Campylobacter in the Pork Food Chain : a quantitative hazard analysis Minvielle, B. Magras, C. Laroche, M. Desmonts, M. Mircovich, C. 2018-08-13T18:38:00.000 2020-07-02T06:21:00Z 2020-07-02T06:21:00Z Mon Jan 01 00:00:00 UTC 2007 2007-01-01
dc.description.abstract <p>Campylobacter are one of the most frequent causes of bacterial enteritis in industrialized countries and are widespread in food animals. Pigs are known to be largely contaminated in farms, but few data exist about the status of the pork food chain. The purpose of this study was to quantify the Campylobacter contamination of the French pork food chain: prevalence, contamination level, bactenal species in primary production (piglets and fattening pigs when slaughtered), and in first and second transformation process (from carcasses before chilling to deboned meat cuts).</p>
dc.format.mimetype application/pdf
dc.identifier archive/
dc.identifier.articleid 1073
dc.identifier.contextkey 6010976
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath safepork/2007/allpapers/39
dc.language.iso en
dc.source.bitstream archive/|||Fri Jan 14 23:54:32 UTC 2022
dc.subject.disciplines Epidemiology
dc.subject.disciplines Veterinary Preventive Medicine, Epidemiology, and Public Health
dc.title Campylobacter in the Pork Food Chain : a quantitative hazard analysis
dc.type event
dc.type.genre article
dspace.entity.type Publication
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