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Quantitative Bio-Mapping of Salmonella and Indicator Organisms at Different Stages in a Commercial Pork Processing Facility
The purpose of this study was to develop a quantitative baseline of indicator organisms and Salmonella by bio-mapping throughout the processing chain from harvest to final product stages within a commercial conventional design pork processing establishment. Swab samples were taken on the harvest flo...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455759/ https://www.ncbi.nlm.nih.gov/pubmed/36076766 http://dx.doi.org/10.3390/foods11172580 |