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Hygiene control in pig processing

This article summarises the role played by the various stages of pig processing, including the farm, transport, lairage, abattoir and butchering room stages, that lead to the final contamination of the pork carcass. It provides an overview of the critical points involved in the spread of the pathogen Salmonella and the control measures available to help minimise its spread.

The control principles described, including the adoption of good cleaning and disinfection practices, could be applied to many raw meat processes to help reduce the overall risk of microbial contamination to the final raw product.

Read more about salmonella, pigs and human Salmonellosis.

Deb Smith, Global R&D Manager, Vikan

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