Salmonella in slaughter pigs: prevalence, serotypes and critical control points during slaughter in two slaughterhouses.

M. Swanenburg, H.A.P. Urlings, J.M.A. Snijders, D. Keuzenkamp, F. van Knapen

Research output: Contribution to journal › Article › Academic › peer-review

Original language	Undefined/Unknown
Pages (from-to)	243-254
Number of pages	10
Journal	International Journal of Food Microbiology
Volume	70
Publication status	Published - 2001

Cite this

@article{2a7b3e576d334809b6d0b57d93fe9de3,

title = "Salmonella in slaughter pigs: prevalence, serotypes and critical control points during slaughter in two slaughterhouses.",

author = "M. Swanenburg and H.A.P. Urlings and J.M.A. Snijders and D. Keuzenkamp and {van Knapen}, F.",

year = "2001",

language = "Undefined/Unknown",

volume = "70",

pages = "243--254",

journal = "International Journal of Food Microbiology",

issn = "0168-1605",

publisher = "Elsevier BV",

}

TY - JOUR

T1 - Salmonella in slaughter pigs: prevalence, serotypes and critical control points during slaughter in two slaughterhouses.

AU - Swanenburg, M.

AU - Urlings, H.A.P.

AU - Snijders, J.M.A.

AU - Keuzenkamp, D.

AU - van Knapen, F.

PY - 2001

Y1 - 2001

M3 - Article

SN - 0168-1605

VL - 70

SP - 243

EP - 254

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

ER -