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Roland Fürstenberg1, Nina Langkabel1, Julia Grosse-Kleimann2

  • 1Working Group Meat Hygiene, Institute of Food Safety and Food Hygiene, School of Veterinary Medicine, Freie Universität Berlin, 14163 Berlin, Germany.

Microorganisms
|October 28, 2023
PubMed
概括

这项研究追踪了屠宰期间猪皮污染,发现虽然最初的数量增加了,但该过程显著减少了可生存总数 (TVC) 和沙门氏菌. 阿加接触方法有效地发现了卫生问题.