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Attitudes and opinions of the abattoir sector toward the control and prevention of microbiological foodborne pathogens
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Relation between broiler and human Campylobacter jejuni strains isolated in Belgium from 2011 to 2013
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Comparative performance of isolation methods using Preston broth, Bolton broth and their modifications for the detection of Campylobacter spp. from naturally contaminated fresh and frozen raw poultry meat
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Transfer of Campylobacter from a positive batch to broiler carcasses of a subsequently slaughtered negative batch: a quantitative approach
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Identification of risk factors for Campylobacter contamination levels on broiler carcasses during the slaughter process