Samonellosis and meat hygiene: red meat.
The association between salmonellosis in man and the infection in food animals has been clearly established. There is, moreover, little doubt that abattoir by-products, effluent and solid waste may allow the recycling of infection in animals. The potential hazard posed by salmonellosis to human and animal health will be reduced only by a greater control over the slaughter of infected farm livestock, improved isolation and casualty slaughter accommodation, a stricter control of slaughterhouse hygiene and the provision and full utilisation of adequate laboratory facilities for the bacteriological examination of meat and the abattoir environment.
D000003:Abattoirs; D000821:Animal Feed; D000818:Animals; D002417:Cattle; D002418:Cattle Diseases / Q000382:microbiology; D005513:Food Inspection; D005516:Food Microbiology; D007878:Legislation as Topic; D008198:Lymph Nodes / Q000382:microbiology; D008460:Meat; D011201:Poultry Diseases / Q000382:microbiology; D012037:Refuse Disposal; D012417:Rumen / Q000382:microbiology; D012481:Salmonella Infections, Animal / Q000382:microbiology; D013242:Sterilization; D013312:Stress, Physiological / Q000662:veterinary; D013552:Swine; D013553:Swine Diseases / Q000382:microbiology; D006113:United Kingdom