Estimating the probability and level of contamination with Salmonella of feed for finishing pigs produced in Switzerland-the impact of the production pathway

International Journal of Food Microbiology

Volumn 100, Issue 1-3, 2005, Pages 289-310

  Sauli, I ^a   Danuser, J ^a   Geeraerd, A H ^b   Van Impe, J F ^b   Rufenacht J ^a   Bissig Choisat, B ^a   Wenk, C ^c   Stark K D C ^a  

^a SWISS FEDERAL VETERINARY OFFICE   (Switzerland)

^b UNIVERSITY OF LEUVEN   (Belgium)

^c ETH ZURICH   (Switzerland)

Author keywords

Animal feed; Pig production; Release assessment; Salmonella; Switzerland

Indexed keywords

CARBOXYLIC ACID;

ANIMAL FOOD; BACTERIUM CONTAMINATION; CONFERENCE PAPER; DISINFECTION; FOOD CONTAMINATION; FOOD SAFETY; GRAM NEGATIVE BACTERIUM; HEALTH HAZARD; HEAT TREATMENT; MONTE CARLO METHOD; NONHUMAN; PIG FARMING; SALMONELLA; SALMONELLOSIS; SWINE; SWITZERLAND;

ANIMALIA; SALMONELLA; SUS SCROFA;

EID: 18044384275     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.10.026     Document Type: Conference Paper

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