Impact of the Salmonella status of market-age pigs and the pre-slaughter process on Salmonella caecal contamination at slaughter

Veterinary Research

Volumn 35, Issue 5, 2004, Pages 513-530

  Belœil, Pierre Alexandre ^a,c   Chauvin, Claire ^a   Proux, Karine ^a   Madec, François ^a   Fravalo, Philippe ^a   Alioum, Ahmadou ^b  

^a Healthy Pigs Production and Experimentation Section   (France)

^b UNIVERSITÉ DE BORDEAUX   (France)

^c Direction Generale de l'Alimentation   (France)

Author keywords

Pigs; Pre harvest process; Salmonella; Slaughterhouse

Indexed keywords

ANIMAL FOOD; ANIMAL TISSUE; ARTICLE; BACTERIUM CONTAMINATION; BACTERIUM ISOLATION; CECUM; DIET RESTRICTION; ENZYME LINKED IMMUNOSORBENT ASSAY; FECES ANALYSIS; FOOD CONTAMINATION; LOGISTIC REGRESSION ANALYSIS; MEAT INDUSTRY; MICROBIOLOGICAL EXAMINATION; NONHUMAN; PIG FARMING; QUESTIONNAIRE; RISK FACTOR; RISK MANAGEMENT; SALMONELLA; SEROLOGY; SLAUGHTERHOUSE; STATISTICAL MODEL; SWINE; TRAFFIC AND TRANSPORT;

ABATTOIRS; ANIMAL HUSBANDRY; ANIMALS; ANTIBODIES, BACTERIAL; CECUM; ENZYME-LINKED IMMUNOSORBENT ASSAY; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FRANCE; MEAT; MEAT-PACKING INDUSTRY; RANDOM ALLOCATION; SALMONELLA; SALMONELLA INFECTIONS, ANIMAL; SWINE; SWINE DISEASES;

SALMONELLA; SUS SCROFA;

EID: 4644301765     PISSN: 09284249     EISSN: None     Source Type: Journal    
DOI: 10.1051/vetres:2004028     Document Type: Article

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