ShareContamination of pork carcasses during slaughter, fabrication, and chilled storage.
Author(s) : SAIDE-ALBORNOZ J. J., KNIPE C. L., MURANO E. A., BERAN G. W.
Type of article: Article
Summary
In an attempt to determine points of greatest pathogenic contamination of pork, the prevalence of five pathogens (Staphylococcus aureus, Salmonella, Listeria monocytogenes, Yersinia enterocolitica, and Clostridium perfringens) was determined on pork carcasses at specific points during slaughter, fabrication, and refrigerated storage.
Details
- Original title: Contamination of pork carcasses during slaughter, fabrication, and chilled storage.
- Record ID : 1996-2312
- Languages: English
- Source: Journal of Food Protection - vol. 58 - n. 9
- Publication date: 1995/09
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Slaughterhouse; Microbiology; Meat; Treatment; Chilling; Pork; Pathogen; Cold storage
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