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4. Klassische Geflügelpest H5N1

13. [Descriptive summary of the classical swine fever control in wild boar in Germany since 2005].

14. Consideration of different outbreak conditions in the evaluation of preventive culling and emergency vaccination to control foot and mouth disease epidemics.

15. Highly pathogenic avian influenza virus (H5N1) in frozen duck carcasses, Germany, 2007.

16. Retrospective analysis of the oral immunisation of wild boar populations against classical swine fever virus (CSFV) in region Eifel of Rhineland-Palatinate.

17. Protection of gruntlings against classical swine fever virus-infection after oral vaccination of sows with C-strain vaccine.

18. Case report: the significance of genotyping for the epidemiological tracing of classical swine fever (CSF).

19. Long-term studies on maternal immunity for Aujeszky's disease and classical swine fever in wild boar piglets.

20. [Proposal for changing the spot checking examination regarding the control of the maintenance of freedom from Aujeszky's disease (AD)].

21. Experimental infection of European wild boars and domestic pigs with pseudorabies viruses with differing virulence.

22. Transient classical swine fever virus infection in wild boar piglets partially protected by maternal antibodies.

23. [Boar semen--a possible risk factor in infection occurrence of porcine reproductive and respiratory syndrome].

24. [Experiences with the aerial distribution of baits for the oral immunization of foxes against rabies in eastern Germany].

25. [Modification of blood serum mineral levels and aspartate aminotransferase, leucine aminopeptidase and alkaline phosphatase activity and plasma in glucose levels in healthy cattle by Ca-Mg-containing solutions].

26. [Blood mineral (Ca, Mg, Na K, Pa) levels and aspartate aminotransferase, leucine aminopeptidase, creatine phosphokinase and alkaline phosphatase activity and blood glucose levels in cattle with hypomagnesemia prior to and following infusion of a 500 ml solution containing 60 g of Mg adipate and 60 g of Ca gluconate].

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