A Review of Slaughter Practices and Their Effectiveness to Control Microbial – esp. Salmonella spp. – Contamination of Pig Carcasses
Author:
Funder
Horizon 2020
Horizon 2020 Framework Programme
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Reference69 articles.
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1. Genomic insights of Salmonella isolated from dry fermented sausage production chains in Spain and France;Scientific Reports;2024-05-22
2. Effect of reusing heat-treated scalding water on carcass hygiene in industrial pig slaughterhouse;LWT;2024-05
3. Salmonella Control in Swine: A Thoughtful Discussion of the Pre- and Post-Harvest Control Approaches in Industrialized Countries;Animals;2024-03-28
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