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...
Kaydedildi:
| Asıl Yazarlar: | , , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
MDPI AG
2022-08-01
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| Seri Bilgileri: | Foods |
| Konular: | |
| Online Erişim: | https://www.mdpi.com/2304-8158/11/17/2580 |
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