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Current Topics in Microbiology and Immunology
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February 23, 2021
Management Strategies for Prevention of Campylobacter Infections Through the Poultry Food Chain: A European Perspective
Thomas Alter, Felix Reich
Plos One
|
March 12, 2020
Evaluation of antibacterial properties of lactic acid bacteria from traditionally and industrially produced fermented sausages from Germany
Lene Bungenstock, Amir Abdulmawjood, Felix Reich
Poultry Science
|
July 12, 2025
Research Note: Evaluation of microbial contamination on broiler carcasses - an investigation of body parts and sampling methods
Bastian Wyink, Alina Kirse, Felix Reich
Current Microbiology
|
January 7, 2015
Effects of fibrinopurulent polyserositis in broilers on post-harvest microbiological parameters relevant to public health of broiler meat
Wiebke Jansen, Felix Reich, Günter Klein
Journal of Food Protection
|
May 13, 2008
Microbiological quality of sushi from sushi bars and retailers
Viktoria Atanassova, Felix Reich, Günter Klein
Emerging Infectious Diseases
|
July 24, 2013
Extended-spectrum β-lactamase- and AmpC-producing enterobacteria in healthy broiler chickens, Germany
Felix Reich, Viktoria Atanassova, Günter Klein
FEMS Immunology and Medical Microbiology
|
February 3, 2007
Prevalence of Campylobacter spp. in turkey meat from a slaughterhouse and in turkey meat retail products
Viktoria Atanassova, Felix Reich, Lutz Beckmann, et al.
Plos One
|
September 17, 2020
Antimicrobial activity of organic acids against Campylobacter spp. and development of combinations-A synergistic effect?
Elisa Peh, Sophie Kittler, Felix Reich, et al.
International Journal of Food Microbiology
|
July 29, 2008
The effects of Campylobacter numbers in caeca on the contamination of broiler carcasses with Campylobacter
Felix Reich, Viktoria Atanassova, Eberhard Haunhorst, et al.
International Journal of Food Microbiology
|
June 25, 2017
Prevalence and characterization of extended-spectrum β-lactamase (ESBL) and AmpC β-lactamase producing Enterobacteriaceae in fresh pork meat at processing level in Germany
Franziska Schill, Amir Abdulmawjood, Günter Klein, et al.
Page
of 3
Search research articles
Search
Showing results (1-10 of 23) with videos related to
Sort By:
Page
of 3
Current Topics in Microbiology and Immunology
|
February 23, 2021
Management Strategies for Prevention of Campylobacter Infections Through the Poultry Food Chain: A European Perspective
Thomas Alter, Felix Reich
Plos One
|
March 12, 2020
Evaluation of antibacterial properties of lactic acid bacteria from traditionally and industrially produced fermented sausages from Germany
Lene Bungenstock, Amir Abdulmawjood, Felix Reich
Poultry Science
|
July 12, 2025
Research Note: Evaluation of microbial contamination on broiler carcasses - an investigation of body parts and sampling methods
Bastian Wyink, Alina Kirse, Felix Reich
Current Microbiology
|
January 7, 2015
Effects of fibrinopurulent polyserositis in broilers on post-harvest microbiological parameters relevant to public health of broiler meat
Wiebke Jansen, Felix Reich, Günter Klein
Journal of Food Protection
|
May 13, 2008
Microbiological quality of sushi from sushi bars and retailers
Viktoria Atanassova, Felix Reich, Günter Klein
Emerging Infectious Diseases
|
July 24, 2013
Extended-spectrum β-lactamase- and AmpC-producing enterobacteria in healthy broiler chickens, Germany
Felix Reich, Viktoria Atanassova, Günter Klein
FEMS Immunology and Medical Microbiology
|
February 3, 2007
Prevalence of Campylobacter spp. in turkey meat from a slaughterhouse and in turkey meat retail products
Viktoria Atanassova, Felix Reich, Lutz Beckmann, et al.
Plos One
|
September 17, 2020
Antimicrobial activity of organic acids against Campylobacter spp. and development of combinations-A synergistic effect?
Elisa Peh, Sophie Kittler, Felix Reich, et al.
International Journal of Food Microbiology
|
July 29, 2008
The effects of Campylobacter numbers in caeca on the contamination of broiler carcasses with Campylobacter
Felix Reich, Viktoria Atanassova, Eberhard Haunhorst, et al.
International Journal of Food Microbiology
|
June 25, 2017
Prevalence and characterization of extended-spectrum β-lactamase (ESBL) and AmpC β-lactamase producing Enterobacteriaceae in fresh pork meat at processing level in Germany
Franziska Schill, Amir Abdulmawjood, Günter Klein, et al.
Page
of 3