Studies to determine the critical control points in pork slaughter hazard analysis and critical control point systems

International Journal of Food Microbiology

Volumn 90, Issue 3, 2004, Pages 331-339

  Pearce, R A ^a   Bolton, D J ^a   Sheridan, J J ^a   McDowell, D A ^b   Blair, I S ^b   Harrington, D ^c  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF ULSTER   (United Kingdom)

^c TEAGASC   (Ireland)

Author keywords

Critical control points; HACCP; Pork slaughter; Salmonella

Indexed keywords

ARTICLE; BACTERIAL COUNT; BACTERIUM DETECTION; CARCASS; COLIFORM BACTERIUM; FOOD CONTROL; MEAT; MEAT INDUSTRY; NONHUMAN; SALMONELLA; SALMONELLA DERBY; SALMONELLA HADAR; SALMONELLA INFANTIS; SALMONELLA TYPHIMURIUM; SEROTYPE; SLAUGHTERHOUSE; SWINE;

SALMONELLA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR DERBY; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR HADAR; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR INFANTIS; SALMONELLA TYPHIMURIUM; SUS SCROFA;

EID: 0742289933     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(03)00333-7     Document Type: Article

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