ShareHow the Danish surveillance system for Salmonella has influenced the microbiological quality of pig carcass meat.
Author(s) : EMBORG H. D., SØRENSEN L. C., BECH-NIELSEN S.
Summary
The Danish Salmonella surveillance programme has existed since January 1, 1995. The objective of the surveillance programme is to reduce the prevalence of Salmonella infections in pig herds and pork products. This is facilitated by the high degree of integration between pig producers and the co-operative slaughter companies. The Danish plan consists of the following parts: 1) herd monitoring; 2) monitoring of animal feed; and 3) monitoring of slaughterhouses.
Details
- Original title: How the Danish surveillance system for Salmonella has influenced the microbiological quality of pig carcass meat.
- Record ID : 2000-3075
- Languages: English
- Source: Factors affecting the microbial quality of meat. 1. Disease status, production methods and transportation of the live animal. 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 quality and safety. Microbiology;
Meat and meat products - Keywords: Salmonella; Meat; Denmark; Pork; Control (generic)
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- Source: Factors affecting the microbial quality of meat. 1. Disease status, production methods and transportation of the live animal. Concerted Action CT94-1456.
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- Source: Factors affecting the microbial quality of meat. 1. Disease status, production methods and transportation of the live animal. Concerted Action CT94-1456.
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