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carcass |
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Furthermore, pork carcass contamination with bacterial pathogens such as Salmonella is consistently lowest in the large packing plants, which because of the large volume of production are most likely to acquire animals from large producers (U. Furthermore, samples are collected after slaughter processes that are intended to reduce carcass contamination. Fewer bacterial pathogens in the gut can significantly reduce the chance of carcass contamination during processing. |
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