Important bacterial hazards in pork production
2013
Karabasil, Neđeljko (Faculty of Veterinary Medicine, Belgrade (Serbia)) | Dimitrijević, Mirjana (Faculty of Veterinary Medicine, Belgrade (Serbia)) | Lakićević, Brankica (Institute of Meat Hygiene and Technology, Belgrade (Serbia))
There are a number of foodborne diseases affecting humans that can be related to consumption of pork and traced back to pigs. These hazards include parasites, bacteria and some viruses. Within the foodborne outbreaks linked to consumption of pork and products thereof, according to EFSA in EU, the most prevalent are Salmonella and etc. The relevant hazards related to pork vary among regions in accordance with the epidemiological situation and food consumption habits. Contamination of pork with bacterial hazards can occur at multiple steps along the food chain, 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/or carcasses. Therefor, for an effective control, the entire supply chain must be involved.
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