1. Prevalence of Salmonella spp. after hot-water decontamination of high-risk finishers slaughtered in two Danish abattoirs during 2004–2008;Alban,2009
2. The new classification system for slaughter-pig herds in the Danish Salmonella surveillance-and-control program;Alban;Prev. Vet. Med.,2002
3. Anon., 2003. Regulation (EC) No 2160/2003 of the European Parliament and of the Council of 17 November 2003 on the control of salmonella and other specified food-borne zoonotic agents.
4. Anon., 2004. Regulation (EC) No. 853/2004 of the European Parliament and of the Council of April 29, 2004 laying down specific hygiene rules for food of animal origin.
5. Opinion of the scientific panel on biological hazards on “Risk assessment and mitigation options of Salmonella in pig production”;Anon;EFSA J.,2006