273 results on '"HOUF, K."'
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2. Assessment of microbial communities on freshly killed wild boar meat by MALDI-TOF MS and 16S rRNA amplicon sequencing
3. Determination of the microbiological contamination in minced pork by culture dependent and 16S amplicon sequencing analysis
4. Diversity, not uniformity: slaughter and electrical waterbath stunning procedures in Belgian slaughterhouses
5. Free-living protozoa in the gastrointestinal tract and feces of pigs: Exploration of an unknown world and towards a protocol for the recovery of free-living protozoa
6. Contamination of freshly slaughtered pig carcasses with enteropathogenic Yersinia spp.: Distribution, quantification and identification of risk factors
7. Co-occurrence of free-living protozoa and foodborne pathogens on dishcloths: Implications for food safety
8. Presence of Helicobacter suis on pork carcasses
9. Intramuscular inoculation of cattle with Sarcocystis antigen results in focal eosinophilic myositis
10. E-book: Public health - uitgave 2021
11. Detection and characterization of Salmonella in lairage, on pig carcasses and intestines in five slaughterhouses
12. The role of free-living protozoa in protecting foodborne pathogens
13. Contributor contact details
14. Veterinaire volksgezondheid, een discipline in continue evolutie
15. Discrepancy Between the Occurrence of Arcobacter in Chickens and Broiler Carcass Contamination
16. Effect of coated and non-coated fatty acid supplementation on broiler chickens experimentally infected with Campylobacter jejuni
17. DETECTION OF VIABLE Helicobacter SUIS IN PORK BY A COMBINATION OF ETHIDIUM MONOAZIDE (EMA) AND REALTIME-PCR: Abstract no.: P11.15
18. Yersinia enterocolitica detection in pork products: Evaluation of isolation protocols
19. Sampling strategy, occurrence and diversity of free-living protozoa in domestic refrigerators
20. Arcobacter contamination on pre- and post-chilled bovine carcasses and in minced beef at retail
21. Survival capacity in water of Arcobacter species under different temperature conditions
22. Impact of the slaughter line contamination on the presence of Salmonella on broiler carcasses
23. Risk factors for the herd-level bacteriologic prevalence of Salmonella in Belgian slaughter pigs
24. Isolation of Arcobacter skirrowii in a patient with chronic diarrhea
25. Assessment of factors influencing the within-batch seroprevalence of human enteropathogenic Yersinia spp. of pigs at slaughter age and the analogy with microbiology
26. 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
27. 4 - The role of free-living protozoa in protecting foodborne pathogens
28. Abundance, diversity and community composition of free-living protozoa on vegetable sprouts
29. Genomic and viruloprofiling of the emerging foodborne Arcobacter species
30. PCR revisited: a case for revalidation of PCR assays for microorganisms using identification of Campylobacter species as an exemplar
31. Arcobacter spp
32. GEBRUIK VAN ELEKTRISCHE PRIKKELAAR BIJ VOLWASSEN RUNDEREN EN VARKENS.
33. Antimicrobial resistance of human pathogenic Y. enterocolitica and Y. pseudotuberculosis of porcine and human origin and variation between pig farms
34. Isolation of Arcobacter skirowii from a patient with chronic diarrhea
35. Boviene sarcosporidiosis of eosinofiele myositis?
36. Arcobacter spp.
37. Behavior of Yersinia enterocolitica in the Presence of the Bacterivorous Acanthamoeba castellanii
38. PCR revisited: a case for revalidation of PCR assays for microorganisms using identification ofCampylobacterspecies as an exemplar
39. Assessment of the Efficacy of Benzalkonium Chloride and Sodium Hypochlorite against Acanthamoeba polyphaga and Tetrahymena spp.
40. Comparison of different enrichment media for the isolation of Salmonella from naturally infected slaughter pigs
41. Effect of coated and non-coated fatty acid supplementation on broiler chickens experimentally infected with Campylobacter jejuni
42. Sarcocystis in bovine eosinophilic myositis: Contribution to pathogenesis
43. Escherichia coli O157 Prevalence in Different Cattle Farm Types and Identification of Potential Risk Factors
44. Strategies to control Salmonella in the broiler production chain
45. Arcobacter thereius sp. nov., isolated from pigs and ducks
46. Effect of Organic Acids in Drinking Water During the Last 2 weeks Prior to Slaughter onSalmonellaShedding by Slaughter Pigs and Contamination of Carcasses
47. A qualitative risk assessment for human salmonellosis due to the consumption of fresh pork in Belgium
48. Survival capacity in water ofArcobacterspecies under different temperature conditions
49. Contamination of Carcasses with Salmonella during Poultry Slaughter
50. Investigation of the concurrent colonization with Campylobacter and Salmonella in poultry flocks and assessment of the sampling site for status determination at slaughter
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