Quantitative Bio-Mapping of <i>Salmonella</i> and Indicator Organisms at Different Stages in a Commercial Pork Processing Facility
The purpose of this study was to develop a quantitative baseline of indicator organisms and <i>Salmonella</i> by bio-mapping throughout the processing chain from harvest to final product stages within a commercial conventional design pork processing establishment. Swab samples were taken...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-08-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/17/2580 |