Scientific Publication 2015 rev

Scientific Publications (1980-present)
1.
Algers, B., G. Bertoni, D. Broom, J. Hartung, L. Lidfors, J. Metz, L. Munksgaard,
T. Nunes-Pina, P. Oltenacu, J. Rehage, J. Rushen, F.J.M. Smulders, E.
Stassen, G. Stillwell, S. Waiblinger and J. Webster (2009). Scientific report of
EFSA prepared by the Animal Health and Animal Welfare Unit on the effects of
farming systems on dairy cow welfare and disease. European Food Safety
Authority. Annex to EFSA Journal 1143, 1-284.
2.
Algers, B., D.M. Broom, E. Canali Caniattti, J. Hartung, F.J.M. Smulders, C.G.
van Reenen and I. Vessier (2006). The risks of poor welfare in intensive calf
farming systems. Annex to the EFSA Journal 366, 1-36.
3.
Antunovic, B., S. Barlow, A. Chesson, A. Flynn, A. Hardy, K.-D. Jany, M.-J.
Jeger, A. Knaap, H. Kuiper, J.-C. Larsen, D. Lovell, B. Nørrung, J. Schlatter, V.
Silano, F.J.M. Smulders and P. Vannier (2011). Guidance on the risk
assessment of the application of nanoscience and nanotechnologies in the food
and feed chain. EFSA Journal 9(5), 2140 [36 pp.]
4.
Antunovic, B., S. Barlow, A. Chesson, A. Flynn, A. Hardy, M. Jeger, A. Knaap,
H. Kuiper, D. Lovell, A. Mortensen, B. Nørrung, I. Pratt, J. Schlatter, V. Silano,
F.J.M. Smulders and P. Vannier (2012a). Compendium on botanicals reported
to contain naturally occuring substances of possible concern for human health
when used in food and food supplements. EFSA Journal 10(5),2663-2663.
5.
Antunovic, B., S. Barlow, A. Chesson, A. Flynn, A. Hardy, M. Jeger, A. Knaap,
H. Kuiper, D. Lovell, A. Mortensen, B. Nørrung, I. Pratt, J. Schlatter, V. Silano,
F.J.M. Smulders and P. Vannier (2012b). Scientific Opinion on Exploring
options for providing preliminary advice about possible human health risks
based on the concept of Threshold of Toxicological Concern (TTC). EFSA
Journal 10(7), 2750-2750.
6.
Antunovic, B., S. Barlow, A. Chesson, A. Flynn, A. Hardy, M. Jeger, A. Knaap,
H. Kuiper, D. Lovell, A. Mortensen, B. Nørrung, I. Pratt, J. Schlatter, V. Silano,
F.J.M. Smulders and P. Vannier (2012c). Scientific Opinion on Risk
Assessment Terminology. EFSA Journal 10(5), 2664-2664.
7.
Antunovic, B., S. Barlow, A. Chesson, A. Flynn, A. Hardy, M. Jeger, A. Knaap,
H. Kuiper, D. Lovell, A. Mortensen, B. Nørrung, I. Pratt, J. Schlatter, V. Silano,
F.J.M. Smulders and P. Vannier (2012d). Update on the state-of-play of Animal
Health and Welfare and Environmental Impact of Animals derived from SCNT
Cloning and their Offspring, and Food Safety of Products Obtained from those
Animals. EFSA Journal 10(7), 2794-2794.
8.
Antunovic, B., S. Barlow, A. Chesson, A. Flynn, A. Hardy, M. Jeger, A. Knaap,
H. Kuiper, J.-C. Larsen, D. Lovell, B. Nørrung, I. Pratt, I. Rietjens, J. Schlatter,
V. Silano, F.J.M. Smulders and P. Vannier (2011). Scientific opinion on
genotoxicity testing strategies applicable to food and feed safety assessment.
EFSA Journal 9(9), 2379-2903.
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9.
Antunovic, B., S. Barlow, A. Chesson, A. Flynn, A. Hardy, M. Jeger, A. Knaap,
H. Kuiper, D. Lovell, B. Nørrung, I. Pratt, I. Rietjens, J. Schlatter, V. Silano,
F.J.M. Smulders and P. Vannier (2011a). Scientific opinion: Guidance on
conducting repeated-dose 90-day oral toxicity study in rodents on whole
food/feed. EFSA Journal (9-12), 2438 21-2438.
10. Antunovic, B., S. Barlow, A. Chesson, A. Flynn, A. Hardy, M. Jeger, A. Knaap,
H. Kuiper, D. Lovell, B. Nørrung, I. Pratt, I. Rietjens, J. Schlatter, V. Silano,
F.J.M. Smulders and P. Vannier (2011b). Scientific opinion: Statistical
Significance and Biological Relevance. EFSA Journal 9(9), 2372-2372.
11. Antunovic, B., S. Barlow, A. Chesson, A. Flynn, A. Hardy, M. Jeger, A. Knaap,
H. Kuiper, D. Lovell, B. Nørrung, I. Pratt, I. Rietjens, J. Schlatter, V. Silano,
F.J.M. Smulders and P. Vannier (2012). Statement on the applicability of the
Margin of Exposure approach for the safety assesment of impurities which are
both genotoxic and carcinogenic in substances added to food/feed. EFSA
Journal 10(3), 2578 [5 pp.]
12. Antunovic, B., S. Barlow, A. Chesson, A. Flynn, A. Hardy, M. Jeger, A. Knaap,
D. Lovell, B. Nørrung, I. Pratt, I. Rietjens, J. Schlatter, V. Silano, F.J.M.
Smulders and P. Vannier (2012). Guidance on selected default values to be
used by the EFSA Scientific Committee, Scientific Panels and Units in the
absence of actual measured data. EFSA Journal 10(3), 2579.
13. Awaiwanont, N., F.J.M. Smulders and P. Paulsen (2013). Microbiological
quality of typical foods served in Thai restaurants in Vienna, Austria. Journal of
Food Safety and Food Quality 64(3),78-83.
