Influence of Salmonella in pigs preharvest and during pork processing on human health costs and risks from pork

Journal of Food Protection

Volumn 68, Issue 9, 2005, Pages 1788-1798

  Miller, Gay Y ^a   Liu, Xuanli ^a   McNamara, Paul E ^a   Barber, David A ^a,b  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b Wyoming Department of Health   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

SALMONELLA; SUS SCROFA;

ANIMAL; ANIMAL SALMONELLOSIS; ARTICLE; BIOLOGICAL MODEL; DISEASE TRANSMISSION; ECONOMICS; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD INDUSTRY; FOOD POISONING; HEALTH CARE COST; HUMAN; MEAT; METHODOLOGY; MICROBIOLOGY; RISK FACTOR; STANDARD; SWINE; SWINE DISEASE; UNITED STATES;

ANIMALS; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD-PROCESSING INDUSTRY; HEALTH CARE COSTS; HUMANS; MEAT; MODELS, BIOLOGICAL; RISK FACTORS; SALMONELLA FOOD POISONING; SALMONELLA INFECTIONS, ANIMAL; SWINE; SWINE DISEASES; UNITED STATES;

EID: 26044452324     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-68.9.1788     Document Type: Article

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