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. 1973 May;25(5):731–734. doi: 10.1128/am.25.5.731-734.1973

Isolation of Salmonellae from Pork Carcasses

J A Carpenter 1, J G Elliot 1, A E Reynolds 1
PMCID: PMC380903  PMID: 4577175

Abstract

Four hundred and twenty pork carcasses from four abattoirs were examined for the presence of salmonellae by use of swabbing-enrichment techniques and contact plate methods. Carcasses from only one abattoir were found to be contaminated by swabbing-enrichment (23.3%) and contact plate (17.9%) methods. The area of the skin side of the ham, near the anal opening, was determined to be the area to examine for isolating salmonellae from pork carcasses with the greatest frequency. The most frequently isolated species of salmonellae in this study were Salmonella derby, S. anatum, S. typhimurium, and S. indiana.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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