SharePrevalence of Yersinia enterocolitica on pig carcasses and pork.
Author(s) : ZUTTER L. de
Summary
Yersinia enterocolitica infections in humans are characterized by inflammation of the intestinal tract. The paper gives information concerning outbreaks or sporadic infections, and the role of pork in the contamination, since healthy pigs are Yersinia carriers. Slaughter techniques have to be carefully studied.
Details
- Original title: Prevalence of Yersinia enterocolitica on pig carcasses and pork.
- Record ID : 2000-3078
- 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
- Themes: Meat and meat products
- Keywords: Microorganism; Meat; Yersinia; Pork; Pathogen
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A risk assessment approach for controlling Salm...
- Author(s) : BERENDS B. R., SNIJDERS J. M. A., KNAPEN F. van
- Date : 1996
- Languages : English
- Source: Factors affecting the microbial quality of meat. 2. Slaughter and dressing. Concerted Action CT94-1456.
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Multiplication of psychrotrophic pathogens on m...
- Author(s) : GARCÍA DE FERNANDO G. D., MANO S. B., ORDÓÑEZ J. A.
- Date : 1996
- Languages : English
- Source: Factors affecting the microbial quality of meat. 3. Cutting and further processing. Concerted Action CT94-1456.
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The effect of freezing on the survival of patho...
- Author(s) : SHERIDAN J. J.
- Date : 1996
- Languages : English
- Source: Factors affecting the microbial quality of meat. 3. Cutting and further processing. Concerted Action CT94-1456.
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Thermal destruction of pathogens in processed m...
- Author(s) : GENIGEORGIS C.
- Date : 1996
- Languages : English
- Source: Factors affecting the microbial quality of meat. 3. Cutting and further processing. Concerted Action CT94-1456.
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The development of a surface adhesion immunoflu...
- Author(s) : DUFFY G., LOGUE C. M., CLOAK O. M., et al.
- Date : 1996
- Languages : English
- Source: Factors affecting the microbial quality of meat. 4. Microbial methods for the meat industry. Concerted Action CT94-1456.
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