vol.2015 (2015), p.1-8

2015

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Combining analysis tools and mathematical modeling to enhance and harmonize food safety and food defense regulatory requirements: Future Challenges to Microbial Food Safety: Contributions resulting from a conference held in Wolfheze, the Netherlands, June 9-12, 2008

International journal of food microbiology, 2010, Vol.139

2010

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Public and private standards for dried culinary herbs and spices—Part II: Production and product standards for ensuring microbiological safety

Food control, 2016-12, Vol.70, p.360-370

2016

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The 5′ terminus of the RNA moiety of U1 small nuclear ribonucleoprotein particles is required for the splicing of messenger RNA precursors

Cell, 1984-08, Vol.38 (1), p.299-307

1984

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Estimation of the transfer of ESBL-producing Escherichia coli to humans in Germany

Berliner und Münchener tierärztliche Wochenschrift, 2014-11, Vol.127 (11-12), p.464

2014

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Time Course of Infection with Salmonella Typhimurium and Its Influence on Fecal Shedding, Distribution in Inner Organs, and Antibody Response in Fattening Pigs

Journal of food protection, 2008-04, Vol.71 (4), p.699-705

2008

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Thermal stability of hepatitis E virus assessed by a molecular biological approach

Improved sample treatment protocol for accurate detection of live Salmonella spp. in food samples by viability PCR

Detection of hepatitis E virus in wild boars of rural and urban regions in Germany and whole genome characterization of an endemic strain

FoodChain-Lab: A Trace-Back and Trace-Forward Tool Developed and Applied during Food-Borne Disease Outbreak Investigations in Germany and Europe

"Limits of control"--crucial parameters for a reliable quantification of viable campylobacter by real-time PCR

Leptospirosis in urban wild boars, Berlin, Germany

Factors associated with the occurrence of MRSA CC398 in herds of fattening pigs in Germany

A likelihood-based approach to identifying contaminated food products using sales data: performance and challenges

Environmental and food safety of spices and herbs along global food chains

Nucleotide Sequence of the Integration Site of the Temperate Bacteriophage 6220, Which Carries the Shiga Toxin Gene stx1ox3

Phylogenetic and toxinogenic characteristics of Bacillus cereus group members isolated from spices and herbs

Tenacity of Bacillus cereus and Staphylococcus aureus in dried spices and herbs

Quantification and differentiation of Bacillus cereus group species in spices and herbs by real-time PCR

Viral promoters can initiate expression of toxin genes introduced into Escherichia coli

Reporting of traceability and food safety data in the culinary herb and spice chains

Expert systems for food safety

Meldeprozesse für koordinierte Studien zu Zoonoseerregern, zu den Salmonella-Bekämpfungsprogrammen und für die Nationalen Referenzlabore

Use of a plasmid of a Yersinia enterocolitica biogroup 1A strain for the construction of cloning vectors

Impact of spiking techniques on the survival of Staphylococcus aureus in artificially contaminated condiments

Sampling and Homogenization Strategies Significantly Influence the Detection of Foodborne Pathogens in Meat

Combining analysis tools and mathematical modeling to enhance and harmonize food safety and food defense regulatory requirements: Future Challenges to Microbial Food Safety: Contributions resulting from a conference held in Wolfheze, the Netherlands, June 9-12, 2008

Public and private standards for dried culinary herbs and spices—Part II: Production and product standards for ensuring microbiological safety

The 5′ terminus of the RNA moiety of U1 small nuclear ribonucleoprotein particles is required for the splicing of messenger RNA precursors

Estimation of the transfer of ESBL-producing Escherichia coli to humans in Germany

Time Course of Infection with Salmonella Typhimurium and Its Influence on Fecal Shedding, Distribution in Inner Organs, and Antibody Response in Fattening Pigs

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