Thermotolerant Campylobacter during broiler rearing: risk factors and intervention
2015) COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 14(2). p.81-105 Mark(
- In vitro and in vivo evaluation of measures to control Campylobacter jejuni in broilers.
- Genetic characteristics of Shiga toxin-producing E. coli O157, O26, O103, O111 and O145 isolates from humans, food, and cattle in Belgium
- In vivo broiler experiments to assess anti-Campylobacter jejuni activity of a live Enterococcus faecalis strain
- Is allicin able to reduce Campylobacter jejuni colonization in broilers when added to drinking water?
- Evaluation of a multiplex-PCR detection in combination with an isolation method for STEC O26, O103, O111, O145 and sorbitol fermenting O157 in food
- Validation of a method for simultaneous isolation of shiga toxin-producing Escherichia coli O26, O103, O111, and O145 from minced beef by an international ring-trial
- Screening for lactic acid bacteria capable of inhibiting Campylobacter jejuni in in vitro simulations of the broiler chicken caecal environment
- Isolation, identification and antimicrobial resistance patterns of STEC isolated from cattle and poultry in Iran