ShareA risk assessment approach for controlling Salmonella and other pathogens on pork.
Author(s) : BERENDS B. R., SNIJDERS J. M. A., KNAPEN F. van
Summary
The main elements of a descriptive epidemiological model for Salmonella spp. in the pig slaughter line, and the subsequent quantification of risk factors regarding the contamination of carcasses, are described. There is a strong correlation between the number of live animals that have Salmonella spp. in their faeces and the number of contaminated carcasses at the end of the slaughterline. The different steps in carcass processing are reviewed and some statistical information is given concerning the contamination. Basis for an efficient HACCP control is given.
Details
- Original title: A risk assessment approach for controlling Salmonella and other pathogens on pork.
- Record ID : 2000-3077
- Languages: English
- Source: Factors affecting the microbial quality of meat. 2. Slaughter and dressing. Concerted Action CT94-1456.
- Publication date: 1996
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Salmonella; Microorganism; Meat; Design; Pork; Pathogen; HACCP; Control (generic)
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