Article
Detection and characterization of Salmonella in lairage, on pig carcasses and intestines in five slaughterhouses.
International journal of food microbiology - 31 Jan 2011
De Busser E V, Maes D, Houf K, Dewulf J, Imberechts H, Bertrand S, De Zutter L
Abstract excerpt
In this study, conducted at five slaughterhouses, individual pigs were sampled and followed up from stunning to cooling down of the carcasses. In this way, Salmonella prevalence and possible risk points were described. At the lairage area, pens were sampled using overshoes. At stunning and bleeding, pigs were individually identified and subsequently swabs were taken of the oral cavity and the carcass after...
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