Key Benefits:
| Chapter 1 | Area and Definitions |
| Chapter 2 | Salmonellosis of pigs |
| Chapter 3 | Monitoring of crews |
| Chapter 4 | Fresh meat monitoring and the handling of tongues and tongues |
| Chapter 5 | Testing for critical resistant salmonella |
| Chapter 6 | Public supervision |
| Chapter 7 | Handling of samples |
| Chapter 8 | Expenditures of expenditure |
| Chapter 9 | Pensation |
| Chapter 10 | Digital communications |
| Chapter 11 | Penalty and entry into force |
| Appendix 1 | Vendor Details |
| Appendix 2 | Schema to report by piglets |
| Appendix 3 | Map Aggregation |
| Appendix 4 | Salmonella categorization of herds |
| Appendix 5 | Special slaughter |
| Appendix 6 | Svabertry-Special slaughtering crews with pigs |
| Appendix 7 | Peach meat surveillance (sweaber samples) |
| Appendix 8 | Tongues and Tunisians |
| Appendix 9 | Monitoring of critical resistant salmonella |
Publication of salmonella at swine
In accordance with section 4, section 5, paragraph 5. Paragraph 1, section 36, paragraph. Paragraph 37, paragraph. 3, section 39, paragraph. Paragraph 40, paragraph 40. 1, section 45 (3). 1 and 2, § 49, § 50, § 51, § 54, paragraph 5, section 59 a, paragraph. Parags 1 and 2 and 60 (2). 3 and 5, in the law of foodstuffs, cf. Law Order no. 467 of 15. May 2014, and section 26, section 27, paragraph. 2, section 29, section 30, paragraph 30. Paragraph 1, section 33 (2). Paragraph 1, section 34, paragraph 1. 1, section 36, section 53 (3). One and two, section 58, paragraph. One and two, section 66 a, paragraph. Parags 1 and 2 and section 70 (4), 3, in the law on animals of animals, cf. Law Order no. 466 of 15. May 2014 :
Chapter 1
Area and Definitions
§ 1. This notice lays down rules on the monitoring of salmonellosis and salmonella in pigs.
Paragraph 2. The announcement shall include primary production and the monitoring, slaughter and slaughter treatment of pigs of pigs.
Paragraph 3. The notice also refers to the laboratory testing and reporting of the laboratory for laboratory tests.
§ 2. For the purposes of this notice :
1) " accredited laboratory " means a laboratory accredited in accordance with the applicable version of the ISO/IEC 17025-"General requirements for the competence of the test and calibration laboratories" of the Danish Accrediting and Transit Fund (DANAK) or by one equivalent accreditation body, co-signatory of the European co-operation for Accreditation (EA) and International Laboratory Accreditation (ILAC) Cooperation Agreement (ILAC) multilateral agreement on mutual recognition.
2) Crew : Any team of pigs.
3) Responsible : The person who, in the Central Home Use Registry (CHR), is registered as a user of the crew. If a user is not registered, it is the owner of the crew.
4) Property : A particular geographical location that is identified by a unique number in CHR (CHR number).
5) Epidemiological unit : all animals on a property or a group of animals on a property that does not have contagious contact with other animals on the premises.
6) Mapping : Exemption and submission of teas samples for bacteriological study for salmonella, cf. Annex 3.
7) Mapping Frequency : The period at least is running between two mapping.
8) Critical-resistant salmonella : Salmonella bacteria resistant to antibiotics of fluorocoolons or 3. and 4. generation cephalosporin generation which is critical for the treatment of people.
9) Ice-cream sample : the liquid coming after freezing and subsequent thawing of a pigmeat test and which can be examined for antibodies against salmonella.
10) Newburst : the first time there is salmonellosis in a herd, or when, after salmonellosis has been observed and subsequently discovered, symptoms of the same or other animals present in the crew are likely to make the most likely that there is salmonellosis in the crew.
11) Risk-based monitoring : monitoring of a monthly post-mortem test. In the case of herds that meet the inclusion criteria and, in so doing, are assessed at low risk of salmonella.
12) Salmonella of a trade type : Salmonella Typhimurium, Salmonella 4.12 :i :-, Salmonella Derby, Salmonella Derby, Salmonella Infantis and Salmonella Choleraesuis.
13) Salmonella index : the weighted percentage of salmonella blood weighted in blood samples taken in breeding and reproduction pigs within the last three months. Samples are weighted 1:3:6, where the results of the last month are weighted in the best of the month.
14) Salmonella category : In the case of bacteriological and serological results, herds are categorized as salmonellanetic (category A) or salmonella positive. Salmonella positive herds are positive with either trade types or on the basis of serology alone (category C) or with types other than commercial types (category B).
15) Salmonella level 2 : Salmonella level of pig herds, which, on the basis of at least two positive meat samples, have a 40 and up to 65 slaughtering vines of 40 and 65.
16) Salmonella level 3 : The Salmonella level of pig herds, which, on the basis of at least two positive meat samples, have a slaughter of 65 or more or more wine-making wine, as well as crews under public supervision under the rules of this notice. Salmonellaniveau 3 is the most loaded level to be located in.
17) Salmonella value : a value calculated on the basis of the amount of antibodies used in the bone-juice test.
18) Salmonellosis : a contagious disease of one or more of a crew ' s animal, where the detection of salmonella bacteria in material taken in the herd or in animals of the crew makes it likely that bacterial causes are caused by a disease image ; marked by one or more of the following : Precision, fever, diarrhoea, respiration, abortion or death.
