Prevalence of Campylobacter spp., Escherichia coli, and Salmonella Serovars in Retail Chicken, Turkey, Pork, and Beef from the Greater Washington, D.C., Area

By Cuiwei Zhao, B. Ge, Juan F De Villena, Robert Sudler, Emily Yeh, Shaohua Zhao, D. G. White, D. Wagner, J. Meng. Applied and Environmental Microbiology, 2001

718 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/c94aea2585aa56a08eb0eeec6fdf32754b243e79

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Citations in the corpus

• Risk factors for sporadic Campylobacter infection in the United States: A case-control study in FoodNet sites. (2004, background): “Recent microbiological studies of poultry purchased at retail establishments in the United States and in the United Kingdom have shown that 68%–83% of chickens were contaminated with Campylobacter species [26–28], but it is not known whether poultry supplied to restaurants is more likely to be conta”