Open AccessHow can cunent slaughter and dressing procedures in UK pig slaughterhouses be improved to reduce contamination of pig meat with pathogenic bacteria?
Author(s) -
Philip J. Richards,
D. B. Tinker,
Shuai Wei,
Rodrigo J. Nova,
Mary Howell,
Christine E. R. Dodd
Publication year - 2009
Publication title -
international conference on the epidemiology and control of biological, chemical and physical hazards in pigs and pork
Language(s) - English
Resource type - Conference proceedings
DOI - 10.31274/safepork-180809-848
Subject(s) - contamination , pathogenic bacteria , food science , bacteria , waste management , microbiology and biotechnology , biology , engineering , ecology , genetics