Affiliation: University of Veterinary Medicine
- Microbiological quality of sushi from sushi bars and retailersViktoria Atanassova
Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Hannover, Germany
J Food Prot 71:860-4. 2008..The quality of freshly prepared sushi strongly depends on the skills and habits of the preparation cooks, which may vary...
- Prevalence of Campylobacter spp. in turkey meat from a slaughterhouse and in turkey meat retail productsViktoria Atanassova
School of Veterinary Medicine, Institute for Food Quality and Food Safety, Hanover, Germany
FEMS Immunol Med Microbiol 49:141-5. 2007..Quantitative studies of the samples taken at the slaughterhouse revealed a mean log range of 1.9-2.5 CFU g(-1)Campylobacter spp. Results from the quantification of retail products gave a mean log value of 2.1 CFU g(-1)...
- Incidence of Arcobacter spp. in poultry: quantitative and qualitative analysis and PCR differentiationViktoria Atanassova
University of Veterinary Medicine Hannover, Foundation, Institute of Food Quality and Food Safety, Bischofsholer Damm 15, 30173 Hannover, Germany
J Food Prot 71:2533-6. 2008..Species identification showed that all three Arcobacter spp. of relevance in human infection could be isolated, with A. butzleri being found at higher prevalence, which was followed by A. skirrowii and A. cryaerophilus...
- The effects of Campylobacter numbers in caeca on the contamination of broiler carcasses with CampylobacterFelix Reich
Institute of Food Quality and Food Safety, University of Veterinary Medicine Hanover, Foundation, Bischofsholer Damm 15, D 30173 Hanover, Germany
Int J Food Microbiol 127:116-20. 2008..C. jejuni was isolated from 73.6% of the poultry samples...
- Quantification of thermophilic Campylobacter spp. in broilers during meat processingGünter Klein
Institute for Food Quality and Food Safety, University of Veterinary Medicine, Bischofsholer Damm 15, 30173 Hanover, Germany
Antonie Van Leeuwenhoek 92:267-73. 2007..Molecular typing showed a multitude of strains with different molecular patterns. Strains found in cloacal swabs before processing could also be isolated from carcasses at different processing steps...
- Extended-spectrum β-lactamase- and AmpC-producing enterobacteria in healthy broiler chickens, GermanyFelix Reich
University of Veterinary Medicine Hannover, Hannover, Germany
Emerg Infect Dis 19:1253-9. 2013..These findings provide evidence that healthy broilers in Germany are a source for the dissemination of transmissible resistance mechanisms in enterobacteria brought from the rearing environment into the food chain during slaughtering. ..
- Detection of Yersinia enterocolitica in slaughter pigsViktoria Atanassova
Centre of Food Science, Department of Food Hygiene and Microbiology, School of Veterinary Medicine, Hannover
Adv Exp Med Biol 529:325-7. 2003
- Antimicrobial susceptibility and genetic characterization of Escherichia coli recovered from frozen game meatRafael H Mateus-Vargas
Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D 30173 Hannover, Germany
Food Microbiol 63:164-169. 2017....
- Impact of different storage factors on the survivability of Campylobacter jejuni in turkey meatChristoph M Hänel
Medical Command I, Division I Health Services, Section 5 Veterinary Service, Kiel, Germany
FEMS Immunol Med Microbiol 49:146-8. 2007..Different storage conditions were simulated in order to examine the impact of an interruption of the cooling chain on the survival of Campylobacter...
- Prevalence of Campylobacter spp. in poultry and poultry products for sale on the Bulgarian retail marketTodor Stoyanchev
Faculty of Veterinary Medicine, Trakia University, Stara Zagora, Bulgaria
Antonie Van Leeuwenhoek 92:285-8. 2007..jejuni (74.8%/70.3%) was the most commonly isolated Campylobacter species, with the remainder being C. coli (25.2%/29.7%). Campylobacter spp. were not detected in the thermally treated poultry products...