<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Ghafir,Y.</style></author><author><style face="normal" font="default" size="100%">Bernard China</style></author><author><style face="normal" font="default" size="100%">Korsak,N.</style></author><author><style face="normal" font="default" size="100%">Katelijne Dierick</style></author><author><style face="normal" font="default" size="100%">J-M Collard</style></author><author><style face="normal" font="default" size="100%">Godard,C.</style></author><author><style face="normal" font="default" size="100%">L. De Zutter</style></author><author><style face="normal" font="default" size="100%">Daube,G.</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Belgian surveillance plans to assess changes in Salmonella prevalence in meat at different production stages32</style></title><secondary-title><style face="normal" font="default" size="100%">J.Food Prot.</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">a</style></keyword><keyword><style  face="normal" font="default" size="100%">ALL</style></keyword><keyword><style  face="normal" font="default" size="100%">an</style></keyword><keyword><style  face="normal" font="default" size="100%">Analyses</style></keyword><keyword><style  face="normal" font="default" size="100%">analysis</style></keyword><keyword><style  face="normal" font="default" size="100%">Animals</style></keyword><keyword><style  face="normal" font="default" size="100%">article</style></keyword><keyword><style  face="normal" font="default" size="100%">AS</style></keyword><keyword><style  face="normal" font="default" size="100%">at</style></keyword><keyword><style  face="normal" font="default" size="100%">bat</style></keyword><keyword><style  face="normal" font="default" size="100%">Belgian</style></keyword><keyword><style  face="normal" font="default" size="100%">Belgium</style></keyword><keyword><style  face="normal" font="default" size="100%">Cattle</style></keyword><keyword><style  face="normal" font="default" size="100%">Change</style></keyword><keyword><style  face="normal" font="default" size="100%">Changes</style></keyword><keyword><style  face="normal" font="default" size="100%">Colony Count,Microbial</style></keyword><keyword><style  face="normal" font="default" size="100%">EVALUATION</style></keyword><keyword><style  face="normal" font="default" size="100%">Faculty</style></keyword><keyword><style  face="normal" font="default" size="100%">food</style></keyword><keyword><style  face="normal" font="default" size="100%">Food Chain</style></keyword><keyword><style  face="normal" font="default" size="100%">Food Contamination</style></keyword><keyword><style  face="normal" font="default" size="100%">Food Handling</style></keyword><keyword><style  face="normal" font="default" size="100%">Food Microbiology</style></keyword><keyword><style  face="normal" font="default" size="100%">Food-Processing Industry</style></keyword><keyword><style  face="normal" font="default" size="100%">im</style></keyword><keyword><style  face="normal" font="default" size="100%">IS</style></keyword><keyword><style  face="normal" font="default" size="100%">isolation &amp; purification</style></keyword><keyword><style  face="normal" font="default" size="100%">journal</style></keyword><keyword><style  face="normal" font="default" size="100%">Laboratories</style></keyword><keyword><style  face="normal" font="default" size="100%">Less</style></keyword><keyword><style  face="normal" font="default" size="100%">LEVEL</style></keyword><keyword><style  face="normal" font="default" size="100%">Meat</style></keyword><keyword><style  face="normal" font="default" size="100%">Meat Products</style></keyword><keyword><style  face="normal" font="default" size="100%">Medicine</style></keyword><keyword><style  face="normal" font="default" size="100%">method</style></keyword><keyword><style  face="normal" font="default" size="100%">methods</style></keyword><keyword><style  face="normal" font="default" size="100%">microbiology</style></keyword><keyword><style  face="normal" font="default" size="100%">Monitoring</style></keyword><keyword><style  face="normal" font="default" size="100%">national</style></keyword><keyword><style  face="normal" font="default" size="100%">Nationwide</style></keyword><keyword><style  face="normal" font="default" size="100%">observed</style></keyword><keyword><style  face="normal" font="default" size="100%">ON</style></keyword><keyword><style  face="normal" font="default" size="100%">period</style></keyword><keyword><style  