Quantitative Bio-Mapping of Salmonella and Indicator Organisms at Different Stages in a Commercial Pork Processing Facility.

Bueno L?pez R, Vargas DA, Jimenez RL, Casas DE, Miller MF, Brashears MM, Sanchez-Plata MX. Quantitative Bio-Mapping of Salmonella and Indicator Organisms at Different Stages in a Commercial Pork Processing Facility. Foods. 2022 Aug 25; 11(17).

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Mark W. Miller

RCMI CC is supported by the National Institute on Minority Health and Health Disparities, National Institutes of Health (NIH), through Grant Number U24MD015970. The contents of this site are solely the responsibility of the authors and do not necessarily represent the official views of the NIH

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