Lairage, A Significant Source of Salmonella Contamination in Pork Chain
Published: January 20, 2009
Summary
Salmonella is a significant food safety hazard of food and control of this organism will continue to be a challenge to the pork industry. Previous research shows that a higher Salmonella prevalence for pigs tested at slaughter, compared to when they are tested on farm. The stress of transportation and improper handling were blamed for causing this phenomenon. Stress has been suggested as a reason...
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20 de enero de 2009
This is very interesting. Do the abattoirs in question have a systematic chemical clean down between kill shifts?
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