Search Results - "Gormley, F.J."

Campylobacter genotypes from food animals, environmental sources and clinical disease in Scotland 2005/6 by Sheppard, Samuel K., Dallas, John F., MacRae, Marion, McCarthy, Noel D., Sproston, E.L., Gormley, F.J., Strachan, Norval J.C., Ogden, Iain D., Maiden, Martin C.J., Forbes, Ken J.

“…A nationwide multi-locus sequence typing (MLST) survey was implemented to analyze patterns of host association among Campylobacter jejuni and Campylobacter…”
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The microbiological safety of ready-to-eat specialty meats from markets and specialty food shops: A UK wide study with a focus on Salmonella and Listeria monocytogenes by Gormley, F.J., Little, C.L., Grant, K.A., de Pinna, E., McLauchlin, J.

“…From 2359 specialty meats (continental sausages, cured/fermented, dried meats) sampled from markets and specialty food shops, 98.9% of samples were of…”
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Campylobacter Immunity and Coinfection following a Large Outbreak in a Farming Community by Forbes, K.J, Gormley, F.J, Dallas, J.F, Labovitiadi, O, MacRae, M, Owen, R.J, Richardson, J, Strachan, N.J.C, Cowden, J.M, Ogden, I.D, McGuigan, C.C

“…An outbreak of campylobacteriosis affected approximately one-half of 165 people attending an annual farmers' dance in Montrose, Scotland, in November 2005…”
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Pooling raw shell eggs: Salmonella contamination and high risk practices in the United Kingdom food service sector by Gormley, F J, Little, C L, Murphy, N, de Pinna, E, McLauchlin, J

“…Salmonella contamination of pooled raw shelled egg mix (RSEM) used as an ingredient in lightly cooked or uncooked foods and high-risk kitchen hygiene practices…”
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