14. Awaiwanont, N., F.J.M. Smulders and P. Paulsen (2014). Physico-chemical
characteristics of traditional austrian cooked-cured meat products and their
significance for multiplication of Listeria monocytogenes. Folia Veterinaria (58,
Suppl. II), 30-32.
15. Awaiwanont, N., F.J.M. Smulders and P. Paulsen (2015). Growth potential of
Listeria monocytogenes in traditional Austrian cooked-cured meat products.
Food Control 50, 150-156.
16. Aydin, A., P. Paulsen and F.J.M. Smulders (2009). The physico-chemical and
microbiological properties of wheat flour in Thrace. Turk J. Agric. 33(5),445-454.
17. Barlow, S., A. Chesson, J.D. Collins, A. Flynn, C.L. Galli, A. Hardy, K.-D. Jany,
M. Jeger, A. Knaap, H. Kuiper, J.-C. Larsen, D. Lovell, J. Schlatter, V. Silano,
F.J.M. Smulders and P. Vannier (2010a). Guidance on human health riskbenefit assessment of foods. EFSA Journal 8(7), 1673-1673.
18. Barlow, S., A. Chesson, J.D. Collins, A. Flynn, C.L. Galli, A. Hardy, K.-D. Jany,
M. Jeger, A. Knaap, H. Kuiper, J.-C. Larsen, D. Lovell, J. Schlatter, V. Silano,
F.J.M. Smulders and P. Vannier (2010b). Scientific Report of the Endocrine
Active Substances Task Force. EFSA Journal 8(11),1932-2903.
19. Barnier, V.M.H., E. Wiklund, A. van Dijk, F.J.M. Smulders and G. Malmfors
(1999). Proteolytic enzyme and inhibitor levels in reindeer (Rangifer tarandus
tarandus L) vs. bovine longissimus muscle, as they relate to ageing rate and
response. Rangifer 19, 13-18.
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20. Den Hertog-Meischke, M.J.A., R.E. Klont, F.J.M. Smulders and J.G. van
Logtestijn (1997). Variation in post-mortem rate of glycolysis does not
necessarily affect drip loss of non-stimulated veal. Meat Sci. 47, 323-329.
21. Den Hertog-Meischke, M.J.A., H.L.J.M. van Laack and F.J.M. Smulders
(1997). The water-holding capacity of fresh meat. Vet. Quart. 19, 175-181.
22. Den Hertog-Meischke, M.J.A., F.J.M. Smulders, J.H. Houben and G.
Eikelenboom (1997). The effect of dietary vitamine E supplementation on drip
loss of bovine longissimus lumborum, psoas major and semitendinosus
muscles. Meat Sci. 45, 153-160.
23. Den Hertog-Meischke, M.J.A., F.J.M. Smulders, J.G. van Logtestijn and F. van
Knapen (1997). The effect of electrical stimulation on the water-holding capacity
and protein denaturation of two bovine muscles. J. Anim. Sci. 75,118-124.
24. Den Hertog-Meischke, M.J.A., F.J.M. Smulders and J.G. van Logtestijn (1998).
The effect of storage temperature on drip loss from fresh beef. J. Sci. Food
Agric. 78, 522-526.
25. Den Hertog-Meischke, M.J.A., M. Vada-Kovàcs and F.J.M. Smulders (1997).
The effect of simulated transport of fresh meats on their water holding capacity
as assessed with various methods. Meat Sci. 46, 1-8.
26. Duong, V.N., P. Paulsen, W. Suriyasathaporn, F.J.M. Smulders, M.N. Kyule,
M.P. Baumann, K.H. Zessin and H.N. Pham (2006). Preliminary analysis of
tetracycline residues in marketed pork in Hanoi, Vietnam. Ann. NY Acad.
Science 1081(8), 354-542.
27. Eikelenboom, G., V.M.H. Barnier, A.H. Hoving-Bolink, F.J.M. Smulders and J.
Culioli (1998). Effect of pelvic suspension and cooking temperature on meat
tenderness as assessed with shear and compression tests. Meat Sci. 49(1), 8999.
28. Eikelenboom, G. and F.J.M. Smulders (1986). The effect of electrical
stimulation on veal quality. Meat Sci. 16, 103-112.
29. Eikelenboom, G., F.J.M. Smulders and H. Rudérus (1985). The effect of high
and low voltage electrical stimulation on beef quality. Meat Sci. 13, 247-254.
30. El-Ghareeb, W.R., F.J.M. Smulders, A.M.A. Morshdy, R. Winkelmayer and P.
Paulsen (2009). Microbiological condition and shelf life of meat from hunted
game birds. Eur. J. Wildl. Res. 55(4), 317-323.
31. Farghaly, R., P. Paulsen und F.J.M. Smulders (2001a). Zum Nachweis von
Salmonellen in Fleisch und Fleischwaren. Erfahrungen mit dem DIASALMNährboden im Vergleich mit dem MSRV- Medium. Fleischwirtschaft 81, 69-71.
32. Farghaly, R., P. Paulsen und F.J.M. Smulders (2001b). On the efficacy of a
biofilm-dissolving agent (Sprycult TM) to improve recovery of bacteria from
surfaces
of
meat
processing
equipment
(short
communication).
Ernährung/Nutrition 25, 400-402.
33. Fettinger, V., F.J.M. Smulders, P. Lazar, I. Omurtag and P. Paulsen (2010).
Lesions in thighs from hunted Brown Hares (Lepus europaeus) and microflora
under vacuum-packaging storage. Eur. J. Wildl. Res. 56(6), 943-947.
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34. Fettinger, V., F.J.M. Smulders, R. Winkelmayer and P. Paulsen (2010).
Mikrobiologische Eigenkontrollen bei der Wildfleisch-Direktvermarktung in
Niederösterreich. Rundschau für Fleischhygiene und Lebensmittelüberwachung
62(4), 118-120.
35. Flekna, G., W. Schneeweiss, F.J.M. Smulders, M. Wagner and I. Hein (2007).
Real-time PCR method with statistical analysis to compare the potential of DNA
isolation methods to remove PCR inhibitors from samples for diagnostic PCR.
