Quantification of hygiene indicators and Salmonella in the tonsils, oral cavity and rectal content samples of pigs during slaughter

Author:

Van Damme IngeORCID,Mattheus Wesley,Bertrand Sophie,De Zutter LievenORCID

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference41 articles.

1. Contamination of freshly slaughtered pig carcasses with human pathogenic Yersinia enterocolitica;Andersen;Int. J. Food Microbiol.,1988

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

3. National reference center (NRC) for Salmonella and Shigella spp.;Bertrand,2015

4. A study of Salmonella in pigs from birth to carcass: serotypes, genotypes, antibiotic resistance and virulence profiles;Bolton;Int. J. Food Microbiol.,2013

5. Ecologie de Salmonella dans le tube digestif du porc à l’abattage et étude de la contamination des carcasses;Boudry;Ann. Med. Vet.,2002

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