Potential for the spread of Escherichia coli O157, Salmonella, and Campylobacter in the lairage environment at abattoirs.

@article{Small2002PotentialFT,
  title={Potential for the spread of Escherichia coli O157, Salmonella, and Campylobacter in the lairage environment at abattoirs.},
  author={Alison Small and Christopher A. Reid and Sheryl M Avery and N. Karabasil and Chris J. Crowley and Sava Buncic},
  journal={Journal of food protection},
  year={2002},
  volume={65 6},
  pages={931-6}
}
Prevalences of Escherichia coli O157, Salmonella spp., and Campylobacter spp. were examined in 270 swabs taken from selected sites along the unloading-to-slaughter routes of animal movement in lairages of six commercial abattoirs, three for cattle and three for sheep. The overall prevalences of the pathogens in the respective lairage environments were compared with those for 270 swabs from the pelts of 90 lambs examined in the present study and 270 swabs from the hides of 90 cattle examined in… CONTINUE READING