Molecular and Cellular Probes 21(4), 282-287.
36. Flekna, G., P. Stefanic, M. Wagner, F.J.M. Smulders, S. Smole Mozina and I.
Hein (2007). Insufficient differentiation of live and dead Campylobacter jejuni
and Listeria monocytogenes cells by ethidium monoazide (EMA) compromises
EMA/real-time PCR. Research in Microbiology 158(5), 405-412.
37. Formato, G. and F.J.M. Smulders (2011). Risk management in primary
apicultural production. Part 1: bee health and disease prevention and
associated best practices. Vet Q. 31(1), 29-47.
38. Formato, G., R. Zilli, R. Condoleo, S. Marozzi, I. Davis and F.J.M. Smulders
(2011). Risk management in primary apicultural production. Part 2: a Hazard
Analysis Critical Control Point approach to assuring the safety of unprocessed
honey. Vet Q. 31(2), 87-97.
39. Geesink, G.H., H.L.J.M van Laack, V.M.H. Barnier and F.J.M. Smulders
(1994). Does electrical stimulation affect the speed of ageing or the ageing
response? Sci. Alim. 14, 409-422.
40. Geesink, G.H., A. Ouali, F.J.M. Smulders, A. Talmant, C. Tassy, F. Guignot
and H.L.J.M. van Laack (1992). The role of ultimate pH on proteolysis and
calpain/calpastatin activity in bovine muscle. Biochemie 74, 283-289.
41. Geesink, G.H., F.J.M. Smulders and H.L.J.M. van Laack (1994). The effects of
CaCl2, NaCl and ZnCl2 treatment on the quality of beef. Sci. Alim. 14, 485-502.
42. Geesink, G.H., F.J.M. Smulders, H.L.J.M. van Laack, H.L.J.M. van der Kolk,
Th. Wensing and H.J. Breukink (1993). Effect on meat quality of the use of
clenbuterol in veal calves. J. Anim. Sci. 71, 247-254.
43. Gonzales, F., P. Paulsen, F.J.M. Smulders, O. Skewes, E., Polster- Heindl, R.
und H.E. König (2003).Exotisches für die Fleischtheke. Fachgerechte
Zerlegung handelsüblicher Teilstücke von Guanakofleisch. Fleischwirtschaft 83,
32-37.
44. Gonzales, F., F.J.M. Smulders, P. Paulsen, O. Skewes, R. und H.E. König
(2003). Guanakofleisch, ein hochwertiges und dietätisches Nahrungsmittel.
Lamas. ISSN B 129347, 14-16.
45. Gonzalez, F., F.J.M. Smulders, P. Paulsen, O. Skewes, R. und H.E. König
(2004). Anatomical investigations on meat cuts of guanacos (Lama guanicoe,
Müller, 1776) and chemical composition of selected muscles. Veterinary
Medicine Austria / Wiener Tierärztliche Monatsschrift 91(3), 77-84.
46. Hellström, S., S. Mayrhofer, B. Rippel-Rachle, F.J.M. Smulders and H.
Korkeala (2007). Prevalence and genetic diversity of Listeria monocytogenes in
foods markted in Vienna, Austria = Verbreitung und genetische Verschiedenheit
von Listeria monocytogenes in Lebenmitteln, die in Wien (Österreich)
vermarktet werden. Archiv für Lebensmittelhygiene 58, 116-120.
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47. Hilbert, F., S. Mayrhofer and F.J.M. Smulders (2002). Rapid urease screening
of Yersinia on CIN agar plates. Int. J. Food. Microbiol. 84, 111-115.
48. Hilbert, F., P. Paulsen, B. Rippel-Rachlé und F.J.M. Smulders (2001). Die
Bedeutung antibiotikaresistenter Keime im Lebensmittel tierischer Herkunft.
Wien. Tierärztl. Mschr. 88, 97-105.
49. Hilbert, F. und F.J.M. Smulders (2000). Kälte ist kein vollständiger Schutz.
Fleischwirtschaft 80, 26-28.
50. Hilbert, F., F.J.M. Smulders, R. Chopra-Dewasthaly and P. Paulsen (2012).
Salmonella in the wildlife-human interface. Food Res. Int. 45(2), 603-608.
51. Hofbauer, P., F. Gonzalez Schnake, O. Skewes Ramm, A.J. Lobos Lopez,
F.J.M. Smulders, F. Bauer, R. Macher, H.E. König and P. Paulsen (2005).
Studies on muscular topography and meat properties of beavers (Castor
canadensis) caught in Tierra del Fuego, Chile. Veterinary Medicine Austria /
Wiener Tierärztliche Monatsschrift 92, 157-164.
52. Hofbauer, P., F.J.M. Smulders, M. Vodnansky, P. Paulsen and W.R. ElGhareeb (2010). A note on meat quality traits of pheasants (Phasianus
colchicus). Eur. J. Wildl. Res. 56(5), 809-813.
53. Humphrey, T., P. Paulsen, A. Pfeifer and F.J.M. Smulders (2012).
Campylobacter as the main zoonotic pathogen in poultry and strategies for its
control. Wiener Tierärztliche Monatsschrift 99(11-12),330-336.
54. Kainz, R., P. Kranner, W. Luf, F.J.M. Smulders und P.-V. Stangl (2006).
Lebensmittelrecht
und
-kontrolle
im
Umbruch.
Teil
C:
Das
Lebensmittelsicherheits- und Verbraucherschutzgesetz – ein Überblick über die
wesentlichen Änderungen. Wiener Tierärztliche Monatsschrift 93, 244-252.
55. Kainz, R., F.J.M. Smulders, W. Luf und M.J.B.M Weijtens (2004).
Lebensmittelrecht und - Kontrolle im Umbruch; Teil A: rechtliche Grundlagen.
Wiener Tierärztliche Monatsschrift 91, 13-24.
56. Kauffman, R.G., R.E. Habel, F.J.M. Smulders, W. Hartman and P.L. Bergström
(1990). Recommended terminology for the muscle commonly designated
“longissimus dorsi”. Meat Sci. 28, 239-265.
