Results 21 to 30 of about 13,279 (292)

Risk categorisation of abattoirs in Europe: Current state of play [PDF]

, 2023
In the last decades, a risk-based approach has been identified as a step forward in modernising meat safety system in Europe. Risk categorisation of abattoirs based on their process hygiene and the appropriate use of harmonised epidemiological indicators
Lazou, T, Bouwknegt, M, Blagojevic, B, Gomez-Luengo, J, Lazou, Thomai, Salines, M, Houf, Kurt, Antic, D, Salines, Morgane, Dadios, Nikolaos, Blagojevic, Bojan, Houf, K, Holthe, J, Gomez-Luengo, Jose, Dadios, N, Holthe, Janne, Bouwknegt, Martijn, Nastasijevic, I, Nastasijevic, Ivan, Antic, Dragan   +19 more
core   +1 more source

Rabbit meat sector value chain

World Rabbit Science, 2017
The aim of this research was to study the cuniculture industry in Spain, according to the Food Value Chain model, and analyse what its main operators are.
A. Baviera-Puig, J. Buitrago-Vera, C. Escriba-Perez, L. Montero-Vicente   +3 more
doaj   +1 more source

A scoping review of zoonotic parasites and pathogens associated with abattoirs in Eastern Africa and recommendations for abattoirs as disease surveillance sites

Frontiers in Public Health, 2023
Abattoirs are facilities where livestock are slaughtered and are an important aspect in the food production chain. There are several types of abattoirs, which differ in infrastructure and facilities, sanitation and PPE practices, and adherence to ...
Katie A. Rodarte, Jeanne M. Fair, Bernard K. Bett, Susan D. Kerfua, Folorunso O. Fasina, Folorunso O. Fasina, Andrew W. Bartlow   +6 more
doaj   +1 more source

Abattoirs [PDF]

Transactions of the Sanitary Institute of Great Britain, 1881
n ...
openaire   +1 more source

Occurrence of enterobacteriaceae in fresh camel meat with special reference to salmonellae [PDF]

Benha Veterinary Medical Journal, 2018
Eighty random samples of freshly slaughtered camel meat were collected from 4 different abattoirs namely (A) El-shohdaa, (B) El-Bagour, (C) Menouf and (D) Sadat (20 of each) located in Menofia governorate.
Ibrahim Abou Elghar, Nahla Abou-Elroos, Saad Saad   +2 more
doaj   +1 more source

Waste management at Free State abattoirs [PDF]

, 2014
South African red meat abattoirs currently rehabilitate waste poorly. This is due to a lack of resources, poor management and low prioritization. Ineffective waste management can result in considerable environmental damage and health risks.
Swanepoel, Jan Willem
core   +2 more sources

E. coli and Salmonella stereotyping in cattle carcasses at abattoir level [PDF]

Benha Veterinary Medical Journal, 2020
Ninety random samples of fresh beef were collected from the cattle carcasses slaughtered at 3 different abattoirs in Menoufia governorate namely A, B and C (30 of each), represented by neck region (chuck) during summer and winter seasons in 2018 (45 ...
Hemmat Ibrahim, Mohamed Hassan, Reham Amin, Hend almokadem   +3 more
doaj   +1 more source

Comparative Study of Knowledge, Risk factors, and Prevalence of Hepatitis B virus Infection Among Donkey Butchers and Herders in Ebonyi state, Nigeria [PDF]

African Journal of Gastroenterology and Hepatology
Aims: The study compares the knowledge, risk factors, and prevalence of HBV infection among donkey butchers and herders in Ebonyi State, Nigeria. Donkey butchers and herders comprise a high-risk population that can be controlled to minimize transmission ...
Peter Elom, Alfred Unah, Chika Onwasigwe
doaj   +1 more source

Microbiological quality of beef, mutton, and water from different abattoirs in the Eastern Cape Province, South Africa [PDF]

Veterinary World, 2020
Background and Aim: Abattoir processes from skinning, evisceration, to chilling usually lead to meat contamination by foodborne pathogens. Hence, continual microbial surveillance of slaughter carcasses by veterinary public health officials is key to ...
Philisani Ncoko, Ishmael Festus Jaja, James Wabwire Oguttu   +2 more
doaj   +1 more source

ESTABLISHMENT AND ORGANIZATION OF VETERINARY AND SANITARY SUPERVISION OF KYIV IN THE LATE 19th AND EARLY 20th CENTURY

Ukrainian Journal of Veterinary Sciences, 2020
Information on the formation of veterinary and sanitary supervision in Kyiv since the end of the 19th century is given. By 1888, there were 17 small private abattoirs in Kyiv, scattered throughout the city.
M. M. Stehney
doaj   +1 more source