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Prospects for ‘Competitive Exclusion’ Treatment to Control Salmonellas and Other Foodborne Pathogens in Poultry

The veterinary journal (1997), 2000-03, Vol.159 (2), p.111-123

MEAD, G.C.

2000

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A qualitative risk assessment of the microbiological risks to consumers from the production and consumption of uneviscerated and eviscerated small game birds in the UK

Food control, 2014-11, Vol.45, p.127-137

2014

Volltextzugriff (PDF)

Prospects in Salmonella control: competitive exclusion, probiotics, and enhancement of avian intestinal immunity

Journal of applied poultry research, 2006-07, Vol.15 (2), p.341-351

2006

Volltextzugriff (PDF)

Epidemiological analysis of Salmonella enterica ssp. enterica serovars Hadar, Brancaster and Enteritidis from humans and broiler chickens in Senegal using pulsed-field gel electrophoresis and antibiotic susceptibility

Journal of applied microbiology, 2005-01, Vol.99 (4), p.968-977

2005

Volltextzugriff (PDF)

Poultry meat processing and quality

Mead, G

2004

Volltextzugriff (PDF)

Food Safety Control in the Poultry Industry

Mead, G. C

1, 2005

Volltextzugriff (PDF)

assessment of sampling methods and microbiological hygiene indicators for process verification in poultry slaughterhouses

Journal of food protection, 2006, Vol.69 (1), p.145-153

2006

Volltextzugriff (PDF)

Current trends in the microbiological safety of poultry meat

World's Poultry Science Journal, 2004-03, Vol.60 (1), p.112-118

Mead, G.C.

2004

Volltextzugriff (PDF)

Incorporation of elements of quantitative risk analysis in the HACCP system

International journal of food microbiology, 1996-06, Vol.30 (1), p.157-173

1996

Volltextzugriff (PDF)

Microbial cross-contamination by airborne dispersion and contagion during defeathering of poultry

British poultry science, 2003-09, Vol.44 (4), p.567-576

2003

Volltextzugriff (PDF)

Organic Acids: Chemistry, Antibacterial Activity and Practical Applications

Advances in Microbial Physiology, 1991, Vol.32, p.87-108

1991

Volltextzugriff (PDF)

The Harper Adams University College annual Temperton Fellowship for Poultry Research and its contribution to knowledge of the global poultry industry

World's poultry science journal, 2012-06, Vol.68 (2), p.357-359

2012

Volltextzugriff (PDF)

Food products and consumer protection: a conceptual approach and a glossary of terms

International journal of food microbiology, 1996-06, Vol.30 (1), p.175-185

1996

Volltextzugriff (PDF)

Distribution of Campylobacter spp. in selected U.S. poultry production and processing operations

Journal of food protection, 2001-11, Vol.64 (11), p.1705-1710

2001

Volltextzugriff (PDF)

Identification of critical control points in the HACCP system with a quantitative effect on the safety of food products

Food microbiology, 1995, Vol.12 (2), p.93-98

1995

Volltextzugriff (PDF)

A user's guide to microbial challenge testing for ensuring the safety and stability of food products

Food microbiology, 1993, Vol.10 (2), p.145-157

1993

Volltextzugriff (PDF)

Factors affecting intestinal colonisation of poultry by campylobacter and role of microflora in control

World's Poultry Science Journal, 2002-06, Vol.58 (2), p.169-178

Mead, G.C.

2002

Volltextzugriff (PDF)

The HACCP concept: specification of criteria using quantitative risk assessment

Food microbiology, 1994-10, Vol.11 (5), p.397-408

1994

Volltextzugriff (PDF)

Hygiene aspects of modern poultry chilling

International journal of food microbiology, 2000-06, Vol.58 (1), p.39-48

2000

Volltextzugriff (PDF)

Comparison of three commercial competitive-exclusion products for controlling Salmonella colonization of broilers in Brazil

Journal of food protection, 2003-03, Vol.66 (3), p.490-492

2003

Volltextzugriff (PDF)

Prospective use of temperature function integration for predicting the shelf-life of non-frozen poultry-meat products

Food microbiology, 1984, Vol.1 (1), p.67-78

1984

Volltextzugriff (PDF)

Enumeration of pseudomonads using cephaloridine-fucidin-cetrimide agar (CFC)

3. International Symposium on Quality Assurance and Quality Control of Microbiological Culture Media, London (UK), 9-13 Jan 1984, 1985-01, Vol.2 (1), p.21-26

1985

Volltextzugriff (PDF)

Measurement of Campylobacter numbers on carcasses in British poultry slaughterhouses

Journal of food protection, 2006-02, Vol.69 (2), p.421-424

2006

Volltextzugriff (PDF)

Standardized method for determining the microbiological condition of processed poultry in relation to potential shelf-life

World's Poultry Science Journal, 1990-03, Vol.46 (1), p.14-18

Mead, G.C.

1990

Volltextzugriff (PDF)

Chlorine resistance of strains of Staphylococcus aureus isolated from poultry processing plants

Letters in applied microbiology, 1988-01, Vol.6 (2), p.31-34

1988

Volltextzugriff (PDF)

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Prospects for ‘Competitive Exclusion’ Treatment to Control Salmonellas and Other Foodborne Pathogens in Poultry

A qualitative risk assessment of the microbiological risks to consumers from the production and consumption of uneviscerated and eviscerated small game birds in the UK

Prospects in Salmonella control: competitive exclusion, probiotics, and enhancement of avian intestinal immunity

Epidemiological analysis of Salmonella enterica ssp. enterica serovars Hadar, Brancaster and Enteritidis from humans and broiler chickens in Senegal using pulsed-field gel electrophoresis and antibiotic susceptibility

Poultry meat processing and quality

Food Safety Control in the Poultry Industry

assessment of sampling methods and microbiological hygiene indicators for process verification in poultry slaughterhouses

Current trends in the microbiological safety of poultry meat

Incorporation of elements of quantitative risk analysis in the HACCP system

Microbial cross-contamination by airborne dispersion and contagion during defeathering of poultry

Organic Acids: Chemistry, Antibacterial Activity and Practical Applications

The Harper Adams University College annual Temperton Fellowship for Poultry Research and its contribution to knowledge of the global poultry industry

Food products and consumer protection: a conceptual approach and a glossary of terms

Distribution of Campylobacter spp. in selected U.S. poultry production and processing operations

Identification of critical control points in the HACCP system with a quantitative effect on the safety of food products

A user's guide to microbial challenge testing for ensuring the safety and stability of food products

Factors affecting intestinal colonisation of poultry by campylobacter and role of microflora in control

The HACCP concept: specification of criteria using quantitative risk assessment

Hygiene aspects of modern poultry chilling

Comparison of three commercial competitive-exclusion products for controlling Salmonella colonization of broilers in Brazil

Prospective use of temperature function integration for predicting the shelf-life of non-frozen poultry-meat products

Enumeration of pseudomonads using cephaloridine-fucidin-cetrimide agar (CFC)

Measurement of Campylobacter numbers on carcasses in British poultry slaughterhouses

Standardized method for determining the microbiological condition of processed poultry in relation to potential shelf-life

Chlorine resistance of strains of Staphylococcus aureus isolated from poultry processing plants

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