57. Kauffman, R.G., E. Lambooy, F.J.M. Smulders, G.S.M. Merkus and G.
Eikelenboom (1987). Infusing pre-rigor musculature. J. Anim. Sci. Suppl. I, 282.
58. Kauffman, R.G., W. Sybesma, F.J.M. Smulders, G. Eikelenboom, B. Engel,
H.L.J.M. van Laack, A.H. Hoving-Bolink, P. Sterrenburg, E.V. Nordheim, P.
Walstra and P.G. van der Wal (1993). The effectiveness of examining early post
mortem musculature to predict ultimate pork quality. Meat Sci. 34, 283-300.
59. Klink, E.G.M. van, and F.J.M. Smulders (1989). Sanitation by ultrasonic
cavitation of steel mesh gloves used in the meat industry. J. Food Prot. 52, 660664.
60. Klink, E.G.M. van, and F.J.M. Smulders (1990). A comparison of different
enrichment media for the isolation of Salmonella dublin from livers, kidneys and
muscles of Salmonella-positive veal calves. Int. J. Food Microbiol. 10, 177-182.
61. Klont, R.E., V.M.H. Barnier, A. van Dijk, F.J.M. Smulders, A.H. Hoving-Bolink,
B.Hulsegge and G. Eikelenboom (2000). Effects of rate of pH fall, time of
deboning aging period, and their interaction on veal quality characteristics. J.
Anim. Sci. 78, 1845-1851.
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62. Klont, R.E., V.M.H. Barnier, F.J.M. Smulders, A. van Dijk, A.H. Hoving-Bolink
and G. Eikelenboom (1999). Post-mortem variation in pH, temperature and
colour profiles of veal carcasses in relation to breed, blood haemoglobin content
and carcass characteristics. Meat Sci. 53, 195-202.
63. Koolmees, P.A., F. Korteknie and F.J.M. Smulders (1986). Accuracy and utility
of sarcomere length assessment by laser diffraction. Food Microstructure 5, 7176.
64. Laack, H.L.J.M. van, G. Eikelenboom and F.J.M. Smulders (1989). Colour
stability of hot and cold boned longissimus and psoas major muscle. J. Food
Prot. 52, 894-897.
65. Laack, H.L.J.M. van, J.L. Johnson, C.J.N.M van der Palen, F.J.M. Smulders
and J.M.A. Snijders (1993). Survival of pathogenic bacteria on pork loins as
influenced by hot processing and packaging. J. Food Prot. 56, 847-851.
66. Laack, H.L.J.M. van, R.G. Kauffman, W. Sybesma, F.J.M. Smulders, G.
Eikelenboom and J.C. Pinheiro (1994). Is colour brightness (L-value) a reliable
indicator of water holding capacity in porcine muscle? Meat Sci. 193-201.
67. Laack, H.L.J.M. van, and F.J.M. Smulders (1989a). The effect of electrical
stimulation, time of boning and high temperature conditioning on sensory quality
traits of porcine longissimus muscle. Meat Sci. 25, 113-121.
68. Laack, H.L.J.M. van, and F.J.M. Smulders (1989b). Quality of 'semi-hot' and
cold boned, vacuum-packaged fresh pork as affected by delayed or immediate
chilling. J. Food Prot. 52, 650-654.
69. Laack, H.L.J.M. van, and F.J.M. Smulders (1990a). Colour stability of bovine
longissimus and psoas major muscle as affected by electrical stimulation and
hot boning. Meat Sci. 28, 211-221.
70. Laack, H.L.J.M. van, and F.J.M. Smulders (1990b). Physical, chemical
properties and cooking yield of hamburgers prepared from accelerated
processed beef. J. Food Sci. 55, 1268-1269, 1307.
71. Laack, H.L.J.M. van, and F.J.M. Smulders (1991a). The combined effects of
skinning and hot boning on meat quality. Fleischwirtschaft 71, 303-306.
72. Laack, H.L.J.M. van, and F.J.M. Smulders (1991b). The microbiological
condition of restructured steaks prepared from pre- and postrigor beef. J. Food
Prot. 54, 357-360.
73. Laack, H.L.J.M. van, and F.J.M. Smulders (1992a). Does hot boning reduce
the prevalence of PSE pork? Fleischwirtschaft 72, 126-130, 157-159.
74. Laack, H.L.J.M. van, and F.J.M. Smulders (1992b). On the assessment of
water-holding capacity of hot vs. cold boned pork. Meat Sci. 32, 139-147.
75. Laack, H.L.J.M. van, F.J.M. Smulders and P.S. van Roon (1989). Functional
properties of pre-rigor pork: hot vs. cold processing of cooked shoulders and
hams. J. Food Sci. 54, 307-310.
76. Loncaric, D., P. Paulsen, A. Tichy, F.J.M. Smulders and M. Upmann (2009).
The microbiological effects of poor slaughter and processing hygiene in mutton
production as determined by various marker organisms. Wien. Tierärztl.
Monatsschrift 96(5-6), 135-144.
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77. Mayrhofer, S., P. Paulsen, F.J.M. Smulders and F. Hilbert (2004). Antimicrobial
resistance profile of five major foodborne pathogens isolated from beef, pork
and poultry. Int. J. Food Microbiology 97, 23-29.
78. Mayrhofer, S., P. Paulsen, F.J.M. Smulders and F. Hilbert (2006). Antimicrobial
Resistance in Commensal Escherichia coli Isolated from Muscle Foods as
Related to the Veterinary Use of Antimicrobial Agents in Food-Producing
Animals in Austria. Microbial Drug Resistance 12(4), 278-283.
79. Moloney, A.P., M.G. Keane, M.T. Mooney, K. Rezek, F.J.M. Smulders and D.J.
Troy (2008). Energy supply patterns for finishing steers: Feed conversion
efficiency, components of bodyweight gain and meat quality. Meat Science
79(1), 86-97.
80. Mossel, D.A.A., J.M.A. Snijders and F.J.M. Smulders (1986). Microbiology of
meat and meat products. Tehnologija Mesa 27, 164-172.
