Search Results - "pork"

Prevalence and Characteristics of <i>Streptococcus agalactiae</i> from Freshwater Fish and Pork in Hong Kong Wet Markets by Dulmini Nanayakkara Sapugahawatte, Carmen Li, Priyanga Dharmaratne, Chendi Zhu, Yun Kit Yeoh, Jun Yang, Norman Wai Sing Lo, Kam Tak Wong, Margaret Ip

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Recurrent urticaria caused by specific cat serum albumin IgE cross-reacting with pork serum albumin by Cheon Kim, Sung Won Kim, Yoon Ha Hwang

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Extended Spectrum β-Lactamase (ESBL) Producing <i>Escherichia coli</i> in Pigs and Pork Meat in the European Union by Ieva Bergšpica, Georgia Kaprou, Elena A. Alexa, Miguel Prieto, Avelino Alvarez-Ordóñez

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Effects of Toxic Heavy Metal Salts on Oxidative Quality Deterioration in Ground Pork Model during Aerobic Display Storage by Youn-Kyung Ham, Dong-Heon Song, Hyun-Wook Kim

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Effects of 'The Vicious Worm' educational software on Taenia solium knowledge among key pork supply chain workers in Zambia. by Victor Vaernewyck, Kabemba Evans Mwape, Chishimba Mubanga, Brecht Devleesschauwer, Sarah Gabriël, Chiara Trevisan

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Bacterial and Genetic Features of Raw Retail Pork Meat: Integrative Analysis of Antibiotic Susceptibility, Whole-Genome Sequencing, and Metagenomics by Michelle Lowe, Wilhelmina Strasheim, Wai Yin Chan, Olga Perovic

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Biocide Susceptibility and Antimicrobial Resistance of <i>Escherichia coli</i> Isolated from Swine Feces, Pork Meat and Humans in Germany by David Attuy Vey da Silva, Ralf Dieckmann, Oliwia Makarewicz, Anita Hartung, Astrid Bethe, Mirjam Grobbel, Vitaly Belik, Mathias W. Pletz, Sascha Al Dahouk, Szilvia Neuhaus

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The Pork Food Chain as a Route of Transmission of Antimicrobial Resistant <i>Escherichia coli</i>: A Farm-to-Fork Perspective by Martina Rega, Laura Andriani, Antonio Poeta, Silvia Bonardi, Mauro Conter, Cristina Bacci

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A large point-source outbreak of Salmonella Typhimurium linked to chicken, pork and salad rolls from a Vietnamese bakery in Sydney by Beth Cullen, Marianne Tegel, Rowena Boyd, Brett Campbell, Kirsty Hope, Stephen Conaty, Essi Huhtinen, Sophie Norton

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Development and Evaluation of a Novel-Thymol@Natural-Zeolite/Low-Density-Polyethylene Active Packaging Film: Applications for Pork Fillets Preservation by Constantinos E. Salmas, Aris E. Giannakas, Vassilios K. Karabagias, Dimitrios Moschovas, Ioannis K. Karabagias, Christina Gioti, Stavros Georgopoulos, Areti Leontiou, George Kehayias, Apostolos Avgeropoulos, Charalampos Proestos

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Vitamin D₃ Supplementation in Drinking Water Prior to Slaughter Improves Oxidative Status, Physiological Stress, and Quality of Pork by Ana I. Rey, José Francisco Segura, David Castejón, Encarnación Fernández-Valle, Mª Isabel Cambero, Luis Calvo

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History repeats itself: consumption of a local traditional roast pork meat recipe leads to Salmonella ser. Give cases in Greece by Georgia Mandilara, Anthi Chrysostomou, Michalis Polemis, Daiana Duro, Grigorios Karaj, Eleni Mathioudaki, Kleon Karadimas, Kyriaki Tryfinopoulou, Kassiani Mellou, Theologia Sideroglou

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Risco de brucelose zoonótica associado a suínos de abate clandestino Zoonotic brucellosis risk associated with clandestine slaughtered porks by José de Arimatéa Freitas, Glaucio Antonio Rocha Galindo, Eváldson Joaquim Corrêa dos Santos, Karine de Almeida Sarraf, Jefferson Pinto de Oliveira

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Prevalence of Antibiotic Residues in Pork in Kenya and the Potential of Using Gross Pathological Lesions as a Risk-Based Approach to Predict Residues in Meat by Nicholas Bor, Alessandro Seguino, Derrick Noah Sentamu, Dorcas Chepyatich, James M. Akoko, Patrick Muinde, Lian F. Thomas

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The Antioxidant Effect of Colombian Berry (<i>Vaccinium meridionale</i> Sw.) Extracts to Prevent Lipid Oxidation during Pork Patties Shelf-Life by Márcio Vargas-Ramella, José M. Lorenzo, Sol Zamuz, María Esperanza Valdés, Daniel Moreno, María C. Guamán Balcázar, José M. Fernández-Arias, Jorge F. Reyes, Daniel Franco

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Antimicrobial Resistance and Molecular Characterization of Methicillin-Resistant <i>Staphylococcus aureus</i> Isolated from Slaughtered Pigs and Pork in the Central Region of Thailand by Wimonrat Tanomsridachchai, Kanjana Changkaew, Ruchirada Changkwanyeun, Watsawan Prapasawat, Apiradee Intarapuk, Yukari Fukushima, Nattapong Yamasamit, Thoko Flav Kapalamula, Chie Nakajima, Orasa Suthienkul, Yasuhiko Suzuki

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Fermented pork fat (Sa-um) and lifestyle risk factors as potential indicators for type 2 diabetes among the Mizo population, Northeast India by Freda Lalrohlui, Souvik Ghatak, John Zohmingthanga, Vanlal Hruaii, Nachimuthu Senthil Kumar

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Predictive Modeling of Thiol Changes in Raw Ground Pork as Affected by 13 Plant Extracts-Application of Arrhenius, Log-logistic and Artificial Neural Network Models by Małgorzata Muzolf-Panek, Anna Kaczmarek

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Protein Profilesof Beef (Bos indicus), Pork (Sus domesticus),and SausagesBy Using SDS-PAGE (Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis) Method by Zilhadia Zilhadia, Ofa Suzanti Betha, Charisatul Ummi

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Understanding risk evaluation practices in buying, cooking, and consuming pork in relation to Taenia solium taeniosis: A qualitative study in rural farming communities in Tanzania by Karen Schou Møller, Séverine Thys, Sarah Gabriël, Stig Milan Thamsborg

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