Hygiene indicator microorganisms for selected pathogens on beef, pork, and poultry meats in Belgium25

Last updated on 22-8-2019 by Anonymous (non vérifié)

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Peer reviewed scientific article



Several bacterial indicators are used to evaluate hygiene during the meat slaughtering process. The objectives of this study were to assess the Belgian baseline data on hygienic indicators and the relationship between the indicators and zoonotic agents to establish hygiene indicator criteria for cattle, pig, and chicken carcasses and meat. The study used the results from the official Belgian surveillance plan from 2000 to 2003, which included the monitoring of Escherichia coli counts (ECC), Enterobacteriaceae counts (EC), aerobic colony counts (ACC), and Pseudomonas counts (PC). The samplin…

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