Process Mapping the Prevalence of Salmonella Contamination on Pork Carcass from Slaughter to Chilling
Current processing procedures generally lead to a lowering in the prevalence of Salmonella as the carcasses move towards the cooler, according to researchers in the US who reviewed 44 studies evaluating pork carcass contamination levels at various stages of processing in plants in several countries.
10 May 2012
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