bacteria (9)

This project performed a broad critical review of literature on interventions applied in a minced beef production chain for the reduction of bacterial load, with a focus on the pre-slaughter, slaughter, and post-slaughter production processes.

 

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Antimicrobial-resistant bacteria are a major public health problem. Of particular importance in the context of food safety is the prevalence of antimicrobial resistance (AMR) genes within nontyphoidal Salmonella, which is a leading bacterial cause of

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