Microbiological Quality of Pig Carcasses in a Slaughterhouse under Risk-Based Inspection System

Meat product inspection is one of the procedures adopted more than a century ago to guarantee food quality and safety for consumption. Due to technology and regulation advancement for farming and slaughtering pigs, a change in zoonotic profile attributed to pork has been identified. Thus, a global m...

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Detalles Bibliográficos
Autores principales: Cavalheiro, Luciana Giacometti, Gené, Luisa Aneiros, Coldebella, Arlei, Kich, Jalusa Deon, Ruiz, Vera Letticie de Azevedo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778288/
https://www.ncbi.nlm.nih.gov/pubmed/36553728
http://dx.doi.org/10.3390/foods11243986

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778288/
https://www.ncbi.nlm.nih.gov/pubmed/36553728
http://dx.doi.org/10.3390/foods11243986

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