Studies to determine the critical control points in pork slaughter hazard analysis and critical control point systems

R. A. Pearce; D. J. Bolton; J. J. Sheridan; D. A. McDowell; I. S. Blair; D. Harrington

doi:10.1016/S0168-1605(03)00333-7

Studies to determine the critical control points in pork slaughter hazard analysis and critical control point systems

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

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

97 Citations (SciVal)

Original language	English
Pages (from-to)	331-339
Number of pages	9
Journal	International Journal of Food Microbiology
Volume	90
Issue number	3
DOIs	https://doi.org/10.1016/S0168-1605(03)00333-7
Publication status	Published (VoR) - 1 Feb 2004

Funding

The authors wish to acknowledge John Egan of the Central Veterinary Research Laboratory, Abbotstown, Castleknock, Dublin, for serological identification of the Salmonella isolates. This work has been funded by the United States/Ireland Co-operation Programme in Agriculture Science and Technology.

Funders
United States/Ireland Co-operation Programme in Agriculture Science and Technology

Keywords

Critical control points
HACCP
Pork slaughter
Salmonella

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10.1016/S0168-1605(03)00333-7

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title = "Studies to determine the critical control points in pork slaughter hazard analysis and critical control point systems",

keywords = "Critical control points, HACCP, Pork slaughter, Salmonella",

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Studies to determine the critical control points in pork slaughter hazard analysis and critical control point systems

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Keywords

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