(19) Slaughtered wine index : The weighted percentage of positive test results in the meatloaf samples divided by the number of test results. The samples taken in the calculation must be taken in the last three months in which test results are available and these three months shall be at the same time in the last 12 months. Samples are weighted 1:1:5, where the last month's results weigh the best. The Watchet index is newly calculated on the seventh. working day of each month and is valid from 9. working day of each month.
20) Path test : A sample of 5 x 5 grams of piglet taken out representative in the path in which it was tested.
21) Validated method : An analytical method validated against the reference method (EN/ISO 6579) according to standard ISO 16140-Microbiological examination of food and feed-Protocol for the validation of alternative methods or other internationally recognition protocol or NMKL no. The validation must be carried out by an internationally recognised validation body, and the method must be equal to the minimum equal to the reference method.
Chapter 2
Salmonellosis of pigs
§ 3. The animal who is in charge of animals which is or may be suspected of being attacked by salmonellosis shall summon a veterinarian, cf. § 27, paragraph. 1 in the Law on animals of animals.
Paragraph 2. Offer a veterinarian in accordance with paragraph 1. 1, the veterinarian must seek the suspicion of the disease ' s disease or affront to the disease and the species of the disease found in accordance with the case of the disease. § 28, paragraph 1. 1 in the Law on animals of animals.
Paragraph 3. If a veterinarian after examination carried out in accordance with paragraph 1, In the case of its work, it shall be suspected that there is disease which is subject to paragraph 1. 1, the veterinarian shall report it to the Food Authority, cf. § 28, paragraph 1. Three in the act of animals.
Paragraph 4. Where salmonellosis has not been found in the crew within the last six months or is the subject of a fresh outbreak, the veterinarian must take and submit samples of the relevant material for the salmonella study into an accredited laboratory.
Paragraph 5. After receiving the results of the laboratory tests, the veterinarian must inform the crew responsible for the results.
§ 4. The Food Authority shall be able to ensure that the crew responsible for testing must ensure that material for salmonella from herds suspected as a result of clinical symptoms is suspected of being infected with salmonella bacteria is taken.
Paragraph 2. The Food Authority may provide that the crew responsible shall ensure that samples are taken from crews to study the spread of infection of salmonella bacteria in animal populations and from herds in a defined geographical geographical area ; territory where one or more crews have been placed under public supervision in accordance with the rules laid down in this notice.
Paragraph 3. The FDA may be subject to samples taken as part of other disease control or monitoring programmes, examine for salmonella or salmonella bacteria.
Paragraph 4. The people in paragraph 3. 1 and 2 samples shall be taken from a veterinarian or a veterinarian or a veterinarian's instructions and under his responsibility.
§ 5. If, in the case of a laboratory examination, salmonella bacteria is detected and, if the suspicion of salmonellosis is confirmed in accordance with the rules laid down in section 3, paragraph 3. 2 and 4, the FDA may place the crew of the crew under public supervision in accordance with the rules laid down in this notice.
Chapter 3
Monitoring of crews
§ 6. Entities responsible for slaughtering or slaughtering pigs shall keep suppliers lists in accordance with the guidelines set out in Annex 1, Chapter 1.
§ 7. Undertakings carrying out slaughter or slaughter treatment of pigs must be carried out and submitted meat samples from carcasses to study for salmonella for salmonella, in accordance with the guidelines set out in Annex 1, Chapter 2.
§ 8. On the basis of the number of samples taken in accordance with the rules of section 7 and the number of positive samples, the crew of the crew shall be calculated as the result of the crew ' s slaughter. The FDA shall place the crew at the salmonella level from 1 to 3 and shall notify the statement of the crew responsible in accordance with : however, section 23 (3). 2.
§ 9. Watchet herds shall be designated for risk-based monitoring when the latest 10 meat samples are negative and not more than 6 months old and the drawal index is 0.0. Risk-based surveillance will lapse if :
1) the monthly meatswain test is positive ;
2) the crew has not delivered a slaughter wine for 130 calendar days ; or
3) pigs for slaughter have been delivered without the result of an analysis result of a meatswag test.
§ 10. In the case of crews located at level 2 or 3, the crew responsible shall be notified within 14 days of notification of the level allocation for which pigpig-producing herds have been received. The reporting obligation shall also apply to piglets produced on the same property (CHR number) within the last six months, calculated from the level allocation date, cf. however, paragraph 1 2. The report shall contain at least the information set out in the table in Appendix 2.
Paragraph 2. Except for the provision in paragraph 1. 1 are herds, or have been in level 2 or 3 within the last six months and where the notification has been submitted in accordance with the rules laid down in paragraph 1. 1.
Paragraph 3. If the piglets are not received directly from a crew but through an intermediaries, the crew responsible for the crew shall be notified within 14 days of notification of the reporting requirements, to report on the statements received from those received ; piglets over the period six months up to the last delivery before the level allocation.
Paragraph 4. In the paragraphs in paragraph 1. 1 and 3 pigmeat-producing herds shall be the crew responsible, within 14 days of notification of the arrival of the crew of the crew at level 2 or 3, to identify the crew in accordance with the guidelines set out in Appendix 3, cf. however, paragraph 1 5.
Paragraph 5. The following piglets are exempted from the requirement for mapping in paragraph 1. FOUR :
1) Oral locations where the CHR number of the crew is a crew of slaughter in risk-based monitoring and results from at least 3 veal samples from the previous three calendar months and at least one result is from the last or This month.