81. Nauman, K., P. Paulsen, I. Ali, J. Nasir and F.J.M. Smulders (2013).
Prevalence of Cysticercus bovis in Cattle and Buffalo in Punjab and Sindh
Provinces, Pakistan. Journal of Food Safety and Food Quality 64(5),141-145.
82. Nauman, K., P. Paulsen, S. Vali and F.J.M. Smulders (2014). Contents of
biogenic amines, Total Aerobic Counts, and prevalence of nematode larvae and
Listeria monocytogenes in fish and fish products sold at retail in Vienna. Journal
of Food Safety and Food Quality 65(5),116-120.
83. Noordhuizen, J., H. Surborg and F.J.M. Smulders (2013). On the efficacy of
current biosecurity measures at EU borders to prevent the transfer of zoonotic
and livestock diseases by travellers. Vet Q. 33(3), 161-171.
84. Omurtag, I., F. Aydin, P. Paulsen, F. Hilbert and F.J.M. Smulders (2011).
Simple media and conditions for inter-laboratory transport of Campylobacter
jejuni isolates. Vet Q. 31(2), 73-75.
85. Omurtag, I., P. Paulsen, F. Hilbert and F.J.M. Smulders (2012). Microbiological
condition of chicken doner kebab sold in Vienna, Austria. Journal of Food
Safety and Food Quality 63(5),142-146.
86. Omurtag, I., P. Paulsen, F. Hilbert and F.J.M. Smulders (2013a).
Demographic/socio-economic factors and dietary habits determining consumer
exposure to foodborne bacterial hazards in Turkey through the consumption of
meat. Food Secur 5(1), 103-115.
87. Omurtag, I., P. Paulsen, F. Hilbert and F.J.M. Smulders (2013b). The risk of
transfer of foodborne bacterial hazards in Turkey through the consumption of
meat; risk ranking of muscle foods with the potential to transfer Campylobacter
spp. Food Secur 5(1), 117-127.
88. Paulsen, P., F. Bauer, R. Winkelmayer, F.J.M. Smulders und P. Hofbauer
(2005). Zu Qualitätsparametern von vakuumverpacktem Rehfleisch: gewonnen
durch Zerlegung 12 bzw. 24 Std. nach dem Erlegen. Fleischwirtschaft 85(11),
114-117.
89. Paulsen, P., C. Borgetti, E. Schopf and F.J.M. Smulders (2008). Enumeration
of Enterobacteriaceae in various foods with a new automated most-probablenumber method compared with petrifilm and international organization for
standarization procedures. Journal of Food Protection 71(2), 376-379.
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90. Paulsen, P., J. Ehebruster, I. Irschik, E. Lucker, K. Riehn, R. Winkelmayer and
F.J.M. Smulders (2012). Findings of Alaria alata mesocercariae in wild boars
(Sus scrofa) in eastern Austria. Eur. J. Wildlife Res. 58(6), 991-995.
91. Paulsen, P., U. Hagen, P. Hofbauer, D. Mate und F.J.M. Smulders (2003). Zur
Bestimmung der Gesamtkeimzahl und der Enterobacteriaceenzahl an Rinderund Schweineschlachtkörperoberflächen mittels Simplate™ Nährmedien.
Ernährung/Nutrition 27, 101-104.
92. Paulsen, P., U. Hagen, F.J.M. Smulders und H.E. König (2001). Zur
Bolzenschußbetäubung bei Schlachtrindern und -schweinen: anatomische
Überlegungen. Wien. Tierärztl. Mschr. 88, 210-218.
93. Paulsen, P., U. Hagen, F.J.M. Smulders und H.E. König (2003).
Bolzenschussbetäubung bei Rindern; Kurze Übersicht zu technischen,
anatomischen und hygienischen Aspekten. Fleischwirtschaft 83, 80-86.
94. Paulsen, P., U. Hagen, F.J.M. Smulders and H.E. König (2004). Captive bolt
stunning of cattle. Correct placement of stunners, possible failures in stunning
and their anatomical implications. Fleischwirtschaft International 1, 14-18.
95. Paulsen, P., J. Hiesberger, S. Giefing und F.J.M. Smulders (2006). Modified
amtmosphere storage under sub-atmospheric pressure and beef quality: I.
Microbiological effects. Journal of Animal Science 84(9), 2448-2455.
96. Paulsen, P., F. Hilbert and F.J.M. Smulders (2002). Behaviour of pathogens
isolated from muscle foods under selected food processing conditions. Wien.
Tierärztl. Mschr. 89, 152-156.
97. Paulsen, P., Hilbert, F. and Smulders, F.J.M. (2009a). A model to establish a
“Performance Objective” (PO) for Campylobacter spp. in broiler carcasses at
retail. Arch. Lebensmittelhyg. 60(2), 61-65.
98. Paulsen, P., Hilbert, F. and Smulders, F.J.M. (2009b). Planziele festlegen Berechnungsmodell für die Campylobacter-Keimzahl in Hühnerfleisch.
Rundschau für Fleischhygiene und Lebensmittelüberwachung 61(7), 297-299.
99. Paulsen, P., F. Hilbert, R. Winkelmayer, S. Mayrhofer, P. Hofbauer und F.J.M.
Smulders (2003). Zur tierärztlichen Fleischuntersuchung von Wild dargestellt
an der Untersuchung von Rehen in Wildfleischbearbeitungsbetrieben. Arch.
Lebensmittelhyg. 54(5/6), 137-140.
100. Paulsen, P., P. Kanzler, S. Mayrhofer, F. Hilbert, S. Baumgartner and F.J.M.
Smulders (2005a). Comparison of three methods for the recovery of
Campylobacter sp. from frozen and chilled meat - Short communication. Int. J.
Food Microbiology 103, 229-233.
101. Paulsen, P., P. Kanzler, S. Mayrhofer, F. Hilbert, S. Baumgartner and F.J.M.
Smulders (2005b). Recovery of Campylobacter sp. from frozen and chilled
meat by enrichment with Bolton broth and a dry microaerophilic gas generator
(BioMerieux microaer) in modified Stomacher filter bags - Short communication.
