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|Title: ||Risk-based determination of critical control points for pork slaughter|
|Authors: ||Bolton, Declan J.|
Sheridan, James J.
|Issue Date: ||May-2002|
|Citation: ||Risk-based determination of critical control points for pork slaughter. The National Food Centre Research Report No. 56. Declan J. Bolton et al. Dublin; Teagasc, 2002. ISBN 1841702897|
|Series/Report no.: ||The National Food Centre Research Report;No. 56|
|Abstract: ||To identify the critical control points (CCPs) during commercial pork slaughter, 60 pigs in a small abattoir (80 pigs per day) and a similar number in a larger plant (2000 pigs per day) and/or their resultant carcasses were swabbed at the ham, belly and neck. The total bacterial contamination was determined after each stage from the live pigs on the farm to chilling of the carcasses in the abattoir.|
|Description: ||End of Project Report|
|Appears in Collections:||Food Safety|
Food Programme End of Project Reports
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