Monitoring of Pig Slaughter Stages and Correlation in the Prevalence of Pathogens and Levels of Microorganisms That Indicate Microbiological Quality and Hygiene Using a Predictive Model

Predicting Salmonella prevalence associated with meteorological factors in pastured poultry farms in southeastern United States

(2020) Daizy Hwang et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Effect of slaughterhouse and day of sample on the probability of a pig carcass being Salmonella-positive according to the Enterobacteriaceae count in the largest Brazilian pork production region

(2016) Luís Gustavo Corbellini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Principais ameaças sanitárias endêmicas da cadeia produtiva de suínos no Brasil

(2016) Janice Reis Ciacci Zanella et al.   PESQUISA AGROPECUARIA BRASILEIRA

Risk Factors for Salmonella and Hygiene Indicators in the 10 Largest Belgian Pig Slaughterhouses

(2016) L. DELHALLE et al.   JOURNAL OF FOOD PROTECTION

Hygiene Indicator Microorganisms for Selected Pathogens on Beef, Pork, and Poultry Meats in Belgium

(2016) Y. GHAFIR et al.   JOURNAL OF FOOD PROTECTION

Factors Associated with Salmonella Prevalence on Pork Carcasses in Very Small Abattoirs in Wisconsin

(2016) R. J. ALGINO et al.   JOURNAL OF FOOD PROTECTION

Comparison of Swiffer Wipes and Conventional Drag Swab Methods for the Recovery of Salmonella in Swine Production Systems

(2016) BAYLEYEGN MOLLA ZEWDE et al.   JOURNAL OF FOOD PROTECTION

Food Safety Management System validation and verification in meat industry: Carcass sampling methods for microbiological hygiene criteria – A review

(2014) Konstantinos T. Milios et al.   FOOD CONTROL

Modeling the transmission of livestock associated methicillin-resistant Staphylococcus aureus along the pig slaughter line

(2013) Birgit Vossenkuhl et al.   FOOD CONTROL

Prediction of Salmonella carcass contamination by a comparative quantitative analysis of E. coli and Salmonella during pig slaughter

(2013) Maarten Nauta et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Salmonella prevalence and characterization in a free-range pig processing plant: Tracking in trucks, lairage, slaughter line and quartering

(2013) Manuela Hernández et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A study of Salmonella in pigs from birth to carcass: Serotypes, genotypes, antibiotic resistance and virulence profiles

(2012) Declan J. Bolton et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Sero- and genotyping of Salmonella in slaughter pigs, from farm to cutting plant, with a focus on the slaughter process

(2012) Héctor Arguello et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Changes in microbial contamination levels of porcine carcasses and fresh pork in slaughterhouses, processing lines, retail outlets, and local markets by commercial distribution

(2012) Y.M. Choi et al.   RESEARCH IN VETERINARY SCIENCE

Prevalence and serovars of Salmonella enterica on pig carcasses, slaughtered pigs and the environment of four Spanish slaughterhouses

(2011) Héctor Arguello et al.   FOOD RESEARCH INTERNATIONAL

The role of transport, lairage and slaughter processes in the dissemination of Salmonella spp. in pigs in Ireland

(2011) Celine Mannion et al.   FOOD RESEARCH INTERNATIONAL

Interventions to control Salmonella contamination during poultry, cattle and pig slaughter

(2011) S. Buncic et al.   FOOD RESEARCH INTERNATIONAL

Salmonella status of pigs at slaughter — Bacteriological and serological analysis

(2011) Ulrich Methner et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Factors influencing Salmonella carcass prevalence in Danish pig abattoirs

(2010) F.M. Baptista et al.   PREVENTIVE VETERINARY MEDICINE