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Distribution of Listeria spp. on Carcasses of Regularly Slaughtered Swine for Italian Dry Cured Ham.
J Food Prot
; 82(7): 1104-1109, 2019 Jul.
Article
in English
| MEDLINE
| ID: mdl-31199693
ABSTRACT
HIGHLIGHTS: Swine carcasses are often contaminated with Listeria spp. Heads are more contaminated than shoulders and thighs. Lairage time higher than 10 h is a risk factor for Listeria spp. contamination. Closed-cycle farms presented greater carcass contamination.