2) Oral locations where the CHR number of the crew has been taken within three months from the date of the assigning of the slaughter esserene crew to Level 2 or 3, a minimum of 5 negative meatloaf samples and no positive meatloaf samples.
3) Oral, from which the guidelines of the guidelines set out in Annex 3 have been taken in the last six months and submitted by the guidelines in Annex 3 to the salmonella study, and where no salmonella has been found of a commercial type,
4) Oral, from which the guidelines of the guidelines set out in Annex 3 have been taken in the last 60 months or in other material from the crew and where salmonella of a commercial type has been collected within the last 60 months, shall be submitted in the case of the stibued samples.
5) Statements which, in the past two months, have been mapped out in accordance with the rules in section 15 (3). 2, and where the samples have been analysed so that the results of safety can be applied to the correct type of mapping and the consenting veterinarian, either :
a) have specified the insertion types at the time of the submission, or
b) can reimburse to the laboratory that the card-laying has covered the small pig-pig-producing herd.
§ 11. All pig herds shall be placed in a salmonella category on the basis of results of microbiological samples taken from the crew and results of post-mortem examinations from the crew of the crew, if any, to the slaughter of the crew, cf. Annex 4, Table 1.
Paragraph 2. A crew that is categorized as a positive may switch to negative if the conditions set out in Annex 4, Table 2 or 3 are fulfilled, or if the bacteriological tests of the samples taken in accordance with Annex 4 are negative for salmonella.
Paragraph 3. Agriculture & Food ensures that the categorisation of herds is published on the Internet.
§ 12. In the case of crews located in level 3, the crew responsible shall :
1) ensure that transport to the slaughterhouse in Denmark is given in accordance with the guidelines set out in Annex 5, Chapter 2 ;
2) initiate infective action by means of manure and use of tools common to other herds in accordance with the instructions of the Food Management Board ; and
3) ensure that the food chain information has been properly updated.
§ 13. The slaughter of pigs from herds in level 3 shall be subject to special slaughter treatment and be disposed of in accordance with the guidelines set out in Annexes 5 and 6, see. however, paragraph 1 2
Paragraph 2. Except for the provision in paragraph 1. The following conditions have been met in Chapters 5 and 6, other than those referred to in Chapters 5 and 6 :
1) At least 100 slaughtering pigs are delivered for slaughter over a six-week period.
2) Five out of 45 blood tests have a salmonella value of 31 or above.
3) Blood tests have been taken at the earliest four weeks and no later than three weeks before the expected delivery.
Paragraph 3. A crew assigned to level 3 after Article 8, which was not already in level 3 before the designation, may provide animals for one slaughter without special slaughter if the slaughter is enrolled in the slaughterhouse by 14. working day of the month. Subsequent slaughtering shall be carried out in accordance with the guidelines set out in Annex 5.
Paragraph 4. Carcases which have undergone decontaminating treatment to ensure that the number of salmonella bacteria in the carcases is reduced to a non-measurable level is exempted from the guidelines set out in Annex 6. The decontaminating treatment may not impair the food safety quality of the meat or cause the meat to no longer possess the characteristics of the fresh meat.
§ 14. In each breeding herd of pigs, the crew responsible shall ensure that 10 blood samples from pigs be taken from pigs in the fourth to 7 months of age to study for salmonella antibodies. Samples must be taken and sent together.
Paragraph 2. If the crew is divided into several epidemiological units, 10 samples from each unit shall be taken.
§ 15. The salmonella index of the crew shall be calculated on the basis of the blood samples referred to in section 14.
Paragraph 2. Where the salmonella of the crew is at 5.0 or more, the crew responsible shall ensure that no later than 14 days after calculating the salmonella ' s salmonella calculation, the spas shall be sent from the herd to the bacteriological examination after the sale of the salmonella ; the guidelines set out in Annex 3, cf. however, paragraph 1 3.
Paragraph 3. Except for the provision in paragraph 1. 2 are the following conditions :
1) Oral operations within the last six months shall have had a salmonella index of 5.0 or more and from which an examination of salmonella bacteria shall be carried out in accordance with the rules laid down in paragraph 1. 2.
2) Statements over the past six months have been mapped out in accordance with the rules in section 10 (1). 4, and where the samples have been analysed so that the results of safety may be applied to the correct type of mapping, and the consenting veterinarian means :
a) have specified the insertion types at the time of the submission, or
b) be able to reimbursing the laboratory for the production of the keeping of the breeding and production of the breeding stock.
§ 16. For the purposes of the circulation of animals for life, the crew responsible shall inform the person of the findings of critical resistant salmonella and bacteriologically demonstrated salmonella, including serotype, within the last 60 months. All found types of serotypes in the period must be reported. In addition, the crew responsible shall inform the tapeas of the following :
1) For breeding and production herds : the salmonella ' s salmonella and salmonella category are set.
2) For all of the crew types, the salmonella category of crew is set.
3) For slaughters of slaughter : the salmonella level of crew within the last three months.
§ 17. The crew responsible to export or performs pigs shall, on the grounds of the Food Management Board, ensure that blood samples or stibular samples are taken from the crew for the study of salmonella or salmonella bacteria.
Chapter 4
Fresh meat monitoring and the handling of tongues and tongues
§ 18. Entities responsible for slaughtering or slaughtering pigs shall take samples from carcasses (fresh meat surveillance) to the salmonella study in accordance with the rules laid down in Annex 7, Chapters 1, 2 and 8.
