Isolation of Salmonella enterica from slaughtered pigs

Veterinary Research Communications

Volumn 27, Issue SUPPL. 1, 2003, Pages 281-283

  Bonardi, Silvia ^a   Pizzin, G ^a   Lucidi, L ^a   Brindani, F ^a   Paterlini, F ^b   Tagliabue, S ^b  

^a UNIVERSITY OF PARMA   (Italy)

^b ISTITUTO ZOOPROFILATTICO SPERIMENTALE DELLA LOMBARDIA E DELL EMILIA ROMAGNA   (Italy)

Author keywords

Pig; Salmonella enterica subsp. enterica; Slaughterhouse

Indexed keywords

ARTICLE; BACTERIUM ISOLATION; CHEMICAL ANALYSIS; CONTROLLED STUDY; FOOD CONTAMINATION; HEALTH HAZARD; MEAT; NONHUMAN; PREVALENCE; SALMONELLA ENTERICA; SEROTYPE; SLAUGHTERHOUSE; STRAIN DIFFERENCE; SWINE;

BACTERIA (MICROORGANISMS); SALMONELLA; SALMONELLA ENTERICA; SALMONELLA ENTERICA SUBSP. ENTERICA; SUS SCROFA;

EID: 0141625957     PISSN: 01657380     EISSN: None     Source Type: Journal    
DOI: 10.1023/B:VERC.0000014160.39744.d9     Document Type: Article

References (1)

1. Berends, B.R., Van Knapen, F., Snijders, J.M. and Mossel, D.A., 1997. Identification and quantification of risks factors regarding Salmonella spp. on pork carcasses. International Journal of Food Microbiology, 36, 199-206