Int. J. Food Microbiology 103, 229-233.
102. Paulsen, P., J. Nagy, P. Popelka, V. Ledecky, S. Marcinacák, M. Pipová,
Smulders F.J.M., P. Hofbauer, P. Lazar and Z. Dicakova (2008). Influence of
storage conditions and shotshell wounding on the hygienic condition of hunted,
uneviscerated pheasant (Phasianus colchicus). Poultry Science 87(1), 191-195.
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103. Paulsen, P., E. Schopf and F.J.M. Smulders (2006). Enumeration of Total
Aerobic Bacteria and Escherichia coli in Minced Meat and on Carcass Surface
Samples with an Automated Most-Probable-Number Method Compared with
Colony Count Protocols. Journal of Food Protection 69(10), 2500-2503.
104. Paulsen, P., F.J.M. Smulders and F. Hilbert (2012). Salmonella in meat from
hunted game: A Central European perspective. Food Res. Int. 45(2), 609-616.
105. Paulsen, P., F.J.M. Smulders, A. Tichy, A. Aydin and C. Höck (2011).
Application of Classification and Regression Tree (CART) analysis on the
microflora of minced meat for classification according to Reg. (EC) 2073/2005.
Meat Sci. 88(3), 531-534.
106. Paulsen, P., R. Winkelmayer, M. Gneist, C. Riedl, A. Gansterer, C. Gabler und
F.J.M. Smulders (2002). Die Etablierung eines Ringversuches zum
Trichinennachweis in Österreich: 1. Mitteilung: Vorstudie, betreffend die
Untersuchung von Wildschweinfleisch mittels Kompressoriumsmethode durch
besonders geschulte Jäger in Niederösterreich. Wien. Tierärztl. Mschr. 90(4),
91-97.
107. Pfeifer, A., F.J.M. Smulders and P. Paulsen (2014). Shelf-life extension of
vacuum-packaged meat from pheasant (Phasianus colchicus) by lactic acid
treatment. Poultry Sci. 93(7), 1818-1824.
108. Pfeifer, A., F.J.M. Smulders and P. Paulsen (2014). Use of a lactic acid
releasing polyamide film as a part of a vacuum „active“ package.
Fleischwirtschaft 94(3), 97-100.
109. Romme, A.M.C.S., J.G. van Logtestijn, G. Eikelenboom and F.J.M. Smulders
(1980). Transportschade slachtvarkens in Nederland. Tijdschr. Diergeneeskd.
105, 796-797.
110. Shousha, A., N. Awaiwanont, D. Sofka, F.J.M. Smulders, P. Paulsen, M.P.
Szostak, T. Humphrey and F. Hilbert (2015). Bacteriophages Isolated from
Chicken Meat and the Horizontal Transfer of Antimicrobial Resistance Genes.
Appl. Environ. Microbiol. 81(14), 4600-4606.
111. Skewes, O., R. Morales, N. Mendoza, F.J.M. Smulders and P. Paulsen (2009).
Carcass and meat quality traits of wild boar (Sus scrofa s. L.) with 2n=36
karyotype compared to those of phenotypically similar crossbreeds (2n=37 and
2n=38) raised under the same farming conditions Fatty acid profile and
cholesterol. Meat Sci. 83(2), 195-200.
112. Smulders, F.J.M. (1984). Electrical Stimulation and the sensory quality of beef
and veal. PhD Thesis, Utrecht University, 196 pp.
113. Smulders, F.J.M. (1985). Control of the bacteriological condition of fresh veal hygiene improvement or decontamination? Antonie van Leeuwenhoek 51, 438.
114. Smulders, F.J.M. (1986). Sensory meat quality and its assessment. Vet. Quart.
8, 158-167. Also published in Tijdschr. Diergeneeskd. 112, 153-162.
115. Smulders, F.J.M. (1987). Does electrical stimulation during exsanguination
promote the incidence of blood splash? J. Anim. Sci. 65, Suppl. I, 121-122.
116. Smulders, F.J.M. (Guest Ed.) (1998). Microbial decontamination of foods of
animal origin. (Special issue) Int. J. Food Microbiol., Vol. 44.
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117. Smulders, F.J.M., P. Barendsen, J.G. van Logtestijn, D.A.A. Mossel and G.M.
van de Marel (1986b). Lactic acid; considerations in favour of its acceptance as
a meat decontaminant. J. Food Technol. 21, 419-436.
118. Smulders, F.J.M., S. Buncic, K. Fehlhaber, R.J. Huey, H. Korkeala, M. Prieto
and I. Steinhauserova (2012). Toward harmonization of the European food
hygiene/veterinary public health curriculum. J. Vet. Med. Educ. 39(2), 169-179.
119. Smulders, F.J.M. and G. Eikelenboom (1985). Electrical stimulation of
carcasses - development of new, fully automated equipment. Fleischwirtschaft
65, 1356-1359. Also publ. in: Fleischwirtschaft Int. 2, 16-20. Spanish version in:
Fleischwirtschaft Español (1987) 1, 4-8.
120. Smulders, F.J.M. and G. Eikelenboom (1986a). Electrical stimulation of beef
carcasses at various times post mortem. Fleischwirtschaft 66, 59-61. German
version 101-103. Spanish version in: Fleischwirtschaft Español (1987) 2, 14-18.
121. Smulders, F.J.M. and G. Eikelenboom (1986b). The influence of continuous
versus intermittent current supply on the effectiveness of electrical stimulation.
Fleischwirtschaft 66, 344-345; German version 398-400.
122. Smulders, F.J.M. and G. Eikelenboom (1986c). Electrical stimulation, cooling
intensity and veal tenderness. Fleischwirtschaft 66, 883-885. Spanish version
in: Fleischwirtschaft Español (1988) 2, 18-23.
123. Smulders, F.J.M., G. Eikelenboom, E. Lambooy and J.G. van Logtestijn
(1989). Electrical stimulation during exsanguination: Effects on the prevalence
of blood splash and on sensory quality characteristics in veal. Meat Sci. 26, 8999.
