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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2023
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| Materias: | |
| 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 |