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Dry-cured hams, shoulders and loins of Iberian pigs are highly appreciated in national and international markets. Salting, additive addition and dehydration are the main strategies to produce these ready-to-eat products. Although the dry curing process is known to reduce the load of well-known food borne pathogens, studies evaluating the viability of other microorganisms in contaminated pork have...
After the first case of Schmallenberg virus (SBV) was reported in southern Spain (March 2012), a retrospective serological study was carried out in extensive sheep flocks from nearby areas to assess the history of exposure to SBV and other selected ovine reproductive pathogens (Chlamydophila abortus, Coxiella burnetii, Border Disease virus ‘BDV’, Toxoplasma gondii and Neospora caninum). Secondly,...
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