Analysis of Key Control Points of Microbial Contamination Risk in Pork Production Processes Using a Quantitative Exposure Assessment Model

Pork is one of the most common foods causing microbial foodborne diseases. Since pork directly enters the market after slaughtering, the control of microbial contamination in the slaughtering processes is the key to ensuring the quality and safety of pork. The contamination level of Escherichia coli...

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Detalles Bibliográficos
Autores principales: Yang, Tengteng, Zhao, Ge, Liu, Yunzhe, Wang, Lin, Gao, Yubin, Zhao, Jianmei, Liu, Na, Huang, Xiumei, Zhang, Qingqing, Liu, Junhui, Zhang, Xiyue, Wang, Junwei, Xu, Ying
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8992707/
https://www.ncbi.nlm.nih.gov/pubmed/35401493
http://dx.doi.org/10.3389/fmicb.2022.828279

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8992707/
https://www.ncbi.nlm.nih.gov/pubmed/35401493
http://dx.doi.org/10.3389/fmicb.2022.828279

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