Enumeration of Salmonella throughout the Pork Harvesting Process

Research from Nebraska shows that, while Salmonella were present on the skins of almost all pig carcasses immediately after slaughter, only around six per cent of chilled final carcasses were positive for Salmonella and the majority of those had so few bacteria that they could not be counted.
calendar icon 2 October 2013
clock icon 2 minute read
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