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FBS is harvested from fetuses taken from pregnant cows during slaughter.
Salmonella can contaminate meat during slaughter and processing and is especially common in raw chicken.
The germs spread from chicken organs to meat during slaughter and can cause diarrhea, fever and cramps in humans.
Both well-designed equipment and trained employees are required to maintain a high standard of animal welfare during slaughter.
The toxic E. coli live in the digestive tracts of cows and can get on meat during slaughter.
Microbial contamination of carcass surfaces occurs during slaughter and post-slaughter processing steps, therefore interventions are needed to enhance meat safety and quality.
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While meat starts out sterile, it can become contaminated with bacteria -- like E. coli O157 H7 -- when it isn't handled properly during slaughtering or processing, and once contaminated, the only thing that will kill the bacteria is heat.
Salmonella in pork carcasses is a result of fecal contamination during slaughtering and processing.
Its hygienic quality depends on the contamination occurring during slaughtering and cutting process and the development and growth of these biocontaminants during cooling, storage, and distribution [ 13, 15].
PAdV detection in 1 meat sample and 4 sausages also indicates some fecal contamination during slaughtering, which was, however, similarly low in all countries.
Tissue from the centre of the outstreched small intestine of one horse was collected immediately after death during slaughtering and was frozen in liquid nitrogen.
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