Effect of the Addition of Organic Acids in Drinking Water or Feed During Part of the Finishing Period on the Prevalence of Salmonella in Finishing Pigs

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

Effects of dietary additives (potassium diformate/organic acids) as well as influences of grinding intensity (coarse/fine) of diets for weaned piglets experimentally infected withSalmonellaDerby orEscherichia coli

(2009) V. A. Taube et al.   JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION

Herd-level risk factors for faecal shedding of Salmonella enterica in Spanish fattening pigs

(2009) Carina García-Feliz et al.   PREVENTIVE VETERINARY MEDICINE

Effects of feed particle size at dietary presence of added organic acids on caecal parameters and the prevalence ofSalmonellain fattening pigs on farm and at slaughter

(2008) C. F. Visscher et al.   JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION

Coated fatty acids alter virulence properties of Salmonella Typhimurium and decrease intestinal colonization of pigs

(2008) F. Boyen et al.   VETERINARY MICROBIOLOGY

Effect of Organic Acids in Drinking Water During the Last 2 weeks Prior to Slaughter onSalmonellaShedding by Slaughter Pigs and Contamination of Carcasses

(2008) E. V. De Busser et al.   Zoonoses and Public Health