Salmonella is one of the major foodborne pathogens worldwide. Pork products are among
the main sources of Salmonella infection in humans, and several countries have established …

The fundamental principle of controlling microbial contamination during slaughter is based
on sanitary and hygienic processes. Both choosing abattoir technologies and conducting …

Contamination of meat products with food-borne pathogens usually results from the carcass
coming in contact with the feces of an infected animal during processing. In the case of …

Salmonella may be transferred to food through cross-contamination during processing and
preparation. To minimise the risk of cross-contamination, proper cleaning and disinfection is …

Abstract In 2013–2014, 201 pigs belonging to 67 batches were tested for Salmonella in their
mesenteric lymph nodes (MLN) in one abattoir of Northern Italy. For each batch, faecal …

Salmonella Typhimurium is the predominant serotype isolated from humans in Europe. Pork
and pork products are recognized vehicles of Salmonella and are responsible for outbreaks …

Aims To evaluate the disinfection effectiveness of slightly acidic electrolysed water (SAEW,
pH 6· 25–6· 53), a new environmental friendly agent for inactivating micro‐organisms …

Salmonella is an important foodborne pathogen worldwide and is commonly isolated from
pigs and pig products in Ireland. Pigs, reared in an environment free of Salmonella spp. or …

This study investigated several cleaning and disinfection protocols for their ability to
eliminate Salmonella and to reduce levels of Enterobacteriaceae, within the lairage pens of …

Salmonella spp. is a common zoonotic pathogen, causing gastrointestinal infections in
people. Pigs and pig meat are a major source of infection. Although farm biosecurity is …