Identification and quantification of risk factors regarding Salmonella spp. on pork carcasses

International Journal of Food Microbiology

Volumn 36, Issue 2-3, 1997, Pages 199-206

  Berends, B R ^a   Van Knapen, F ^a   Snijders, J M A ^a   Mossel, D A A ^b  

^a UTRECHT UNIVERSITY   (Netherlands)

^b UNIVERSITY MEDICAL CENTER UTRECHT   (Netherlands)

Author keywords

Meat inspection; Meat safety; Public health; Risk assessment; Salmonella

Indexed keywords

LACTIC ACID;

ARTICLE; BACTERIUM IDENTIFICATION; BURN; CARCASS; ENTEROBACTERIACEAE; EVISCERATION; FECES; FOOD CONTAMINATION; GOOD MANUFACTURING PRACTICE; HYGIENE; INFECTION RISK; MACHINE; MEAT; NONHUMAN; QUANTITATIVE ASSAY; SALMONELLA; SCALD; SKIN; SLAUGHTERHOUSE; SWINE;

ANIMALS; ENTEROBACTERIACEAE; MEAT; RISK FACTORS; SALMONELLA; SWINE;

ANIMALIA; BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; SALMONELLA; SUS SCROFA;

EID: 0030807673     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(97)01267-1     Document Type: Article

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