Hygiene Indicators and Salmonellae on Surfaces of Swine Carcasses from Two Slaughterhouses in Northern Portugal

The monitoring of carcass surface contamination along the slaughter line enables verification of slaughter operation hygiene and the use of good manufacturing practices. Pork meat is a common source of human nontyphoidal salmonellosis, one of the most frequently reported foodborne illnesses worldwid...

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Veröffentlicht in:	Journal of food protection 2022-11, Vol.85 (11), p.1566-1575
Hauptverfasser:	Moura-Alves, Márcio, Carvalho, Marta, Baggio Ribeiro, Deise Helena, Barbosa, Joana, Silveira, Leonor, Pista, Ângela, Pinto, Helena Patrícia, Saraiva, Cristina, Teixeira, Paula, Esteves, Alexandra
Format:	Artikel
Sprache:	eng
Schlagworte:	Abattoirs Animals Antimicrobial agents Antimicrobial susceptibility Bacteria Carcasses Coliforms Contamination Continuous improvement Drains E coli Enterobacteriaceae Environmental impact Escherichia coli Food Contamination - analysis Food safety Foodborne diseases Gauze Hogs Humans Hygiene Manufacturing Meat - microbiology Mesophilic bacteria Microorganisms Multidrug resistance Pathogens Pork Portugal Prevalence Pulsed-field gel electrophoresis profiles Salmonella Salmonellosis Slaughter Slaughter operations Swine Swine carcass
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