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Microbiological food safety assessment of high hydrostatic pressure processing: A review

Food science & technology, 2011-06, Vol.44 (5), p.1251-1260

2011

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A new histopathology scoring protocol reveals myopathy features in PSE-like pork

Meat science, 2024-10, Vol.216, p.109558, Article 109558

2024

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Carcase grading reflects the variation in beef yield - a multivariate method for exploring the relationship between beef yield and carcase traits

Animal (Cambridge, England), 2023-06, Vol.17 (6), p.100854, Article 100854

2023

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Assessing quality parameters in dry-cured ham using microwave spectroscopy

Meat science, 2015-10, Vol.108, p.109-114

2015

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Heterogeneity in resistance to food-related stresses and biofilm formation ability among verocytotoxigenic Escherichia coli strains

International journal of food microbiology, 2013-02, Vol.161 (3), p.220-230

2013

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Effects of Meat Factory Cell on pork qualities, sensory characteristics and carcass hygiene: an exploratory study

Acta agriculturae Scandinavica. Section A, Animal science, 2022-10, Vol.71 (1-4), p.98-113

2022

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Hygiene performance rating—An auditing scheme for evaluation of slaughter hygiene

MethodsX, 2020-01, Vol.7, p.100829-100829, Article 100829

2020

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Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic pressure processed raw meat

Meat science, 2015-10, Vol.108, p.115-119

2015

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Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages

Meat science, 2013-05, Vol.94 (1), p.47-54

2013

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Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage

Meat science, 2010-12, Vol.86 (4), p.1005-1009

2010

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Reduction of verotoxigenic Escherichia coli by process and recipe optimisation in dry-fermented sausages

International journal of food microbiology, 2010-07, Vol.141 (3), p.195-202

2010

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Comparison of methods for the identification and sub-typing of O157 and non-O157 Escherichia coli serotypes and their integration into a polyphasic taxonomy approach

Irish journal of agricultural and food research, 2016-12, Vol.55 (2), p.81-90

2016

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Prediction precision for lean meat percentage in Norwegian pig carcasses using 'Hennessy grading probe 7': Evaluation of methods emphasized at exploiting additional information from computed tomography

Acta agriculturae Scandinavica. Section A, Animal science, 2016-01, Vol.66 (1), p.17-24

2016

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Colour of ground beef as influenced by raw materials, addition of sodium chloride and low oxygen packaging

Meat science, 2009-03, Vol.81 (3), p.467-473

2009

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Comparison between the growth of Yersinia enterocolitica, Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in ground beef packed by three commercially used packaging techniques

International journal of food microbiology, 2000-09, Vol.59 (3), p.211-220

2000

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Molecular epidemiology and population genetics of Salmonella subspecies diarizonae in sheep in Norway and Sweden

Epidemiology and infection, 2004-04, Vol.132 (2), p.253-261

2004

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Emerging Salmonella Enteritidis anaerogenic phage type 14b: outbreak in Norwegian, Swedish and Finnish travellers returning from Greece

Euro surveillance : bulletin européen sur les maladies transmissibles, 2006, Vol.11 (2), p.61-6

2006

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Shiga toxin genes (stx) in Norwegian sheep herds

Epidemiology and infection, 2001-08, Vol.127 (1), p.129-134

2001

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Trend of multiple drug resistant Salmonella Typhimurium in Norway

Euro surveillance : bulletin européen sur les maladies transmissibles, 2002-01, Vol.7 (1), p.5-7

2002

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Comparison of methods for the identification and sub-typing of O157 and non-O157Escherichia coliserotypes and their integration into a polyphasic taxonomy approach

Irish journal of agricultural and food research, 2016-01, Vol.55 (2), p.81-90

2016

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Prevalence of a Salmonella subspecies diarizonae in Norwegian sheep herds

Preventive veterinary medicine, 2002-01, Vol.52 (3), p.277-285

2002

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Probability of detection of Salmonella using different analytical procedures, with emphasis on subspecies diarizonae serovar 61:k:1,5,(7) [ S. IIIb 61:k:1,5,(7)]

International journal of food microbiology, 2000-06, Vol.58 (1), p.49-58

2000

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Reduction of verotoxigenic Escherichia coli by process and recipe optimisation in dry-fermented sausages

International journal of food microbiology, 2010-05

2010

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The agreement in isolation of Salmonella enterica IIIb 61:k:1,5,(7) from rectal swabs, faecal samples and ileo-caecal lymph nodes from sheep

Preventive veterinary medicine, 2003-08, Vol.60 (2), p.167-174

2003

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Growth of Salmonella choleraesuis subspecies diarizonae serovar 61:k:1,5,(7) in broth and fresh mutton

International journal of food microbiology, 2000-06, Vol.57 (3), p.159-167

2000

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Microbiological food safety assessment of high hydrostatic pressure processing: A review

A new histopathology scoring protocol reveals myopathy features in PSE-like pork

Carcase grading reflects the variation in beef yield - a multivariate method for exploring the relationship between beef yield and carcase traits

Assessing quality parameters in dry-cured ham using microwave spectroscopy

Heterogeneity in resistance to food-related stresses and biofilm formation ability among verocytotoxigenic Escherichia coli strains

Effects of Meat Factory Cell on pork qualities, sensory characteristics and carcass hygiene: an exploratory study

Hygiene performance rating—An auditing scheme for evaluation of slaughter hygiene

Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic pressure processed raw meat

Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages

Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage

Reduction of verotoxigenic Escherichia coli by process and recipe optimisation in dry-fermented sausages

Comparison of methods for the identification and sub-typing of O157 and non-O157 Escherichia coli serotypes and their integration into a polyphasic taxonomy approach

Prediction precision for lean meat percentage in Norwegian pig carcasses using 'Hennessy grading probe 7': Evaluation of methods emphasized at exploiting additional information from computed tomography

Colour of ground beef as influenced by raw materials, addition of sodium chloride and low oxygen packaging

Comparison between the growth of Yersinia enterocolitica, Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in ground beef packed by three commercially used packaging techniques

Molecular epidemiology and population genetics of Salmonella subspecies diarizonae in sheep in Norway and Sweden

Emerging Salmonella Enteritidis anaerogenic phage type 14b: outbreak in Norwegian, Swedish and Finnish travellers returning from Greece

Shiga toxin genes (stx) in Norwegian sheep herds

Trend of multiple drug resistant Salmonella Typhimurium in Norway

Comparison of methods for the identification and sub-typing of O157 and non-O157Escherichia coliserotypes and their integration into a polyphasic taxonomy approach

Prevalence of a Salmonella subspecies diarizonae in Norwegian sheep herds

Probability of detection of Salmonella using different analytical procedures, with emphasis on subspecies diarizonae serovar 61:k:1,5,(7) [ S. IIIb 61:k:1,5,(7)]

Reduction of verotoxigenic Escherichia coli by process and recipe optimisation in dry-fermented sausages

The agreement in isolation of Salmonella enterica IIIb 61:k:1,5,(7) from rectal swabs, faecal samples and ileo-caecal lymph nodes from sheep

Growth of Salmonella choleraesuis subspecies diarizonae serovar 61:k:1,5,(7) in broth and fresh mutton

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