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In Denmark, the pig slaughterhouses have a daily input of pigs infected and/or contaminated with Salmonella, and the slaughter hygiene has major influence on the level of Salmonella contamination on the meat leaving the slaughterhouse. However, the relationship between the effect of improved hygiene performance and the consequential reduction of human health risk has not been estimated so far. In...
The development of the use of microbiological examinations in Danish food control is described. At the end of the millennium an increased number of cases of food-borne disease caused by zoonotic microorganisms necessitated a new strategy. The developments of international concepts and risk analyses procedures have been valuable guides on this route. The organisation of the Danish control structure...
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