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Interventions to control Salmonella contamination during poultry, cattle and pig slaughter

Food research international, 2012-03, Vol.45 (2), p.641-655

2012

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Microbial safety of meat in the European Union

Meat science, 2008, Vol.78 (1), p.14-24

2008

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Visual cleanliness scores of cattle at slaughter and microbial loads on the hides and the carcases

Veterinary record, 2012-06, Vol.170 (22), p.563-563

2012

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Treatment of cattle hides with Shellac solution to reduce hide-to-beef microbial transfer

Meat science, 2011-07, Vol.88 (3), p.498-502

2011

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A qualitative risk assessment for visual-only post-mortem meat inspection of cattle, sheep, goats and farmed/wild deer

Food control, 2014-04, Vol.38, p.96-103

2014

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The occurrence of Escherichia coli O157 in/on faeces, carcasses and fresh meats from cattle

Meat science, 2009-05, Vol.82 (1), p.101-105

2009

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Distribution of microflora on cattle hides and its transmission to meat via direct contact

Food control, 2010-07, Vol.21 (7), p.1025-1029

2010

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Occurrence of Escherichia coli O157 on hides of slaughtered cattle

Letters in applied microbiology, 2008-01, Vol.46 (1), p.126-131

2008

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Treatment of cattle hides with Shellac-in-ethanol solution to reduce bacterial transferability – A preliminary study

Meat science, 2010-05, Vol.85 (1), p.77-81

2010

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Potential for the cross-contamination of the hides of cattle while they are held in lairage

Veterinary record, 2009-02, Vol.164 (9), p.260-265

2009

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Presence of Salmonella in the Red Meat Abattoir Lairage after Routine Cleansing and Disinfection and on Carcasses

Journal of food protection, 2006-10, Vol.69 (10), p.2342-2351

2006

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An evaluation of selected methods for the decontamination of cattle hides prior to skinning

Meat science, 2005-02, Vol.69 (2), p.263-268

2005

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Presence of food-borne pathogens on cattle hides

Food control, 2002, Vol.13 (6), p.411-415

2002

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Potential for the spread of Escherichia coli O157, Salmonella, and Campylobacter in the lairage environment at abattoirs

Journal of food protection, 2002-06, Vol.65 (6), p.931-936

2002

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Pulsed-field gel electrophoresis characterization of Shiga toxin-producing Escherichia coli O157 from hides of cattle at slaughter

Journal of food protection, 2002-07, Vol.65 (7), p.1172-1176

2002

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An evaluation of simple cleaning methods that may be used in red meat abattoir lairages

Meat science, 2007-02, Vol.75 (2), p.220-228

2007

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Microbiological differences between cull cattle slaughtered at an abattoir and cull cattle slaughtered on farms

Veterinary record, 2007-11, Vol.161 (21), p.719-722

2007

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Combined Use of Two Genetic Fingerprinting Methods, Pulsed-Field Gel Electrophoresis and Ribotyping, for Characterization of Escherichia coli O157 Isolates from Food Animals, Retail Meats, and Cases of Human Disease

Journal of Clinical Microbiology, 2002-08, Vol.40 (8), p.2806-2812

2002

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Conditions in lairages at abattoirs for ruminants in southwest England in vitro survival of Escherichia coli O157, Salmonella Kedougou, and Campylobacter jejuni on lairage-related substrates

Journal of food protection, 2003-09, Vol.66 (9), p.1570-1575

2003

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Construction, management and cleanliness of red meat abattoir lairages in the UK

Meat science, 2007-03, Vol.75 (3), p.523-532

2007

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Pulsed field gel electrophoresis of related Escherichia coli O157 isolates associated with beef cattle and comparison with unrelated isolates from animals, meats and humans

International journal of food microbiology, 2004-04, Vol.92 (2), p.161-169

2004

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Spread of marker bacteria from the hides of cattle in a simulated livestock market and at an abattoir

Journal of food protection, 2004-11, Vol.67 (11), p.2397-2402

2004

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A comparison of acute phase protein measurements and meat inspection findings in cattle

Foodborne pathogens and disease, 2004, Vol.1 (4), p.281-290

2004

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Ratio between carcass-and skin-microflora as an abattoir process hygiene indicator

Food control, 2011-02, Vol.22 (2), p.186-190

2011

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Escherichia coli O157 diversity with respect to survival during drying on concrete

Journal of food protection, 2003-05, Vol.66 (5), p.780-786

2003

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Interventions to control Salmonella contamination during poultry, cattle and pig slaughter

Microbial safety of meat in the European Union

Visual cleanliness scores of cattle at slaughter and microbial loads on the hides and the carcases

Treatment of cattle hides with Shellac solution to reduce hide-to-beef microbial transfer

A qualitative risk assessment for visual-only post-mortem meat inspection of cattle, sheep, goats and farmed/wild deer

The occurrence of Escherichia coli O157 in/on faeces, carcasses and fresh meats from cattle

Distribution of microflora on cattle hides and its transmission to meat via direct contact

Occurrence of Escherichia coli O157 on hides of slaughtered cattle

Treatment of cattle hides with Shellac-in-ethanol solution to reduce bacterial transferability – A preliminary study

Potential for the cross-contamination of the hides of cattle while they are held in lairage

Presence of Salmonella in the Red Meat Abattoir Lairage after Routine Cleansing and Disinfection and on Carcasses

An evaluation of selected methods for the decontamination of cattle hides prior to skinning

Presence of food-borne pathogens on cattle hides

Potential for the spread of Escherichia coli O157, Salmonella, and Campylobacter in the lairage environment at abattoirs

Pulsed-field gel electrophoresis characterization of Shiga toxin-producing Escherichia coli O157 from hides of cattle at slaughter

An evaluation of simple cleaning methods that may be used in red meat abattoir lairages

Microbiological differences between cull cattle slaughtered at an abattoir and cull cattle slaughtered on farms

Combined Use of Two Genetic Fingerprinting Methods, Pulsed-Field Gel Electrophoresis and Ribotyping, for Characterization of Escherichia coli O157 Isolates from Food Animals, Retail Meats, and Cases of Human Disease

Conditions in lairages at abattoirs for ruminants in southwest England in vitro survival of Escherichia coli O157, Salmonella Kedougou, and Campylobacter jejuni on lairage-related substrates

Construction, management and cleanliness of red meat abattoir lairages in the UK

Pulsed field gel electrophoresis of related Escherichia coli O157 isolates associated with beef cattle and comparison with unrelated isolates from animals, meats and humans

Spread of marker bacteria from the hides of cattle in a simulated livestock market and at an abattoir

A comparison of acute phase protein measurements and meat inspection findings in cattle

Ratio between carcass-and skin-microflora as an abattoir process hygiene indicator

Escherichia coli O157 diversity with respect to survival during drying on concrete

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