Paragraph 2. The people in paragraph 3. 1 the undertakings concerned are responsible for the submission and bacteriological examination of carcases from carcasses shall be carried out in accordance with the rules laid down in Annex 7, Chapters 3, 4, and 9.
Paragraph 3. Judgment of the outcome of the results referred to in paragraph 1. 1 and 2 of the fresh meat surveillance referred to shall be carried out by the company responsible according to the rules laid down in Annex 7, Chapters 5 and 7.
Paragraph 4. Follow-up in connection with the one in paragraph 1. 3 the assessment referred to shall be carried out by the company officer in accordance with the rules laid down in Annex 7, Chapter 6.
Paragraph 5. The company person responsible must ensure that the results of the surveillance for the month in question shall be reported within 14 days of the following month. However, the report of the serotype can be made when available.
Paragraph 6. Notification pursuant to paragraph 1. Five shall be made to the Food and Management Board of the Management Board of Directions. In the form of notification, the table in Annex 7, Chapter 9, may be used.
§ 19. The handling and use of tongues and tongues of the establishment shall be carried out in accordance with the guidelines set out in Annex 8.
Chapter 5
Testing for critical resistant salmonella
20. The person responsible for the sampling according to Annex 9 shall ensure that salmonella isolates are examined for critical resistance, cf. § 28.
§ 21. Where the laboratory examination of material from a crew is detected critically resistant salmonella, the crew responsible shall ensure that :
1) carrying out a transmission of infection, including the mapping of medicinal products ; and
2) the manure of the crew is not used for the cultivation of larglar fruit and vegetables or to pasture land during the period during which the grass is used for feed.
Paragraph 2. The crew responsible shall report the result of the person referred to in paragraph 1. 1, no. 1 mentioned transmission of infection to the Food Authority.
Paragraph 3. A crew of critical resistant salmonella may be declared free of such release when :
1) 2 short-layings have been carried out (according to Annex 3) at least 45 days of intervals with a negative result for critical resistant salmonella, or
2) the herd has been slaughtered or slaughtered, cleaning and disinfection operations have been approved by the Food Authority.
§ 22. In the case of a find of critical resistant salmonella in meat or products thereof, the establishment must carry out contamination of origin with a view to identifying the originating herd.
Paragraph 2. The result of the one in paragraph 1. 1 the transmission of contamination shall be reported to the Food Authority.
Chapter 6
Public supervision
-23. The person responsible for a herd under public supervision shall :
1) ensure that the sick animals of the crew are kept in isolation ;
2) ensure that the transport of animals for slaughter takes place in accordance with the guidelines laid down in Annex 5, Chapter 2, and that animals or products may otherwise be moved only from the premises after prior authorisation from and under conditions laid down by the Food Authority,
3) ensure that fertilisers are processed from the crew following the instructions of the Food Management Board ;
4) initiate infective measures by means of manure and use of means of manure and use of tools common to other crews ;
5) ensure that the removal of fertilisers, utensils, machinery and the like used in the crew shall be carried out only after the authorisation of the FDA and on specified conditions,
6) ensure that animals ' s locations, tools, machinery and other similarly cleaned and disinfected shall be made after the instructions of the Food Type,
7) restricting external contacts to the crew ;
8) implement an effective pest control ; and
9) immediately notify the public supervision of anyone who comes into contact with the crew.
Paragraph 2. Watchet herds shall be placed under public supervision in salmonella level 3.
§ 24. A slaughterhouse receiving animals from the herds referred to in section 5 shall ensure that the handling and disposal of the proceedings shall be taken in accordance with the guidelines set out in Annexes 5 and 6.
§ 25. In the herds referred to in section 5, the FDA shall cancel the public inspection whenever :
1) The FDA assesses that salmonellosis is no longer in the crew, or
2) the herd has been slaughtered or beaten down and the cleaning and disinfection of the Food Authority is approved by the Food Safety Board.
Paragraph 2. Slaugher vine herds shall remain in salmonella level 3 until the crew of the crew is less than 65.
Chapter 7
Handling of samples
SECTION 26. They in section 4, paragraph 4. 1 and 2, section 10 (4). 4, section 11, paragraph 1. 2, section 14 (4). 1, section 15, paragraph 1. The samples shall be taken by a veterinarian or in accordance with the responsibility of a veterinarian or in accordance with his responsibilities.
§ 27. Samples taken in accordance with the rules of section 3 (3). 4, section 4, section 7, section 10, section 10. 4, section 11, paragraph 1. 2, section 13 (3). 1 and 2, section 14, section 15, section Two, section 17, section 18, section. 1, and section 20, shall be submitted for examination in an accredited laboratory.
Paragraph 2. Laboratories investigating samples taken in accordance with the provisions of section 7 and section 14 shall also be approved for this purpose by the Food Authority.
Paragraph 3. Samples taken in accordance with the rules in section 10 (4). 4, section 15 (3). 2 or in the free test samples in Annex 4 may be investigated as contested according to the instructions of the Food Management Board.
§ 28. The person responsible for the submission of samples for bacteriological tests shall ensure that the samples are analysed after the latest version of EN/ISO 6579 or NMKL no. In addition, validated methods may be used. The validation must have been made on relevant sample material.
Paragraph 2. All salmonella specs must be examined for the type of serotype and resistant determination, cf. however, paragraph 1 3.
