Decontamination of pork carcasses during scalding and the prevention of Salmonella cross-contamination
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2672.2003.01938.x/fullpdf
Reference29 articles.
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2. The emergence of nalidixic acid resistant, multiresistant S. typhimurium DT104 in Denmark. An outbreak in humans traced back to pork;Baggensen;Proceedings of the 3rd International Symposium on the Epidemiology and Control of Salmonella in Pork,1999
3. Identification and quantification of the risk factors regarding salmonella on pork carcasses;Berends;International Journal of Food Microbiology,1997
4. Salmonella spp. on pork at cutting plants and at the retail level and the influence of particular risk factors;Berends;International Journal of Food Microbiology,1998
5. Development of antibiotic resistant strains for the enumeration of food-borne pathogenic bacteria in stored foods;Blackburn;International Journal of Food Microbiology,1994
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