Non-typhoidal Salmonella among slaughterhouse workers and in the pork value chain in Uganda
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International Livestock Research Institute
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Key messages<br/>
<ul>
<li>Bacteria such as non-typhoidal <i>Salmonella</i> can be transmitted through cross-contamination in the pork value chain.</li>
<li>Improving hygiene and pork handling practices at slaughterhouses and retail points is essential to ensure food safety. </li>
<li>Slaughterhouses could be used for sentinel surveillance of zoonotic infections in humans and animals. </li>
</ul>
Palabras clave
animal products, food safety, health, swine