<i>Salmonella</i> spp., <i>Escherichia coli</i> and <i>Enterobacteriaceae</i> Control at a Pig Abattoir: Are We Missing Lairage Time Effect, Pig Skin, and Internal Carcass Surface Contamination?

<i>Salmonella</i> spp., <i>Escherichia coli</i> and <i>Enterobacteriaceae</i> Control at a Pig Abattoir: Are We Missing Lairage Time Effect, Pig Skin, and Internal Carcass Surface Contamination?

To provide meat safety and consumer protection, appropriate hygiene control measures at an abattoir are required. This study aimed to evaluate the influence of visual fecal contamination level (VFCL) and lairage time (LT) on pig skin (PS) and external (ECS) and internal (ICS) carcass surfaces. The p...

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Bibliographic Details
Main Authors: Rui Dias Costa, Vanessa Silva, Ana Leite, Margarida Saraiva, Teresa Teixeira Lopes, Patrícia Themudo, Joana Campos, Madalena Vieira-Pinto
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Foods
Subjects:
<i>Enterobacteriaceae</i>
<i>Escherichia coli</i>
<i>Salmonella</i>
abattoir
pig skin
faecal contamination
Online Access:https://www.mdpi.com/2304-8158/12/15/2910

Internet

https://www.mdpi.com/2304-8158/12/15/2910

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