Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems

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

doi:10.1046/j.1365-2672.2002.01599.x

Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems

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

Teagasc - Irish Agriculture and Food Development Authority
Ulster University

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

100 Citations (SciVal)

Original language	English
Pages (from-to)	893-902
Number of pages	10
Journal	Journal of Applied Microbiology
Volume	92
Issue number	5
DOIs	https://doi.org/10.1046/j.1365-2672.2002.01599.x
Publication status	Published (VoR) - 2002

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title = "Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems",

author = "Bolton, \{D. J.\} and Pearce, \{R. A.\} and Sheridan, \{J. J.\} and Blair, \{I. S.\} and McDowell, \{D. A.\} and D. Harrington",

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AU - Bolton, D. J.

AU - Pearce, R. A.

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AU - Blair, I. S.

AU - McDowell, D. A.

AU - Harrington, D.

PY - 2002

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Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems

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