نتایج جستجو برای: slaughtering
تعداد نتایج: 740 فیلتر نتایج به سال:
The aim of this article is to build a methodology allowing the study and the comparison of the potential spread of BSE at the scale of countries under different routine slaughtering conditions in order to evaluate the risk of nonextinction due to this slaughtering. We first model the evolution in discrete time of the proportion of animals in the latent period and that of infectives, assuming a ...
Pork is one of the sources of food-borne salmonellosis in humans. In this paper, the cost-effectiveness of different control scenarios against Salmonella in the stages finishing, transport, lairage and slaughtering is explored. A stochastic simulation model was used for the epidemiological analysis and a deterministic model for the economic evaluation. Results showed that the cost-effectiveness...
BACKGROUND Live poultry traders (LPTs) have greater risk to avian influenza due to occupational exposure to poultry. This study investigated knowledge, attitudes and practices of LPTs relating to influenza A (H7N9). METHODS Using multi-stage cluster sampling, 306 LPTs were interviewed in Guangzhou by a standardized questionnaire between mid-May to June, 2013. Hierarchical logistic regression ...
introduction crimean-congo hemorrhagic fever (cchf) is an acute viral zoonotic disease, which is endemic in vast geographic areas including the middle east. the causative agent, crimean-congo hemorrhagic fever virus (cchfv), is a nairovirus, which is mainly transmitted to human from infected hard ticks and viremic livestock. discussion given that viremic livestock are the main source of cchf ou...
During validation and verification of the system for the proper implementation of HACCP principles, it is essential to rely on microbiological data. Considerable science research has been carried out during the last twenty years on sampling and testing of carcasses for hygiene criteria. This includes the preferable indicator microorganisms to be used, in order to indicate the general hygiene of...
Broiler meat quality is one of the primary factors considered by the poultry industry. This study was conducted to estimate heritability and genetic correlation coefficients for meat quality traits in a single male broiler line. The meat ultimate pH (24 h after slaughter) and lightness presented the highest heritability estimates. Given the estimated genetic correlations, the pH measured at 15 ...
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