Quantitative Bio-Mapping of <i>Salmonella</i> and Indicator Organisms at Different Stages in a Commercial Pork Processing Facility

The purpose of this study was to develop a quantitative baseline of indicator organisms and <i>Salmonella</i> by bio-mapping throughout the processing chain from harvest to final product stages within a commercial conventional design pork processing establishment. Swab samples were taken on the harv...

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Autors principals:	Rossy Bueno López, David A. Vargas, Reagan L. Jimenez, Diego E. Casas, Markus F. Miller, Mindy M. Brashears, Marcos X. Sanchez-Plata
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2022-08-01
Col·lecció:	Foods
Matèries:	<i>Salmonella</i> enumeration pork bio-mapping statistical process control new swine inspection system
Accés en línia:	https://www.mdpi.com/2304-8158/11/17/2580
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