Assessment of the hygienic characteristics of a process for dressing pasteurized pig carcasses

The Relevance of the Distribution of Micro‐organisms Within Batches of Food to the Control of Microbiological Hazards from Foods

D. C. Kilsby, M. E. PUGH · Journal of Applied Bacteriology · 1981 · 125 citations · Full text

Agriculture, Food Science, Microbiology +17

Hazard analysis and critical control point system

The National Advisory Committee o · International Journal of Food Microbiology · 1992 · 118 citations

Engineering, Systems Engineering, Hazard Identification +13

Reduction of Yersinia enterocolitica and Listeria spp. on pig carcasses by enclosure of the rectum during slaughter

Truls Nesbakken, Eva Nerbrink, Ole-Johan Røtterud et al. · International Journal of Food Microbiology · 1994 · 98 citations

Agriculture, Food Science, Microbiology +16

The presence of Escherichia coli, Salmonella and Campylobacter in pig carcass dehairing equipment

C.O. Gill, J. Bryant · Food Microbiology · 1993 · 75 citations

Agriculture, Animal Sciences, Veterinary Microbiology +14

The contamination of pork with spoilage bacteria during commercial dressing, chilling and cutting of pig carcasses

C.O. Gill, J. Bryant · International Journal of Food Microbiology · 1992 · 73 citations

Agriculture, Food Science, Microbiology +16