Influence of Pigskin on Salmonella Contamination of Pig Carcasses and Cutting Lines in an Italian Slaughterhouse

Ninety pig carcasses and twenty one food contact surfaces (FCSs) were tested for Salmonella in a slaughterhouse processing ca. 380 pigs/h between 2014-2015. Sampling was performed during seven sessions. Four carcass sites of 100 cm(2) each (back, belly, jowl externally, and the diaphragmatic area in...

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Detalles Bibliográficos
Autores principales: Bonardi, Silvia, Bruini, Ilaria, Alpigiani, Irene, Vismarra, Alice, Barilli, Elena, Brindani, Franco, Morganti, Marina, Bellotti, Paola, Bolzoni, Luca, Pongolini, Stefano
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2016
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Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076739/
https://www.ncbi.nlm.nih.gov/pubmed/27800446
http://dx.doi.org/10.4081/ijfs.2016.5654

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076739/
https://www.ncbi.nlm.nih.gov/pubmed/27800446
http://dx.doi.org/10.4081/ijfs.2016.5654

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