Paragraph 3. Samples taken in accordance with the rules in section 10 (4). 4 or Section 15 (3). Paragraph 2 shall be exempt from the provision in paragraph 1. 1 salmonellasusply isolat per 1. the submission of serotypes and resiliency must be submitted.
Paragraph 4. Resistance must be carried out with the antimicrobial substances listed in Commission Decision 2007 /407/EC of 12. June 2007 on harmonized surveillance of antimicrobial resistance in salmonella in poultry and pigs.
Paragraph 5. The people in paragraph 3. 1 the said examinations shall be carried out on an accredited laboratory.
§ 29. The examiner shall ensure that the laboratory returns the result of the laboratory tests to the depositor, to the effect that such notification shall be carried out.
Paragraph 2. The crew responsible or the establishment shall ensure that the results of examinations of examinations carried out in accordance with the rules laid down in section 3 (3). 4, section 4, section 7, section 10, section 10. 4, section 13 (3). 2, section 14, section 15, and § 17 is transferred to the Zoonoseregister after the Food Management Board's instructions.
Paragraph 3. The results of examinations of samples taken in accordance with the rules of this notice shall be kept at the crew responsible or the establishment for at least three years.
-$30. The crew responsible shall ensure that the laboratory immediately reports any bacteriological or serological detection of salmonellabacteria or antibodies against salmonella in samples taken in accordance with the rules laid down in section 3 (3). 2 and 4, section 4, section 10, section 10. 4, section 15 or section 17, to the FDA.
§ 31. Sampling and submission of samples, laboratory examinations and registration, reporting and storage of results pursuant to this notice, in addition to that in section 7, section 13 (3). 1, section 18 and section 26 to 30 referred to shall be carried out after the instructions of the Food Type.
Chapter 8
Expenditures of expenditure
§ 32. The costs of bacteriological tests shall be carried out in accordance with the rules laid down in section 3 (3). 4, shall be borne by the Food Authority.
Paragraph 2. The costs of bacteriological examination of samples taken in accordance with the rules of section 20, with the exception of test types 1, 4 and 5 of Annex 9, shall be borne by the Food Authority.
Paragraph 3. All other expenses incurred pursuant to this notice shall be ineffectiable to the Food Authority.
Chapter 9
Pensation
§ 33. The Food Management Board may dispense with the provisions of section 10 (4). Paragraph 1 and paragraph. 3 and 4, and section 15 (3). 2, if the FDA assesses that the oversight of the provisions shall not be disregarded, including that there is no risk of contamination to other herds or a risk of the deterioration of food safety.
Paragraph 2. The FDA may, at the request of any slaughter, move a crew from level 2 or 3 to level 1 if the crew responsible can document that :
1) who have not been pigs on the premises for a minimum of six months prior to the insertion of new animals to which the level of the change relates ; or
2) The stable (s) are sweeping renovated, including the replacement of floor, pipes, walls, so that the FDA assesses that the risk of continued salmonella contamination is minimized.
Chapter 10
Digital communications
§ 34. Communications from the Food Authority is digitally in the following cases, cf. however, paragraph 1 2 :
1) In the event of the delivery of results for meat-air samples, cf. § 7.
2) In the case of notification of notification of the reporting obligation, cf. ~ 10 (1)) 1.
3) For the transmission of requirements for the mapping of pigpig-producing crew, cf. ~ 10 (1)) 3 and 4.
4) In the case of notification of the requirement for special slaughter, cf. § 12.
5) For the transmission of requirements for the mapping of breeding and propagation herds, cf. § 15. paragraph 2.
Paragraph 2. The Food Board may dispensers from paragraph 1. 1, when exceptional circumstances are therefore speaking. The Food Service may have a time limit for the derogation.
Chapter 11
Penalty and entry into force
$35. With fine punishment, the one who
1) is in violation of section 3, section 4 (4). 4, section 6, section 7, section 10, section 10. Paragraph 1 and paragraph. 3 and 4, section 12, nr. Number one and number 3, section 13 (3). One, section 14, section 15, section. 2, section 16, section 18 (4). 1-5, section 19, section 21, paragraph 21. 1-2, section 22, section 23, paragraph 23. 1, no. 1, 4, and 7-9, section 24, section 26, section 27 (4). 1 and 2, section 28, section 29 (4). 1 and 3 and Clause 30, or
2) omits to comply or prohibitions pursuant to Article 4 (2) ; 1-2, section 5, section 12, no. Two, section 17, section 18, section. 6, section 23, paragraph. 1, no. 2, 3, 5 and 6, section 27 (4). 3 and 9 (4) (3). 2 and section 31.
Paragraph 2. Companies can be imposed on companies, etc. (legal persons) punishable by the rules of the penal code 5. Chapter.
§ 36. This notice comes into force on the eighth. December 2014.
Paragraph 2. At the same time, notice No 1183 of 6. November 2014, the salmonella of pigs.
The FDA, the fourth. December 2014
P.D.V.
Hanne Larsen.
/ Beatrice Fogh Larsen
Appendix 1
Vendor Details
Chapter 1
Vendor Lists and Contractors
1) Piglets carrying out electronic identification, including piglets using a web solution for the designation of slaughter pigs for sampling of meat samples, send details of the slaughter numbers and the CHR (CHR) number to the delivery of the following The system provider via Danish Media Research Institute, Technological Institute.
