TY  - JOUR
AU  - Arsić, Miloš
AU  - Vićić, Ivan
AU  - Petrović, Miloš
AU  - Dmitrić, Marko
AU  - Karabasil, Nedjeljko
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3330
AB  - Yersiniosis caused by Yersinia enterocolitica is the third most common zoonosis transmitted
from asymptomatic, healthy pigs to humans through raw or insufficiently cooked meat.
The occurrence of Y. enterocolitica on a farm can vary, depending on different risk factors,
including production system and biosecurity level. At the slaughterhouse, the contamination
level of carcasses depends to a great extent on practices during lairage, along with the handling
and processing of the head, tongue, tonsils, and rectum of slaughtered pigs. A comprehensive
approach for further Y. enterocolitica farm/slaughterhouse categorization, improved
hygiene practices, and mandatory surveillance for underestimated pathogens within the food
chain is necessary for maintaining the One Health concept.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Yersinia enterocolitica and control measures for reducing risks in the pork production chain
VL  - 64
IS  - 2
SP  - 237
EP  - 241
DO  - 10.18485/meattech.2023.64.2.43
ER  - 

@article{
author = "Arsić, Miloš and Vićić, Ivan and Petrović, Miloš and Dmitrić, Marko and Karabasil, Nedjeljko",
year = "2023",
abstract = "Yersiniosis caused by Yersinia enterocolitica is the third most common zoonosis transmitted
from asymptomatic, healthy pigs to humans through raw or insufficiently cooked meat.
The occurrence of Y. enterocolitica on a farm can vary, depending on different risk factors,
including production system and biosecurity level. At the slaughterhouse, the contamination
level of carcasses depends to a great extent on practices during lairage, along with the handling
and processing of the head, tongue, tonsils, and rectum of slaughtered pigs. A comprehensive
approach for further Y. enterocolitica farm/slaughterhouse categorization, improved
hygiene practices, and mandatory surveillance for underestimated pathogens within the food
chain is necessary for maintaining the One Health concept.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Yersinia enterocolitica and control measures for reducing risks in the pork production chain",
volume = "64",
number = "2",
pages = "237-241",
doi = "10.18485/meattech.2023.64.2.43"
}

Arsić, M., Vićić, I., Petrović, M., Dmitrić, M.,& Karabasil, N.. (2023). Yersinia enterocolitica and control measures for reducing risks in the pork production chain. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 237-241.
https://doi.org/10.18485/meattech.2023.64.2.43

Arsić M, Vićić I, Petrović M, Dmitrić M, Karabasil N. Yersinia enterocolitica and control measures for reducing risks in the pork production chain. in Meat Technology. 2023;64(2):237-241.
doi:10.18485/meattech.2023.64.2.43 .

Arsić, Miloš, Vićić, Ivan, Petrović, Miloš, Dmitrić, Marko, Karabasil, Nedjeljko, "Yersinia enterocolitica and control measures for reducing risks in the pork production chain" in Meat Technology, 64, no. 2 (2023):237-241,
https://doi.org/10.18485/meattech.2023.64.2.43 . .