124. Smulders, F.J.M., G. Eikelenboom and J.G. van Logtestijn (1986). The effect
of electrical stimulation on the quality of three bovine muscles. Meat Sci. 16, 91101.
125. Smulders, F.J.M., B. Gleisz, D. Sofka, A. Sacher, I. Omurtag, P. Paulsen and
F. Hilbert (2011). Microbial ecology on poultry carcasses along the production
line. Arch. Lebensmittelhyg. 62(5), 170-174.
126. Smulders, F.J.M. and G.G. Greer (1998). Integrating microbial
decontamination with organic acids in HACCP programmes for muscle foods;
prospects and controversies. Internat. J. Food Microbiol. 44, 149-169.
127. Smulders, F.J.M., J. Hiesberger, P. Hofbauer, B. Dögl and E. Dransfield
(2006). Modified atmosphere storage under sub-atmospheric pressure and beef
quality: II. Color, drip, cooking loss, sarcomere length, and tenderness. Journal
of Animal Science 84, 2456-2462.
128. Smulders, F.J.M., P. Hofbauer, E. Dransfield und R.G. Taylor (1998). Der
muskelbiologische Hintergrund der Zartheit des Fleisches. Wien. Tierärztl.
Mschr. 86, 99-108.
129. Smulders, F.J.M. and F. Korteknie (1985). Control of the bacteriological
condition of calf brain. II. The effects of lactic acid decontamination and frozen
storage on the keeping quality of calf brain. Int. J. Food Microbiol. 2, 293-299.
130. Smulders, F.J.M., F. Korteknie and C.H.J. Woolthuis (1985). Control of the
bacteriological condition of calf brain. I. Impact of improving hygiene. Int. J.
Food Microbiol. 2, 169-176.
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131. Smulders, F.J.M. and H.L.J.M. van Laack (1992a). On the quality of pork. I.
Microbiological concerns. Fleischwirtschaft 72, 888-891.
132. Smulders, F.J.M. and H.L.J.M. van Laack (1992b). On the quality of pork. II.
Sensory concerns. Fleischwirtschaft 72, 1129-1132.
133. Smulders, F.J.M. and H.L.J.M. van Laack (1992c). Meat quality, pre-slaughter
animal handling and fresh meat processing. Fleischwirtschaft 72, 1385-1389,
1411-1413.
134. Smulders, F.J.M., H.L.J.M. van Laack, G.H. Geesink, V.M.H. Barnier and
S.J.W. Hillebrand (1992). Influence des procédés de découpe accélerée sur les
qualités sensorielles, microbiologiques et technologiques des viandes de boeuf,
de veau, de porc et de dinde. Viandes et Produits Carnés 13, 112-120.
135. Smulders, F.J.M., B.B. Marsh, D.R. Swartz, R.L. Russell and M.E. Hoenecke
(1990). Beef tenderness and sarcomere length. Meat Sci. 28, 349-363.
136. Smulders, F.J.M. and P. Paulsen (1997). Reform der Fleischuntersuchung und
warum? Oder: vorgefasste Meinungen, Wissenschaft und die Leistungsfähigkeit
des gegenwärtigen Fleischuntersuchungssystems gegenüber zukünftigen
Systemen. Wien. Tierärztl. Mschr. 84, 280-287.
137. Smulders, F.J.M., P. Paulsen, S. Vali and S. Wanda (2013). Effectiveness of a
polyamide film releasing lactic acid on the growth of E. coli O157:H7,
Enterobacteriaceae and Total Aerobic Count on vacuum-packed beef. Meat
Sci. 95(2), 160-165.
138. Smulders, F.J.M. and M. Upmann (2000a). Verminderung der bakteriellen
Belastung auf frischem Fleisch. Fleischwirtschaft 80(10), 18-20.
139. Smulders, F.J.M. und M. Upmann (2000b). Verminderung der bakteriellen
Belastung auf frischem Fleisch. 3. Weitere Möglichkeiten zur Beeinflussung der
Fleischflora. Fleischwirtschaft 80(11), 27-29.
140. Smulders, F.J.M. and M. Upmann (2000c). Reduction of the contamination on
fresh meat. Microbial control at the farm and during transport (Pre-harvest
factors). Fleischwirtschaft International 4, 29-32.
141. Smulders, F.J.M. and M. Upmann (2001a). Reduction of the contamination on
fresh meat. Microbial control at slaughter and processing (Post-harvest factors).
Fleischwirtschaft International 4, 33-34.
142. Smulders, F.J.M. and M. Upmann (2001b). Reduction of the contamination on
fresh meat. ´Third line´ intervention strategies: The decontamination issue.
Fleischwirtschaft International 4, 57-59.
143. Smulders, F.J.M., I. Vagsholm, and H. Korkeala (2008). Food-borne zoonoses,
the EU zoonosis legislation and the prospects for food safety and consumer
protection during primary animal production. Wiener klinische Wochenschrift
120, 587-598.
144. Smulders, F.J.M. and I.J.R. Visser (1987). The influence of diet on musclequality characteristics of veal. J. Anim. Sci. 65, Suppl. I, 284-285.
145. Smulders, F.J.M., G. Wellm, J. Hiesberger, A. Bauer and P. Paulsen (2012).
The potential of the combined application of hot water sprays and steam
condensation at subatmospheric pressure for decontaminating inoculated pig
skin and muscle surfaces. Food Control 24(1-2), 154-159.
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146. Smulders, F.J.M., G. Wellm, J. Hiesberger, I. Rohrbacher, A. Bauer and P.
Paulsen (2011). Microbiological and sensory effects of the combined application
of hot-cold organic acid sprays and steam condensation at subatmospheric
pressure for decontamination of inoculated pig tissue surfaces. J. Food Prot.
74(8), 1338-1344.
147. Smulders, F.J.M. and C.H.J. Woolthuis (1983). Influence of two levels of
hygiene on the microbiological condition of veal as a product of two
slaughtering/processing sequences. J. Food Prot. 46, 1032-1035.
