Salmonella in pigs at slaughter evaluated
Source of Article: http://www.meatnews.com/news/headline_stories.asp?ArticleID=98882
Results from this report will serve as a scientific basis to assist Member E.U. States to define the best control measures for reaching the Salmonella reduction targets to be defined by the European Commission.
As a result of the study, E.F.S.A.’s Task Force
Control measures at the pig-farm level are also necessary for reducing Salmonella occurrence in pigs and pig meat, and that consideration should be given to integrated control programs covering both farms and slaughterhouses, the Task Force noted.
Some similarities between the Salmonella types most frequently reported in humans and those found in slaughter pigs were revealed in the analysis, indicating that pigs and pig meat do contribute to Salmonella infections in humans, though other animal species and food can also be a source for human infection.
Factors related to Salmonella infections were found to vary considerably between countries.
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