Salmonella surveillance and control for finisher pigs and pork in Denmark — A case study

Author:

Alban L.,Baptista F.M.,Møgelmose V.,Sørensen L.L.,Christensen H.,Aabo S.,Dahl J.

Publisher

Elsevier BV

Subject

Food Science

Reference68 articles.

1. The new classification system for slaughter-pig herds in the Danish Salmonella surveillance-and-control program;Alban;Preventive Veterinary Medicine,2002

2. Where should the effort be put to reduce the Salmonella prevalence in the slaughtered carcass effectively?;Alban;Preventive Veterinary Medicine,2005

3. Hot-water decontamination — an effective way of reducing risk of Salmonella in pork;Alban;Fleischwirtshaft International,2010

4. Description of extended pre-harvest pig Salmonella surveillance-and-control programme and its estimated effect on food safety related to pork;Alban;Zoonoses and Public Health,2010

5. Overvågning og kontrol af Salmonella i svinebesætninger og svinekødsproduktion — Status 1995–1997 og plan for 1998–2000 (in Danish);Anonymous,1998

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