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The effect of time in lairage on the frequency of salmonella infection in slaughtered pigs.
Groups of pigs were brought to an abattior by truck and approximately 25 were killed on each of the next 3 days. While the pigs were in lairage they were given water but were not fed. After slaughter the caecal contents of all pigs were cultured to detect Salmonella spp. The organism was isolated fr...
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| Główni autorzy: | , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Cambridge University Press
1982
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2134143/ https://ncbi.nlm.nih.gov/pubmed/7057023 |
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