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Effect of slaughterhouse and day of sample on the probability of a pig carcass being Salmonella-positive according to the Enterobacteriaceae count in the largest Brazilian pork production region

Animal ScienceFoodborne IllnessFood MicrobiologyPorcine DiseasePig CarcassInfection ControlEnterobacteriaceae CountPublic HealthFoodborne HazardEpidemiologyFood Safety