Related Experiment Video

Updated: Jun 15, 2026

Field Postmortem Rabies Rapid Immunochromatographic Diagnostic Test for Resource-Limited Settings with Further Molecular Applications
07:40

Field Postmortem Rabies Rapid Immunochromatographic Diagnostic Test for Resource-Limited Settings with Further Molecular Applications

Published on: June 29, 2020

Established a Swiss veterinary organization for meat hygiene

V ALLENSPACH

    Schweizer Archiv Fur Tierheilkunde
    |March 19, 2010
    PubMed
    Summary

    No abstract available in PubMed .

    Keywords:
    MEAT/inspection

    More Related Videos

    Transition of Farm Pigs to Research Pigs using a Designated Checklist followed by Initiation of Clicker Training - a Refinement Initiative07:59

    Transition of Farm Pigs to Research Pigs using a Designated Checklist followed by Initiation of Clicker Training - a Refinement Initiative

    Published on: August 21, 2021

    Training Laboratory Rabbits to Refine Routine Husbandry Procedures05:21

    Training Laboratory Rabbits to Refine Routine Husbandry Procedures

    Published on: February 16, 2024

    Related Concept Videos

    Hazard Analysis and Critical Control Points (HACCP)01:30

    Hazard Analysis and Critical Control Points (HACCP)

    Hazard Analysis and Critical Control Points (HACCP) is a science-based, preventive system used globally to ensure food safety by identifying, evaluating, and controlling biological, chemical, and physical hazards throughout food production. Originally developed by NASA and the Pillsbury Company for astronaut food, HACCP is now a core component of the Codex Alimentarius.HACCP operates on prerequisite programs—such as Good Manufacturing Practices (GMPs), sanitation procedures, and supplier...
    Sources of Food Contamination01:29

    Sources of Food Contamination

    Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...
    History of Microbiology01:28

    History of Microbiology

    Microbiology, a scientific field dedicated to the study of microorganisms, has undergone profound development since its inception in the 17th century. Its history is marked by key discoveries and technological advancements that have shaped our understanding of life at the microscopic level and transformed medicine, agriculture, and industry.Early Foundations of MicrobiologyThe early foundations of microbiology were built on groundbreaking observations and the development of pioneering...
    Microorganisms in Agriculture and Food industry01:27

    Microorganisms in Agriculture and Food industry

    Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...