Theory and practice of multi-product farms: farm butcheries in Umbria. Cooked pork-butcheries, saltings, dishes, produced delicatessens, canned meat: the French industrial production in 2001 Prevalence of Salmonellae on Beef Products at Butcheries and their Antibiotic Resistance Profiles Prevalence of salmonellae on beef products at butcheries and their antibiotic resistance profiles. Microbial hazards associated with meat processing in butcheries within Mangaung Metropolitan Municipal area Isolation of Shiga toxigenic Escherichia coli from butcheries in Taquaritinga city, State of S?o Paulo, Brazil Low gamma irradiation of raw meat. II. Bacteriological effects on samples from butcheries Microbial Quality Assessment and Predominant Microorganism of Biltong Produced in Butcheries in Gaborone, Botswana Presence of extraintestinal pathogenic Escherichia coli in butcheries in Taquaritinga, SP, Brazil Escherichia coli patogênica extra... INTERPLAY BETWEEN FOOD SAFETY CLIMATE, FOOD SAFETY MANAGEMENT SYSTEM AND MICROBIOLOGICAL OUTPUT IN FARM BUTCHERIES AND AFFILIATED BU...