face="normal" font="default" size="100%">Pork</style></keyword><keyword><style  face="normal" font="default" size="100%">Poultry</style></keyword><keyword><style  face="normal" font="default" size="100%">prevalence</style></keyword><keyword><style  face="normal" font="default" size="100%">prevention &amp; control</style></keyword><keyword><style  face="normal" font="default" size="100%">Print</style></keyword><keyword><style  face="normal" font="default" size="100%">PROCESSES</style></keyword><keyword><style  face="normal" font="default" size="100%">production</style></keyword><keyword><style  face="normal" font="default" size="100%">Reduction</style></keyword><keyword><style  face="normal" font="default" size="100%">Research</style></keyword><keyword><style  face="normal" font="default" size="100%">Research Support</style></keyword><keyword><style  face="normal" font="default" size="100%">SAFETY</style></keyword><keyword><style  face="normal" font="default" size="100%">Salmonella</style></keyword><keyword><style  face="normal" font="default" size="100%">Sample</style></keyword><keyword><style  face="normal" font="default" size="100%">Samples</style></keyword><keyword><style  face="normal" font="default" size="100%">sampling</style></keyword><keyword><style  face="normal" font="default" size="100%">SB - IM</style></keyword><keyword><style  face="normal" font="default" size="100%">Science</style></keyword><keyword><style  face="normal" font="default" size="100%">standards</style></keyword><keyword><style  face="normal" font="default" size="100%">study</style></keyword><keyword><style  face="normal" font="default" size="100%">Surveillance</style></keyword><keyword><style  face="normal" font="default" size="100%">Swine</style></keyword><keyword><style  face="normal" font="default" size="100%">Test</style></keyword><keyword><style  face="normal" font="default" size="100%">Type</style></keyword><keyword><style  face="normal" font="default" size="100%">Universities</style></keyword><keyword><style  face="normal" font="default" size="100%">university</style></keyword><keyword><style  face="normal" font="default" size="100%">veterinary</style></keyword><keyword><style  face="normal" font="default" size="100%">Veterinary Medicine</style></keyword><keyword><style  face="normal" font="default" size="100%">Zoonoses</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2005</style></year><pub-dates><date><style  face="normal" font="default" size="100%">0/11/2005</style></date></pub-dates></dates><number><style face="normal" font="default" size="100%">2277</style></number><volume><style face="normal" font="default" size="100%">68</style></volume><pages><style face="normal" font="default" size="100%">2269 - 2277</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">From 1997 to 1999, the prevalence of Salmonella was assessed at different stages through the pork, poultry, and beef meat production chains. Different dilutions of the initial sample suspension were analyzed to provide a semiquantitative evaluation of Salmonella contamination and to determine the most representative dilution necessary to detect a reduction in prevalence. An average of 300 samples for each type of meat were analyzed. According to Fisher's exact test, the dilution to be used to detect a reduction in prevalence was chosen based on an initial prevalence of 20 to 26%. Based on this introductory study, a new sampling plan representative of the nationwide Belgian meat production process was used from 2000 through to 2003. This study confirmed the consistently high rate and level of contamination of poultry meat: broiler and layer carcasses were the most contaminated samples followed by broiler fillets and poultry meat preparations. A constant and significant decrease in Salmonella prevalence was observed for pork carcasses, trimmings, and minced meat and for beef minced meat. Less than 3% of beef carcasses and trimming samples were positive for Salmonella. The Belgian plan, as utilized from 2000 to 2003, was suitable for monitoring of zoonoses because the sampling plan was representative of nationwide production processes, covered all periods of the year, and was executed by trained samplers and the analyses were carried out by recognized laboratories using an identical analytical method</style></abstract><issue><style face="normal" font="default" size="100%">11</style></issue><custom1><style face="normal" font="default" size="100%">32</style></custom1><section><style face="normal" font="default" size="100%">2269</style></section></record></records></xml>