Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens

Motivators and Barriers to Cooking and Refrigerator Thermometer Use among Consumers and Food Workers: A Review

(2019) YAOHUA FENG et al.   JOURNAL OF FOOD PROTECTION

Changes in Lighting Source Can Produce Inaccurate Assessment of Visual Poultry Doneness and Induce Consumers To Eat Undercooked Ground Turkey Patties

(2019) CURTIS MAUGHAN et al.   JOURNAL OF FOOD PROTECTION

Prediction of thermal induced color changes of chicken breast meat during convective roasting: A combined mechanistic and kinetic modelling approach

(2019) Felix Rabeler et al.   FOOD CONTROL

Individual differences in texture preferences among European children: Development and validation of the Child Food Texture Preference Questionnaire (CFTPQ)

(2019) M. Laureati et al.   FOOD QUALITY AND PREFERENCE

Kinetic Modeling of Texture and Color Changes During Thermal Treatment of Chicken Breast Meat

(2018) Felix Rabeler et al.   Food and Bioprocess Technology

Salmonella Infection in Middle-Aged and Older Adults: Incidence and Risk Factors from the 45 and Up Study

(2016) Yingxi Chen et al.   Foodborne Pathogens and Disease

Food Handling Behaviors Observed in Consumers When Cooking Poultry and Eggs

(2016) CURTIS MAUGHAN et al.   JOURNAL OF FOOD PROTECTION

Factors affecting poultry meat colour and consumer preferences - A review

(2016) N. WIDEMAN et al.   WORLDS POULTRY SCIENCE JOURNAL

Barriers and Facilitators to Safe Food Handling among Consumers: A Systematic Review and Thematic Synthesis of Qualitative Research Studies

(2016) Ian Young et al.   PLoS One

‘I don’t think I ever had food poisoning’. A practice-based approach to understanding foodborne disease that originates in the home

(2015) Wendy J. Wills et al.   APPETITE

Survival of Salmonella Typhimurium in poultry-based meat preparations during grilling, frying and baking

(2015) Anna Roccato et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of Citric Acid on the Pink Color and Characteristics of Sous Vide Processed Chicken Breasts During Chill Storage

(2015) Ji-Han Kim et al.   Korean Journal for Food Science of Animal Resources

Bayesian Source Attribution of Salmonellosis in South Australia

(2015) K. Glass et al.   RISK ANALYSIS

Risk factors associated with sporadic salmonellosis in children: a case-control study in Lower Saxony, Germany, 2008–2011

(2014) D. ZIEHM et al.   EPIDEMIOLOGY AND INFECTION

Observational Trial of Safe Food Handling Behavior during Food Preparation Using the Example of Campylobacter spp.

(2013) C. HOELZL et al.   JOURNAL OF FOOD PROTECTION

Source attribution of human campylobacteriosis using a meta-analysis of case-control studies of sporadic infections

(2012) A. R. DOMINGUES et al.   EPIDEMIOLOGY AND INFECTION

Myoglobin Chemistry and Meat Color

(2012) Surendranath P. Suman et al.   Annual Review of Food Science and Technology

Source attribution of human salmonellosis using a meta-analysis of case-control studies of sporadic infections

(2011) A. R. DOMINGUES et al.   EPIDEMIOLOGY AND INFECTION

Cross-contamination versus undercooking of poultry meat or eggs — which risks need to be managed first?

(2009) Petra Luber   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

ACCURACY, PRECISION AND RESPONSE TIME OF CONSUMER BIMETAL AND DIGITAL THERMOMETERS FOR COOKED GROUND BEEF PATTIES AND CHICKEN BREASTS

(2009) M.N. LIU et al.   JOURNAL OF MUSCLE FOODS

The knowledge and practice of food safety by young and adult consumers

(2008) Nevin sanlier   FOOD CONTROL

Poultry meat consumption trends in Europe

(2008) P. MAGDELAINE et al.   WORLDS POULTRY SCIENCE JOURNAL