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- aggregation classification "A1".
- aggregation creator person.
- aggregation creator person.
- aggregation creator person.
- aggregation creator person.
- aggregation date "2010".
- aggregation format "application/pdf".
- aggregation hasFormat 998244.bibtex.
- aggregation hasFormat 998244.csv.
- aggregation hasFormat 998244.dc.
- aggregation hasFormat 998244.didl.
- aggregation hasFormat 998244.doc.
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- aggregation hasFormat 998244.yaml.
- aggregation isPartOf urn:issn:1364-5072.
- aggregation language "eng".
- aggregation rights "I have retained and own the full copyright for this publication".
- aggregation subject "Veterinary Sciences".
- aggregation title "Arcobacter contamination on pre- and post-chilled bovine carcasses and in minced beef at retail".
- aggregation abstract "The present study aimed to assess the Arcobacter contamination on bovine carcasses postevisceration and postcooling in two slaughterhouses and in ready-to-eat minced beef. Methods and Results: Carcasses (n = 247) were sampled at four sites in two slaughterhouses and 100 minced beef samples were collected at retail. Isolation was performed by a quantitative and qualitative Arcobacter selective method, and the isolates were identified by multiplex PCR, after which a part of them were characterized by enterobacterial repetitive intergenic consensus (ERIC)-PCR. Although arcobacters were isolated from 37% of the bovine carcasses postevisceration with the chest and the foreleg as most contaminated sites, cooling the carcasses for at least 24 h reduced the incidence of Arcobacter (7%) on the carcass surface significantly. Arcobacter butzleri was the species most frequently isolated, although co-contamination with multiple species also occurred. At retail, arcobacters were present in 9% of the minced beef samples, with Arcobacter butzleri as the dominant species. Conclusions: Forced air cooling of bovine carcasses for at least 24 h decreased the number of positive carcasses, but did not eliminate all arcobacters. Significance and Impact of the study: This study demonstrates that maintaining good hygiene practices throughout the food supply chain is crucial to ensure safe food products at the consumer level.".
- aggregation authorList BK960921.
- aggregation issue "1".
- aggregation volume "108".
- aggregation aggregates 998256.
- aggregation isDescribedBy 998244.
- aggregation similarTo j.1365-2672.2009.04430.x.
- aggregation similarTo LU-998244.