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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Detalhes bibliográficos
Publicado no: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
Formato: Artigo
Idioma:Inglês
Publicado em: PAGEPress Publications, Pavia, Italy 2016
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Article
Acesso em linha: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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