BACTERIOLOGICAL STATUS OF BEEF CARCASSES AT A COMMERCIAL ABATTOIR BEFORE AND AFTER SLAUGHTERLINE IMPROVEMENTS

被引：12

作者：

HUDSON, WR

ROBERTS, TA

WHELEHAN, OP

机构：

来源：

EPIDEMIOLOGY AND INFECTION | 1987年 / 98卷 / 01期

关键词：

D O I：

10.1017/S0950268800061732

中图分类号：

R1 [预防医学、卫生学];

学科分类号：

1004 ; 120402 ;

摘要：

引用

页码：81 / 86

页数：6

共 12 条

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[3]

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[4]

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[5]

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[9] THE EFFECT OF INCUBATION-TEMPERATURE AND SITE OF SAMPLING ON ASSESSMENT OF THE NUMBERS OF BACTERIA ON RED MEAT CARCASSES AT COMMERCIAL ABATTOIRS [J].

ROBERTS, TA ;

MACFIE, HJH ;

HUDSON, WR .

JOURNAL OF HYGIENE, 1980, 85 (03) :371-380

[10] CONTAMINATION OF MEAT - EFFECTS OF SLAUGHTER PRACTICES ON THE BACTERIOLOGY OF THE RED MEAT CARCASS [J].

ROBERTS, TA .

ROYAL SOCIETY OF HEALTH JOURNAL, 1980, 100 (01) :3-9

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