148. Smulders, F.J.M. and C.H.J. Woolthuis (1985). The immediate and delayed
microbiological effects of lactic acid decontamination of calf carcasses; the
influence on conventionally boned vs hot boned and vacuum packaged cuts. J.
Food Prot. 48, 838-847.
149. Snijders, J.M.A., J.G. van Logtestijn, D.A.A. Mossel and F.J.M. Smulders
(1985). Lactic acid as a decontaminant in slaughter and processing procedures.
Vet. Quart. 7, 277-282. Also publ. in: Tijdschr. Diergeneeskd. 111 (1986), 2934.
150. Suppin, D., B. Rippel-Rachlé und F.J.M. Smulders (2007). Zum Hygienestatus
von Sushi aus Wiener Restaurants. Veterinary Medicine Vienna/Wiener
Tierärztliche Monatsschrift 94, 40-47.
151. Suppin, D., M. Safer, A. Dabbass and F.J.M. Smulders (2006). On the
prevalence of Listeria monocytogenes in cold smoked fish: an overview.
Veterinary Medicine Austria / Wiener Tierärztliche Monatsschrift 93, 145-149.
152. Suppin, D. und F.J.M. Smulders (2005). Zum Hygienestatus von frischen
Fischfilets auf Handelsebene. Wiener Tierärztliche Monatsschrift 92(11), 259264.
153. Suppin, D., R. Zahlbruckner, C. Krapfenbauer-Cermak, C. Hassan-Hauser and
F.J.M. Smulders (2005). Mercury, lead and cadmium content of fresh and
canned fish collected from Austrian retail operations. Ernährung/Nutrition 11,
456-460.
154. Taylor, R.G., R. Labas, F.J.M. Smulders and E. Wiklund (2002). Ultrastructural
changes during ageing in M. longissimus thoracis from moose and reindeer.
Meat Sci. 60, 321-326.
155. Upmann, M., P. Paulsen, S. James and F.J.M. Smulders (2000). The
microbiology of refrigerated meat. Fleischwirtschaft International 3, 38-45. Also
published in German, Fleischwirtschaft 80(8), 90-97.
156. Vagsholm, I. and F.J.M. Smulders (2012). Symptomless carriers and the
rationale for targeted risk management strategies. Wien. Tierärztl. Monat. 99
(11-12), 272-277.
157. Van Nhiem, D., P. Paulsen, W. Suriyasathaporn, F.J.M. Smulders, M.N. Kyule,
M.P.O. Baumann, K.H. Zessin and P. Hong Ngan (2006). Preliminary analysis
of Tetracycline Residues in Marketed Pork in Hanoi, Vietnam. Annals of the
New
York
Academy
of
Science
1081,
534-542.
http://dx.doi.org/10.1196/annals.1373.081
158. Villaneuva Valero, B., F. Bauer, F.J.M. Smulders, A. Arino, U. Hagen and P.
Paulsen (2005). Biogenic Amines and Polyamines and Total Aerobic Count
During Storage of Vacuum-Packaged Porcine Kidney, Liver and Spleen. Food
Science and Technology International 11(5), 337-344.
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159. Wal, P.G. van der, G. Mateman, A.W. de Vries, G.M.A. Vonder, F.J.M.
Smulders, G.H. Geesink and B. Engel (1993). `Scharrel`(free-range) pigs:
carcass composition, meat quality and taste-panel studies. Meat Sci. 34, 27-37.
160. Walter, S., R. Winkelmayer, F. Bauer, P. Hofbauer, F.J.M. Smulders und P.
Paulsen (2004). Zur substantiellen Zusammensetzung von Fleisch
mitteleuropäischer Wildtiere. Ernährung/ Nutrition 28, 110-117.
161. Wanda, S., P. Paulsen, M. Budai, S. Vali and F.J.M. Smulders (2013).
Incorporation of lactic acid as an antimicrobial agent in polyamide foodpackaging films. Archiv für Lebensmittelhygiene 64(1), 8-14.
162. Wanda, S, P. Paulsen and F.J.M. Smulders (2011). Verbesserte
Lebensmittelsicherheit durch antimikrobielle Verpackungen bei Rindfleisch?
Rundschau für Fleischhygiene und Lebensmittelüberwachung 63(5), 159-160.
163. Weijtens, M.J.B.M., F.J.M. Smulders, P.-V. Stangl, T. Sterneberg-van der
Maaten, R. Kainz and W. Luf (2005). Fundamental changes in food legislation
Part B: The new EU- food safety legislation - consequences for the veterinary
profession. Lebensmittelrecht und Kontrolle im Umbruch; Teil B: Konsequenzen
für den Tierärztestand. Wiener Tierärztliche Monatsschrift 92, 191-195.
164. Wiklund, E.M., V.M.H. Barnier, F.J.M. Smulders, K. Lundström and G.
Malmfors (1997). Proteolysis and tenderisation in reindeer (Rangifer tarandus
tarandus L) bull longissimus thoracis muscle of varying ultimate pH. Meat Sci.
46, 33-43.
165. Wilhelm, E., F. Hilbert, P. Paulsen, F.J.M. Smulders and W. Rossmanith,
(2007). Salmonella Diagnosis in Pig Production: Methodological Problems in
Monitoring the Prevalence in Pigs and Pork. Journal of Food Protection 70(5),
1246-1248.
166. Wilhelm, E., W. Rossmanith, C. Gabler, F. Hilbert und F.J.M. Smulders (2005).
Salmonella Überwachung der Schlachtschweine - ein kostengünstiges
Programm
in
Niederösterreich
mit
besonderer
Berücksichtigung
unterschiedlicher Bestandsgrößen. Fleischwirtschaft 85, 97-99.
167. Woolthuis, C.H.J., D.A.A. Mossel, J.G. van Logtestijn, J.M. de Kruijf and F.J.M.
Smulders (1984). Microbial decontamination of porcine liver with lactic acid and
hot water. J. Food Prot. 47, 220-226.
168. Woolthuis, C.H.J. and F.J.M. Smulders (1984). Microbial decontamination of
calf carcasses by lactic acid sprays. Journal of Food Protection 47, 832-837.
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