Performance of Food Safety Management Systems in Poultry Meat Preparation Processing Plants in Relation to Campylobacter spp. Contamination

The reliability of third-party certification in the food chain: From checklists to risk-oriented auditing

(2009) Friederike Albersmeier et al.   FOOD CONTROL

A Microbial Assessment Scheme to measure microbial performance of Food Safety Management Systems

(2009) L. Jacxsens et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Survival of Campylobacter spp. in poultry meat preparations subjected to freezing, refrigeration, minor salt concentration, and heat treatment

(2009) Imca Sampers et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Baseline Data from a Belgium-Wide Survey of Campylobacter Species Contamination in Chicken Meat Preparations and Considerations for a Reliable Monitoring Program

(2008) I. Habib et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Processing practices contributing to Campylobacter contamination in Belgian chicken meat preparations

(2008) Imca Sampers et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments

(2008) M. Abadias et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Quantification ofCampylobacterspp. in chicken carcass rinse by real-time PCR

(2008) N. Botteldoorn et al.   JOURNAL OF APPLIED MICROBIOLOGY

Microbiological indicators for the assessment of performance in the hazard analysis and critical control points (HACCP) system in meat lasagna production

(2007) Elisabete Aparecida Martins et al.   FOOD CONTROL