Showing results (71-80 of 82) with videos related to

Sort By:
Pageof 9
Plos One|April 30, 2020
Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogensSolveig Langsrud, Oddvin Sørheim, Silje Elisabeth Skuland, et al.
Microbiology (Reading, England)|March 24, 2007
Adapted tolerance to benzalkonium chloride in Escherichia coli K-12 studied by transcriptome and proteome analysesErlend Bore, Michel Hébraud, Ingrid Chafsey, et al.
Journal of Food Protection|August 28, 2025
Evaluating biosolutions for sustainable food systems: A review of safety, quality, regulatory and sustainability considerations within the European UnionMarianne Thomsen, Françoise Leroi, Delphine Passerini, et al.
Meat Science|June 11, 2013
Attachment and biofilm formation by foodborne bacteria in meat processing environments: causes, implications, role of bacterial interactions and control by alternative novel methodsEfstathios Giaouris, Even Heir, Michel Hébraud, et al.
Comprehensive Reviews in Food Science and Food Safety|May 7, 2021
Salmonella in eggs: From shopping to consumption-A review providing an evidence-based analysis of risk factorsMaria João Cardoso, Anca Ioana Nicolau, Daniela Borda, et al.
Frontiers in Microbiology|September 9, 2015
Intra- and inter-species interactions within biofilms of important foodborne bacterial pathogensEfstathios Giaouris, Even Heir, Mickaël Desvaux, et al.
Plos One|May 19, 2021
Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultryNânci Santos-Ferreira, Ângela Alves, Maria João Cardoso, et al.
Food Control|January 4, 2022
Kitchen layouts and consumers' food hygiene practices: Ergonomics versus safetyOctavian Augustin Mihalache, Trond Møretrø, Daniela Borda, et al.
Data in Brief|September 27, 2021
Data on European kitchen layouts belonging to vulnerable consumers (elderly people and young families with children or pregnant women) and risk-takers (young single men)Octavian Augustin Mihalache, Trond Møretrø, Daniela Borda, et al.
International Journal of Food Microbiology|April 3, 2021
Consumer practices and prevalence of Campylobacter, Salmonella and norovirus in kitchens from six European countriesTrond Møretrø, Christophe Nguyen-The, Pierrine Didier, et al.
Pageof 9