Influence of Pigskin on Salmonella Contamination of Pig Carcasses and Cutting Lines in an Italian Slaughterhouse

Ninety pig carcasses and twenty one food contact surfaces (FCSs) were tested for Salmonella in a slaughterhouse processing ca. 380 pigs/h between 2014-2015. Sampling was performed during seven sessions. Four carcass sites of 100 cm(2) each (back, belly, jowl externally, and the diaphragmatic area in...

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Udgivet i:Ital J Food Saf
Main Authors: Bonardi, Silvia, Bruini, Ilaria, Alpigiani, Irene, Vismarra, Alice, Barilli, Elena, Brindani, Franco, Morganti, Marina, Bellotti, Paola, Bolzoni, Luca, Pongolini, Stefano
Format: Artigo
Sprog:Inglês
Udgivet: PAGEPress Publications, Pavia, Italy 2016
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5076739/
https://ncbi.nlm.nih.gov/pubmed/27800446
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4081/ijfs.2016.5654
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