Article
A quantitative approach towards a better understanding of the dynamics of Salmonella spp. in a pork slaughter-line.
International journal of food microbiology - 1 Feb 2012
van Hoek Angela H A M, de Jonge Rob, van Overbeek Wendy M, Bouw El, Pielaat Annemarie, Smid Joost H, Malorny Burkhard, Junker Ernst, Löfström Charlotta, Pedersen Karl, Aarts Henk J M, Heres Lourens
Abstract excerpt
Pork contributes significantly to the public health disease burden caused by Salmonella infections. During the slaughter process pig carcasses can become contaminated with Salmonella. Contamination at the slaughter-line is initiated by pigs carrying Salmonella on their skin or in their faeces. Another contamination route could be resident flora present on the slaughter equipment. To unravel the contribution of...
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