Contamination Levels of Salmonella and Listeria sp. in Commercial Raw Meat-Reference-Cited by-同舟云学术

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Contamination Levels of Salmonella and Listeria sp. in Commercial Raw Meat

Published:2003 Issue:3 Volume:56 Page:167-170
ISSN:0446-6454
Container-title:Journal of the Japan Veterinary Medical Association
language:en
Short-container-title:J.Jpn.Vet.Med.Assoc.

Author:

DOI Rie,ONO Kazuaki,SAITOH Akinobu,OHTSUKA Kayoko,SHIBATA Yutaka,MASAKI Hiroyuki

Publisher

Japan Veterinary Medical Association

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Isolation and application of bacteriophages to reduce Salmonella contamination in raw chicken meat;LWT;2018-05

2. Effects of high hydrostatic pressure and varying concentrations of sodium nitrite from traditional and vegetable-based sources on the growth of Listeria monocytogenes on ready-to-eat (RTE) sliced ham;Meat Science;2013-05

3. Genetic analysis of multidrug-resistant Salmonella enterica serovars Stanley and Typhimurium from cattle;Veterinary Microbiology;2010-09

4. Detection and Characterization of Extended-Spectrum β-Lactamase (TEM-52)-ProducingSalmonellaSerotype Infantis from Broilers in Japan;Foodborne Pathogens and Disease;2010-05

5. National surveillance of Salmonella enterica in food-producing animals in Japan;Acta Veterinaria Scandinavica;2009-08-25

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