2) For each shipment, the consignments shall indicate :
a) Date of delivery,
b) CHR number for supplier and origin crew,
c) the name and address of the crew responsible ;
d) the address of the supplier ' s address ;
(e) number of animals supplied.
Chapter 2
Serological surveillance on pigmeat-meat-meat samples
Listing of lists and barcode labels (labels)
1) Each month, the system vendor shall send a list of all supplier herds which in the zoonoseregister are attached to a slaughterhouse, for the slaughterhouse. The list shall indicate the deliveries of the last 13 weeks for all of the crews supplying slaughtering pigs to the slaughterhouse. However, for the smaller slaughterhouses, the list shall be sent every quarter.
2) Together with the list, the system provider sends a number of bar code labels (labels) for each of the liver herds, with a term of validity of 1 month. However, for the smaller slaughterhouses, the period of validity shall be three months.
3) The list from the system provider also includes information on how many samples have been taken and sent to laboratory testing.
4) Pigit warehouses using electronic designation or web solution shall make unique labels for the designated slaughtering pigs themselves.
5) When the delivery of the crew exceeds the expected number of slaughtering pigs or when a new supplier is first supplied to slaughtering pigs for the slaughterhouse or by mistake in the supplied labels, the slaughterhouse must take one test to each other. 10 supplied pigs (but not more than 5 samples) from a crew ' s shipment on the day of the slaughter and submitting them with an accompanying note which may be obtained from the website or delivered by contact to Danish Slagors.
Sampling
1) Pigs of swine which do not electronically nominate slaughter pigs for sampling of meat samples shall be carried out from animals from herds corresponding to the number of labels supplied by the system vendor.
2) Pigit warehouses carrying out the electronic identification of slaughtering pigs for sampling of meat samples shall be subject to the following :
|
Issuing of samples
1) All meat samples must be affixed to a sample of the sample to be applied to the associated label, with the readable approval number and the CHR number of the crew, so that the label with the lowest test number is always used first. The samples must be kept at the highest-12º C and shall be sent in the frozen state after careful packaging for examination within four days of set-aside. However, slaughterhouses which slaughter less than 500 000 pigs each year submit samples within 7 days of taking.
2) The samples shall be sent in the resulting crates. Measures must be taken to ensure that the meat can not be carried out during transport to the laboratory, including by the use of other shipping operations.
Appendix 2
Schema to report by piglets
|
||||||||||||||||||||||||
Submitted By : ________________
CHR no. BY____________________________________________
Address :
Zip ____________, By _____________________________
Owner / beStatement Manager signed _________________________________________, By_________________________________________________________________________
The schema will be submitted to : Agriculture and Food, the Food Safety and Veterinary Office, Axeltorv 3, 1609 Copenhagen V, fax no. 33 13 53 25 .
The schema can be completed, signed, and scanned is sent on mail to : Salm-indberet@lf.dk
Appendix 3
Map Aggregation
Sampling of salmonella of salmonella in pig herds
1) The samples must be evenly distributed among the animals of the herd (for animals means the lakes, poles, weaning pigs, slaughters, etc., except piglets), so that the investigation gives a true image of the herd concerned.
2) Sampling frequency :
a) In the herds of 400 or more animals, 20 shall be subjected to 20 stibuck-down samples.
b) In herds with fewer than 400 animals, a declining number of samples is taken into the following levels :
|
3) The stileing samples shall be collected in plastic braces with denoted lids, which are to be filled with a maximum of 2/3.
4) The tests must be attached to a notice of submission that clearly indicates :
a) Date of removal,
b) CHR No,
c) the name and address of the crew ;
d) the place of residence of the crew, if different from the crew address,
(e) crew size,
(f) the number of samples submitted,
g) the nature of the blueberries ;
(h) if the samples are not examined as collele tests, cf. § 27, paragraph. 3
Appendix 4
Salmonella categorization of herds
Salmonella Categorization
A herd which has been assigned salmonella, salmonella is categorized as positive, if slaughter from a CHR number during the period of the assessment period (which corresponds to the frequency of the mapping frequency) has been at level 2 or 3 or breeding index, in the case of 3 or 3, or 3 or 3 or the breeding index. the crew of salmonella is also categorized as positive, cf. Table 1. The mapping frequency depends on the type of serotype that is referred to in, see § 10.
In the case of positive means, salmonella is arteriological or that the crew has serological reactions to salmonella corresponding to Level 2 or 3 or avls and reproduction index, =5, within the period of the evaluation period.
In the case of negative, salmonella is not shown that the crew is not in level 2 or 3 or breeding index, = 5 and have not been at the time of the evaluation period-or that the crew has been free-tested.
Table 1. Salmonella categorization on the basis of serological results and / or microbiological findings
|
Free Test
Positive crews remain positive until the post-mortem inspection shows that the crew is no longer positive, or the crew owner even anchors the crew free-tested.
Free-testing may be carried out by means of a sample of meat, by means of routine blood tests if the crew is a breeding stock and propagation herd, or by means of the extraction of the ripentry samples.
Table 2 displays the criteria for free testing. If one of the three possible combinations in Table 2 is met, the crew may change category to negative.
Table 2. Free-testing of positive herds (in the light of serological results of the surveillance and / or supplemental mapping),
|
Table 3. Free-testing of positive breeding and propagation herds
Additions may also be released as described in the table below, including the reproduction of the Avl and reproduction. In the case of breeding and production herds, the monthly blood tests taken out of 10 poll in age 4-7 months shall also be included in the free testing.
|
Exemption of the rib-down samples
1) This section contains provisions for the free-testing of herds categorized as positive after section 11 and which the owner is requested to be free to be tested.
