Exposure assessment of Salmonella spp. in fresh pork meat from two abattoirs in Colombia

Salmonella spp. prevails as the main cause of raw meat foodborne illnesses. Implementation of food safety management systems such as Hazard Analysis and Critical Control Points in swine abattoirs can help to mitigate pathogen exposure. The objective of the present study was to evaluate the impact of...

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Bibliographische Detailangaben

Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 26(2020), 1 vom: 24. Jan., Seite 21-27
1. Verfasser:	Fajardo-Guerrero, M (VerfasserIn)
Weitere Verfasser:	Rojas-Quintero, C, Chamorro-Tobar, I, Zambrano, C, Sampedro, F, Carrascal-Camacho, A K
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2020
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Colombia Microbial mapping Salmonella spp. exposure assessment pork meat