Presence of Salmonella in the Red Meat Abattoir Lairage after Routine Cleansing and Disinfection and on Carcasses

Author: Small A.   James C.   James S.   Davies R.   Liebana E.   Howell M.   Hutchison M.   Buncic S.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.69, Iss.10, 2006-10, pp. : 2342-2351

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