2) The following shall apply to all free tests referred to in this Annex :
a) The stilee samples must be taken and sent together.
b) The same individuals must not be tested on repeated occasions.
c) A test unit is defined as an epidemiological unit.
d) The number of samples given in the forms shall be taken out as of each. test unit.
3) Sampling frequency :
a) The polteassection shall be taken out one per-sample per litmus test ; 5 polte, however, a maximum of 20 samples.
b) In the herds of more than 75 lakes, the number of samples shall be taken and shall be examined by 20 stiff samples per one. test unit (piglets and unprockers).
c) In accordance with the guidelines set out in Annex 3, pigs wine shall be mapped out.
d) The above samples can be analysed as collele tests.
(e) In herds of 75 or fewer lakes, a falling number of samples shall be examined to the following extent :
|
4) So-herbal free testing is at a combination of No 1. 3 (a) and (b) or (b) (3) (a) and (e), 3 (c) where applicable.
Appendix 5
Special slaughter
Chapter 1
Serequisites
1) This Annex refers to the specific slaughter of animals from the following herds :
a) Pigagements placed under public supervision due to salmonellosis.
b) Pig crews located in level three in accordance with the rules of section 8.
Chapter 2
Carriage for the slaughterhouse
1) In the case of transport, animals with lower salmonella status shall not be contagious with the herds referred to in Chapter 1 of this Annex.
2) The company must, in the case of carts, additional careful cleaning and subsequent disinfection with suitable means of disinfectant and used footwear after the transport of animals from special slaughter herds.
Chapter 3
Receipt of slaughter animals
1) Animals from special slaughtering herds must be slaughtered only in slaughterhouses with permanent meat checks.
2) Animals from each individual slaughter herd shall be disbarred separately so as to avoid contact with animals from other crews.
3) In order to reduce the spread of contamination during unloading and storage, animals from special slaughtering herds shall be transported and received for slaughter as close to the time of slaughter.
4) The stables that have been used for the storage of animals from special slaughter herds shall be cleaned thoroughly and disinfected before they are re-used.
Chapter 4
Slaughter
1) Slaughter must be made as late as possible and as far as possible at the end of the week. None of the animals in question must face up to the next day.
2) Animals intended for free circulation following the guidelines laid down in Chapter 5 (5). Four-five shall be slaughtered before other separate slaughter herds.
3) The company must ensure that the slaughter process is carried out under more stringent hygiene monitoring, so as to :
a) the rate of slaughter shall be minimised in such a way as to minimize the risk of minimising hygiene ;
b) the attention of the establishment, in particular, to critical points in the slaughter line, e.g.. ecexceration, pluck collection, and
c) The heads of the beasts are undone.
4) The carcases shall be monitored for the presence of fertiliser pollution. Pure-contaminated carcasses shall be registered and taken to the inspections where the carcase must be carefully cleaned. If it proves impossible to cut the body, it must be referred directly to the cashier.
5) The chain of slaughter and equipment must be cleaned and disinfected thoroughly after the closure of the slaughter.
Chapter 5
Slaughtering of carcasses
1) Carcases and meat shall be subjected to a treatment to ensure inactivation of salmonella. This can be done by heat treatment that ensures a centre temperature of at least 75 ° or at the time of the second combination of time and temperature having equivalent effect on salmonella.
2) Heat processing must be carried out at a licensed meat product establishment.
3) Coat can also be used for salting according to the guidelines laid down in Chapter 7.
Exemptions from requirements for heat treatment or salting
4) The requirement for heat treatment or salting in accordance with the rules laid down in Chapter 7 may be waived if :
a) the carcases shall be subjected to microbiological tests as described in Annex 6. The slaughterhouse shall choose whether a day-life delivery of pigs for special slaughter must :
i) be checked together with a view to the disposal of fresh meat,
(ii) shall be divided into partial deliverables controlled separately for the purposes of the distribution of fresh meat ;
(iii) broken down in subcontracting, one or more of which is allocated to heat treatment or salting without prior control, and other checks to be checked for the purpose of the fresh meat ; or
(iv) dispalers for heat treatment or salting without prior control,
b) the analytical results satisfy the requirements of Annex 6, Chapter 6 ;
c) carcases and meat from special slaughtering crews are stored and handled, including chilled, boned, boned, separated from other bodies and other meat until the results of the laboratory are available ; and
d) the establishment shall notify the FDA of the disponation of pigs for special slaughter, not later than the day before slaughter.
5) The Food Management Board may provide written authorisation for the immediate disposal of the carcases for free circulation where a slaughterhouse in five consecuting the following investigations has been able to release the carcasses for free circulation following the guidelines in : Annex 5, Chapter 5 (5), 4.
6) If the criteria for the free circulation of carcasses are no longer fulfilled, all carcasses shall be treated as heat treatment or salted, and measures to limit the contamination of carcases shall be implemented.
Chapter 6
Desponcation of offal and so on.
1) Eaten offal from the slaughtered animals must be scrapped (downgraded to animal by-product-not for human consumption) or :
a) undergo a heat treatment that ensures the elimination of salmonella ; and
b) are kept separate from other edible slaughter by-products.
2) Additions, gastrointestinal tract, tongues and tongues of human consumption may also be referred to heat treatment or to dry salvation for a period of not less than three weeks if they are handled separately from other by-products.
