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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...

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Detalles Bibliográficos
Autores principales:	Bueno López, Rossy, Vargas, David A., Jimenez, Reagan L., Casas, Diego E., Miller, Markus F., Brashears, Mindy M., Sanchez-Plata, Marcos X.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
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

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