Add to ORKGCarriers of Salmonella in finishing pigs are believed to be a main source of carcass and pork contamination at the slaughterhouse and during meat processing. To better control the presence of Salmonella at the farm and slaughter, it is important to adequately identify on-farm risk factors associated with presence of these bacteria in animals
Across sectional study to determine the occurrence and antimicrobial resistance pattern of Salmonell...
We are focusing on the factors that predispose to Salmonella spp. infection in commercial pig produc...
The goal of this work is to identify the risk factors related to Salmonella in the porcine die at th...
Despite the application of hazard analysis and critical control point systems at slaughter and durin...
Based on the generic HACCP plan for swine production developed by the Canadian Pork Council, Agricul...
The prevalence of Salmonella contamination was assessed at five points in a Canadian pork slaughter ...
In the pig production Salmonella infections are cause of concern for two major reasons. The first is...
Meat and meat products play a major role in the transmission of some zoonotic diseases. Carriers ani...
Identifying potential risk factors to direct intervention strategies is fundamental to reduce the ri...
Pigs and pork meat products are common source of human salmonellosis. Salmonella can enter the food ...
Salmonella is one of the most common food-borne pathogens transmitted to humans and human salmonello...
The objectives of this study were to investigate Salmonella carriage at each stage of pig production...
The study objectives were to investigate Salmonella prevalence, serovar distribution, and risk facto...
In this study, Salmonella prevalence, serovar distribution and risk factors for shedding were invest...
A survey was conducted to collect data on Salmonella prevalence, Escherichia coli counts (ECCs), and...
Across sectional study to determine the occurrence and antimicrobial resistance pattern of Salmonell...
We are focusing on the factors that predispose to Salmonella spp. infection in commercial pig produc...
The goal of this work is to identify the risk factors related to Salmonella in the porcine die at th...
Despite the application of hazard analysis and critical control point systems at slaughter and durin...
Based on the generic HACCP plan for swine production developed by the Canadian Pork Council, Agricul...
The prevalence of Salmonella contamination was assessed at five points in a Canadian pork slaughter ...
In the pig production Salmonella infections are cause of concern for two major reasons. The first is...
Meat and meat products play a major role in the transmission of some zoonotic diseases. Carriers ani...
Identifying potential risk factors to direct intervention strategies is fundamental to reduce the ri...
Pigs and pork meat products are common source of human salmonellosis. Salmonella can enter the food ...
Salmonella is one of the most common food-borne pathogens transmitted to humans and human salmonello...
The objectives of this study were to investigate Salmonella carriage at each stage of pig production...
The study objectives were to investigate Salmonella prevalence, serovar distribution, and risk facto...
In this study, Salmonella prevalence, serovar distribution and risk factors for shedding were invest...
A survey was conducted to collect data on Salmonella prevalence, Escherichia coli counts (ECCs), and...
Across sectional study to determine the occurrence and antimicrobial resistance pattern of Salmonell...
We are focusing on the factors that predispose to Salmonella spp. infection in commercial pig produc...
The goal of this work is to identify the risk factors related to Salmonella in the porcine die at th...