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Reduced contamination of pig carcasses using an alternative pluck set removal procedure during slaughter
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Quantification of hygiene indicators and Salmonella in the tonsils, oral cavity and rectal content samples of pigs during slaughter
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Quantification of the Campylobacter contamination on broiler carcasses during the slaughter of Campylobacter positive flocks in semi-industrialized slaughterhouses
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Free-living protozoa in the gastrointestinal tract and feces of pigs: exploration of an unknown world and towards a protocol for the recovery of free-living protozoa
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Transfer of Campylobacter from a positive batch to broiler carcasses of a subsequently slaughtered negative batch: a quantitative approach
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Identification of risk factors for Campylobacter contamination levels on broiler carcasses during the slaughter process
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- Journal Article
- A1
- open access
Co-occurrence of free-living protozoa and foodborne pathogens on dishcloths: implications for food safety