Prevalence and numbers of Salmonella spp. and Enterobacteriaceae on pork cuts in abattoirs in the Republic of Ireland

Journal of Applied Microbiology

Volumn 105, Issue 4, 2008, Pages 1209-1219

  Prendergast, D M ^a   Duggan, S J ^a   Fanning, S ^b   Cormican, M ^c   Gonzales Barron, U ^b   Butler, F ^b   Duffy, G ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

^c NATIONAL UNIVERSITY OF IRELAND   (Ireland)

Author keywords

Abattoir; Cutting room environment; Enterobacteriaceae; Pork; Salmonella

Indexed keywords

CONTAMINATION; CUTTING; MEATS; POLYMERASE CHAIN REACTION;

ABATTOIR; CUTTING ROOM ENVIRONMENT; ENTEROBACTERIACEAE; MOST PROBABLE NUMBER; PCR METHOD; PORK; REPUBLIC OF IRELAND; ROOM ENVIRONMENT; SALMONELLA SPP; SEROTYPES;

SALMONELLA;

BACTERIUM; IDENTIFICATION METHOD; MEAT; PARASITE PREVALENCE;

ANTIBIOTIC SENSITIVITY; ARTICLE; BACTERIUM CONTAMINATION; BACTERIUM CULTURE; CONTROLLED STUDY; ENTEROBACTERIACEAE; IRELAND; MOST PROBABLE NUMBER; NONHUMAN; POLYMERASE CHAIN REACTION; PREVALENCE; RAW MEAT; SALMONELLA; SLAUGHTERHOUSE;

ENTEROBACTERIACEAE; OSTREIDAE; SALMONELLA;

EID: 52049107618     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2008.03854.x     Document Type: Article

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