Changes in microbial contamination levels of porcine carcasses and fresh pork in slaughterhouses, processing lines, retail outlets, and local markets by commercial distribution

Encyclopedia of meat sciences

Choice Reviews Online · 2005 · 320 citations

Agriculture, Animal Sciences, Food Science +12

Extent of Microbial Contamination in United States Pork Retail Products

E.A. Duffy, K. E. Belk, John N. Sofos et al. · Journal of Food Protection · 2001 · 150 citations · Full text

Agriculture, Food Science, Microbiology +14

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

Declan Bolton, R.A. Pearce, J.J. Sheridan et al. · Journal of Applied Microbiology · 2002 · 126 citations

Agriculture, Animal Sciences, Microbiology +17

An Efficient Sampling Technique Used To Detect Four Foodborne Pathogens on Pork and Beef Carcasses in Nine Belgian Abattoirs

Nicolas Korsak, Georges Daube, Y. Ghafir et al. · Journal of Food Protection · 1998 · 96 citations · Full text

Agriculture, Animal Sciences, Food Science +17

Cross-contamination of carcasses and equipment during pork processing

Keith Warriner, Timothy G. Aldsworth, Sandeep Kaur et al. · Journal of Applied Microbiology · 2002 · 77 citations

Agriculture, Food Science, Microbiology +17