Comprehensive evaluation and implementation of improvement actions in bovine abattoirs to reduce pathogens exposure

Author:

Costa Magdalena,Pracca Gabriela,Sucari Adriana,Galli Lucía,Ibargoyen José,Gentiluomo Jimena,Brusa Victoria,Martinez Zugazua Matías,Figueroa Yamila,Londero Alejandra,Roge Ariel,Silva Hernán,Van Der Ploeg Claudia,Signorini Marcelo,Oteiza Juan M.,Leotta Gerardo A.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Food Animals

Reference51 articles.

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3. Ritual and traditional slaughter practices for meat production (JISED);Aghwan;J. Islamic, Soc. Eco. Develop.,2019

4. A systematic review of studies on Escherichia coli and Enterobacteriaceae on beef carcasses at the slaughterhouse;Barco;Int. J. Food Microbiol.,2015

5. Seasonal prevalence of Shiga toxin–producing Escherichia coli, including O157:H7 and non-O157 serotypes, and Salmonella in commercial beef processing plants;Barkocy-Gallagher;J. Food Prot.,2003

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