Salmonella response to physical interventions employed in red meat processing facilities

Salmonella is a foodborne bacterial pathogen associated with red meat production worldwide. Survival of, and cross contamination with, this pathogen at any stage from the farm to the processing facility may result in human disease. Cattle, goat and sheep are common animal reservoirs of Salmonella. Various interventions to control the spread of this pathogen during red meat processing have been applied. Physical interventions, such as chilling,...