Decontamination of pork carcasses during scalding and the prevention of Salmonella cross-contamination

D. J. Bolton*, R. Pearce, J. J. Sheridan, D. A. McDowell, I. S. Blair

*Corresponding author for this work

    Research output: Contribution to journalArticlepeer-review

    30 Citations (SciVal)
    Original languageEnglish
    Pages (from-to)1036-1042
    Number of pages7
    JournalJournal of Applied Microbiology
    Volume94
    Issue number6
    DOIs
    Publication statusPublished (VoR) - 2003

    Keywords

    • Critical scalding temperatures
    • D-values
    • Pork slaughter
    • Preventing cross-contamination
    • Salmonella

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