Prevalence and characteristics of foodborne pathogens from slaughtered pig carcasses in Korea

The introduction of bacteria into slaughterhouses can lead to microbial contamination in carcasses during slaughter, and the initial level of bacteria in carcasses is important because it directly affects spoilage and the shelf life. This study was conducted to investigate the microbiological qualit...

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Detalles Bibliográficos
Autores principales: Hong, Serim, Kang, Hye Jeong, Lee, Hye-Young, Jung, Hye-Ri, Moon, Jin-San, Yoon, Soon-Seek, Kim, Ha-Young, Lee, Young Ju
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Veterinary Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10103459/
https://www.ncbi.nlm.nih.gov/pubmed/37065220
http://dx.doi.org/10.3389/fvets.2023.1158196

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10103459/
https://www.ncbi.nlm.nih.gov/pubmed/37065220
http://dx.doi.org/10.3389/fvets.2023.1158196

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