Salmonella spp., Escherichia coli and Enterobacteriaceae Control at a Pig Abattoir: Are We Missing Lairage Time Effect, Pig Skin, and Internal Carcass Surface Contamination?

To provide meat safety and consumer protection, appropriate hygiene control measures at an abattoir are required. This study aimed to evaluate the influence of visual fecal contamination level (VFCL) and lairage time (LT) on pig skin (PS) and external (ECS) and internal (ICS) carcass surfaces. The p...

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Detalles Bibliográficos
Autores principales: Dias Costa, Rui, Silva, Vanessa, Leite, Ana, Saraiva, Margarida, Lopes, Teresa Teixeira, Themudo, Patrícia, Campos, Joana, Vieira-Pinto, Madalena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10418833/
https://www.ncbi.nlm.nih.gov/pubmed/37569179
http://dx.doi.org/10.3390/foods12152910

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