Salmonella risk control at farm level
Pig meat is not the first culprit that springs to mind when thinking of
he salmonella risk to human consumers. But it is still a risk and most
contamination arises at the farm level. Sarah Mellor caught up with
Hendrix UTD's Maarten van der Heijden in Amsterdam, where he was
presenting new data on salmonella control for pig farms.
This article can also be found at Feed Mix, volume 13, no. 1
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