Salmonella in the lairage of pig slaughterhouses

Journal of Food Protection

Volumn 64, Issue 1, 2001, Pages 12-16

  Swanenburg, M ^a,b   Urlings, H A P ^a,b   Keuzenkamp, D A ^a,b   Snijders, J M A ^a,b  

^a UTRECHT UNIVERSITY   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

CONCENTRATION (PARAMETERS); DECONTAMINATION; LAIRAGE; MICROBIAL CONTAMINATION; MICROBIAL POPULATION DYNAMICS; PREVALENCE; SEROTYPE; SLAUGHTERHOUSE; SWINE;

SALMONELLA; SUS SCROFA;

EID: 0035139263     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-64.1.12     Document Type: Article

References (13)

1. Impact on human health of Salmonella on pork in The Netherlands and the anticipated effects of some currently proposed control strategies
2. The early colonization pattern of S. typhimurium in pigs after oral intake
3. The effect of time in lairage on the frequency of Salmonella infection in slaughtered pigs
4. Alternate routes of invasion may affect pathogenesis of Salmonella typhimurium in swine
5. Salmonella spp. in healthy swine and in abattoir environments in Brazil
6. Effect of time in lairage on caecal and carcass Salmonella contamination of slaughter pigs
7. Validation of ERIC PCR as a tool in epidemiologic research of Salmonella in slaughter pigs
8. Critical points in meat production lines regarding the introduction of Listeria monocytogenes
9. Polymerase chain reaction identification of Salmonella serotypes
10. Distribution of repetitive DNA sequences in eubacteria and application to finger-printing of bacterial genomes
11. Sources of salmonellas in market swine