Salmonella serotype prevalence in two pig slaughterhouses
2012
Karabasil, Neđeljko (Faculty of Veterinary Medicine, Belgrade (Serbia)) | Dimitrijević, Mirjana (Faculty of Veterinary Medicine, Belgrade (Serbia)) | Kilibarda, Nataša (Veterinary Specialized Institute Subotica, Subotica (Serbia)) | Galić, Nataša (Public Health Institute of Serbia, Belgrade (Serbia)) | Petrović, Jelena (Scientific Veterinary Institute Novi Sad, Novi Sad (Serbia))
Contamination of pork with Salmonella can occur at multiple steps along the food chain. Salmonella can enter the food production process, e.g. in the primary stages by feed, people and rodents, during transportation by contaminated lorries or at the slaughterhouses by cross contamination of animals and etc . This pathogen is a common contaminant of pork and can present a health hazard to consumers. Therefore, for an effective control, the entire supply chain must be involved. In Serbia, Salmonella Enteritidis are considered the most important foodborne Salmonella causing illness in humans, followed by Salmonella Typhimurium. Pigs are an important reservoir of Salmonella Typhimurium. The objective of this study was to determine the prevalence of Salmonella spp. on surfaces (lairage and stunning box), animals after stunning and carcasses at the end of slaughter-line in two pig slaughterhouses.
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