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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Xehetasun bibliografikoak
Egile Nagusiak: Bonardi, Silvia, Bruini, Ilaria, Alpigiani, Irene, Vismarra, Alice, Barilli, Elena, Brindani, Franco, Morganti, Marina, Bellotti, Paola, Bolzoni, Luca, Pongolini, Stefano
Formatua: Online Artikulua Texto
Hizkuntza:English
Argitaratua: PAGEPress Publications, Pavia, Italy 2016
Gaiak:
Article
Sarrera elektronikoa: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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