待宰时间对屠宰猪沙门氏菌感染频率的影响。
The effect of time in lairage on the frequency of salmonella infection in slaughtered pigs.
作者信息
Craven J A, Hurst D B
出版信息
J Hyg (Lond). 1982 Feb;88(1):107-11. doi: 10.1017/s0022172400069953.
Abstract
Groups of pigs were brought to an abattior by truck and approximately 25 were killed on each of the next 3 days. While the pigs were in lairage they were given water but were not fed. After slaughter the caecal contents of all pigs were cultured to detect Salmonella spp. The organism was isolated from 70% of 145 pigs killed after 1 day in lairage, 49% of 143 pigs that had been in lairage for 2 days and 41% of 135 pigs that had been held for 3 days.
摘要
猪群被用卡车运到屠宰场，在接下来的3天里，每天大约宰杀25头猪。猪在待宰圈期间给水但不给食。屠宰后，对所有猪的盲肠内容物进行培养以检测沙门氏菌属。在待宰圈待了1天的145头猪中，70%分离出了该病菌；在待宰圈待了2天的143头猪中，49%分离出了该病菌；在待宰圈待了3天的135头猪中，41%分离出了该病菌。
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本文引用的文献
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INCIDENCE OF SALMONELLA IN THE HOG COLON AS AFFECTED BY HANDLING PRACTICES PRIOR TO SLAUGHTER.
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