This article can also be found in Pig Progress Volume 22 number 1. To view the article online simply click on the link below.
Keywords: salmonella, pork, hendrix utd, selko
Source: Pig Progress, volume 23, no.6 2007
Slaughtering / Processing
Reducing the chance of Salmonella transfer
//23 Jan 2006By
Pork can become infected by Salmonella anywhere, anytime - during breeding, weaning or in the slaughterhouse, Research shows that despite the difficulty of eradicating the bacteria chances of infection at the pig farm can be reduced.
