Exposure assessment of Salmonella spp. in fresh pork meat from two abattoirs in Colombia

Keyphrases

• Colombia 100%
• Salmonella 100%
• Abattoir 100%
• Exposure Assessment 100%
• Fresh Meat 100%
• Hazard Analysis Critical Control Point (HACCP) 71%
• Slaughterhouse 42%
• Processing Stages 28%
• Meat Cuts 28%
• No Significant Difference 14%
• Pathogen Prevalence 14%
• Carcass 14%
• Foodborne Disease 14%
• Swine 14%
• Fold Increase 14%
• Raw Meat 14%
• Hanging 14%
• Mean Concentration 14%
• Disinfection 14%
• Critical Control Point 14%
• Food Safety Management System 14%
• Exposure Assessment Method 14%
• Pathogen Contamination 14%
• Health Protection Measures 14%
• Public Health Protection 14%
• Pathogen Exposure 14%
• Swine Slaughterhouse 14%
• Hazard Analysis 14%
• Reduction Control 14%

INIS

• colombia 100%
• assessments 100%
• salmonella 100%
• meat 100%
• pork 100%
• implementation 42%
• pathogens 42%
• control 28%
• processing 28%
• swine 28%
• distribution 14%
• concentration 14%
• food 14%
• management 14%
• public health 14%
• contamination 14%
• reduction 14%
• safety 14%
• transport 14%
• probability 14%
• mapping 14%
• hazards 14%
• protection 14%
• disinfection 14%

Food Science

• Salmonella 100%
• Pork Meat 100%
• HACCP 85%
• Meat Cut 28%
• Food-Borne Disease 14%
• Raw Meat 14%
• Food Safety Management Systems 14%
• Public Health 14%