Conditions in Lairages at Abattoirs for Ruminants in Southwest England and In Vitro Survival of Escherichia coli O157, Salmonella Kedougou, and Campylobacter jejuni on Lairage-Related Substrates

Author： Small A.   Reid C.-A.   Buncic S.  

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.66, Iss.9, 2003-09, pp. : 1570-1575

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