Prevalence and risk factors for bacterial food-borne zoonotic hazards in slaughter pigs: a review.

@article{Fosse2009PrevalenceAR,
  title={Prevalence and risk factors for bacterial food-borne zoonotic hazards in slaughter pigs: a review.},
  author={Julien Fosse and Henri Seegers and Catherine Magras},
  journal={Zoonoses and public health},
  year={2009},
  volume={56 8},
  pages={429-54}
}
The Hygiene Package and Regulation EC-2160/2003 require information flow from farm to slaughterhouse to enhance European consumers protection in a 'farm to fork' approach. This obligation especially concerns food-borne zoonotic hazards transmitted to humans through pork consumption, such as thermophilic Campylobacter spp., Listeria monocytogenes, Salmonella enterica and Yersinia enterocolitica. Prevalence estimates of these four hazards are affected by the sampling strategy and diagnostic… CONTINUE READING
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