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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/142

Title: Risk-based determination of critical control points for pork slaughter
Authors: Bolton, Declan J.
Pearce, Rachel
Sheridan, James J.
Keywords: Pork
Slaughter
HACCP
Pig carcasses
Contamination
Issue Date: May-2002
Publisher: Teagasc
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
URI: http://hdl.handle.net/11019/142
ISBN: 1841702897
Appears in Collections:Food Safety
Food Programme End of Project Reports

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