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- Prevalence of Escherichia coli isolates in meat products: a . . . - PubMed
The results reveal a significant prevalence of E coli in meat products, highlighting the need for strict sanitary control practices throughout the production chain, from animal husbandry to final meat processing
- Antimicrobial resistance of E. coli strains in ready-to-eat red meat . . .
This study demonstrated the presence of MAR E coli in RTE red meat products sold in Nakuru County, which is a human and animal public health concern, hence a need to urgently regulate and monitor the use of antimicrobials in animals
- ESCHERICHIA COLI O157:H7 IN MEAT AND POULTRY: TRANSMISSION . . .
The E coli O157:H7 is transmitted to meat and its products through poor sanitary environment, improper and unhygienic slaughtering processing and use of contaminated equipment As a
- Escherichia coli Concern in Food Safety: Contamination, Detection, and . . .
Contamination is common in raw meats, unpasteurized dairy products, and fresh produce due to inadequate handling, cross-contamination, or irrigation with contaminated water Understanding E coli is vital to preventing outbreaks and ensuring food safety
- Enterohaemorrhagic Escherichia coli (EHEC) in meat and meat products
Accordingly, data based on outbreaks and sporadic infections indicate consumption of beef, including ground beef and processed beef products, is one of the most important sources of foodborne EHEC infection
- Guidance for Minimizing the Risk of Escherichia coli 0157:H7 and . . .
E coli O157:H7 and Salmonella are hazards reasonably likely to occur in beef production Slaughter plants need to consider appropriate controls to minimize the risk of E coli O157:H7 and Salmonella in their operations
- Prevalence and Antimicrobial Resistance of Escherichia coli in Chicken . . .
Pathogenic E coli transmits to human bodies due to the consumption of contaminated, raw, or undercooked food This study was conducted to identify the prevalence of E coli contamination in edible poultry meat and meat organs in the North Western Province of Sri Lanka
- Escherichia coli Strains Isolated from Retail Meat Products: Evaluation . . .
We analyzed the ability of 182 E coli strains isolated from pork, poultry, and beef, purchased in three different supermarkets in the area of the “Italian Food Valley” (Parma, northern Italy), to form biofilms Positive strains were also tested for the presence of 12 biofilm-associated genes
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