Tracking the Salmonella status of pigs and pork from lairage through the slaughter process in the Republic of Ireland.

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Published in J Food Prot on December 01, 2010

Authors

S J Duggan1, C Mannion, D M Prendergast, N Leonard, S Fanning, U Gonzales-Barron, J Egan, F Butler, G Duffy

Author Affiliations

1: Department of Food Safety, Ashtown Food Research Centre, Teagasc, Ashtown, Dublin 15, Republic of Ireland.

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