3) If it is decided that the slaughterhouse products above are considered animal by-products and should not be used for human consumption, it shall be disposed of or used in accordance with the rules laid down in Regulation (EC) No 2 of the European Parliament and of the Council. 1069/2009 of 21. Oct 2009 on animal by-products and derived products that are not intended for human consumption and repealing Regulation (EC) No (EC) No (EC) No (EC) No (EC) No (EC) No Regulation 1774/2002 (Regulation on animal by-products).
Chapter 7
Handling of carcases and meat referred to as heat treatment or salting
1) The carcases and meat referred to for heat treatment or salting shall be kept in storage and handling, including chilling, boning, cutting, packaging, packaging and processing, kept separate from other bodies and other meat, which : have not been referred to heat treatment or salting.
2) The company shall ensure that the rooms used are cleaned and disinfected immediately after the production is completed.
3) The carcases and meat and the pulp, including tongues and tongues and tummy / intestines referred to in the case of salting, may not be used for edible products.
4) Excepted from the guidelines in Chapter 7, no. 3 are products that have undergone one or more processes which ensure that the product is free from salmonella. The company must document the impact of these processes against the Food Authority.
Chapter 8
Transport and storage of carcases referred to in heat treatment
1) In the case of transport and storage, carcases and meat which are referred to heat treatment or salting must be clearly labelled and kept separate from other bodies and meat not referred to heat treatment or salting. In addition, meat that is referred to heat treatment must be packaged during transport and storage.
2) Carcases and meat shall be accompanied by a commercial document with the same endorsement as on the markers.
3) Otoring may occur in an approved freezer house by agreement with the Food Authority.
Appendix 6
Svabertry-Special slaughtering crews with pigs
Chapter 1
Serequisites
1) This Annex relates to the taking and examination of samples of the carcases of carcases from carcases from the herds referred to in Annex 5.
Chapter 2
Selection of sample units
1) Tests for salmonella must be carried out evenly distributed among the carcasses from all odorant statements in the day delivery or partial deliverable, so that the investigation gives a true image of the shipment in question.
2) The company may select either to extract all the samples before the carcases are chilled, or to extract the samples from cooling.
Chapter 3
Sampling
1) When sampling before cooling, the following number of shintry samples must be taken.
|
2) When sampling is carried out after cooling, the number of shrebs shall be taken out of the following.
|
3) Sampling places :
a) The carcase must be swapped from two selected sites on the carcase so that the total area of the whole area is approximately EUR 1 5. 1400 cm2.
b) Parts shall be taken from the media part of the ham, meat and approximately 5 cm of swarm feet and the pelvis, corresponding to 30 × 20 × 20-25 cm.
c) Parts shall be sampleted from entire abdominal and sternum, corresponding to approximately 70-80 × 8-10 cm (including about 5 cm hard).
Chapter 4
Sending of samples
1) Samples to be transported to external laboratories shall be stored at a temperature of not more than 5º C at a temperature not exceeding 5º C, so that they may be identified uniquely.
2) The outer packaging used for shipment must be complete and must be made of isolating material so that it is ensured that the samples at the laboratory are still refrigerated (0-10º C).
Chapter 5
Test study, etc.
1) Samples must be analysed as soon as possible after the sampling has taken place. The analysis of the samples shall be initiated not later than the following day after the sampling has taken place. However, samples taken on Friday are stored in a refrigerator at a maximum of 5 degrees to Monday. Tests must not be frozen.
2) Samples must be analysed after the latest version of EN/ISO 6579 or NMKL no. In addition, validated methods may be used. The validation must have been made on relevant sample material.
Chapter 6
Assessment of test results
1) For sampling before refrigeration, the batch may be approved for free marketing if the number of positive samples does not exceed the maximum number indicated in the table, cf. Chapter 3, no. 1.
2) When sampling is taken after refrigeration, the batch may be approved for free marketing if the number of positive samples does not exceed the maximum number shown in the table, cf. Chapter 3, no. 2.
Appendix 7
Peach meat surveillance (sweaber samples)
Chapter 1
Selection of carcasses
1) Tests for salmonella must be taken into the refrigeration room after a minimum of 12 hours of cooling. The selection must be incidental over a day's odor.
2) If there are several slaughter lines, or if there is a slaughter in a multi-change basis, the carcasses from all the cartels must be given equal opportunity to be selected. Selection must be carried out in such a way as to ensure that both sides of the carcase have an equal opportunity to be elected.
Chapter 2
Sampling
1) Sampling places :
a) It is to be made from four selected sites on the carcase, as illustrated in Chapter 8. For each sampling point, swab in an area of 10 × 10 cm.
b) Samples must be taken from back, breast, ham, and jaw. If the heretic slice is missing, the sample shall be taken from the bovsnip.
c) No systematic cleaning must be carried out, for example, by using vacuum cleanup, at the sampling points.
2) Sampling frequency :
a) Slaughterhouses that have slaughtered 30 000 or more pigs in the last calendar year shall be subject to 5 carcasses by the slaughterhouse. slaughter day. Samples are analysed as a test sample.
b) Slaughterhouses over the preceding calendar year have slaughtered 10 000 or more pigs, but less than 30,000 pigs, shall take samples of 5 carcasses every two months. Samples are analysed as a single sample.
c) Slaughterhouses that have slaughtered 1000 or more pigs in the last calendar year but less than 10,000 pigs shall be subject to 5 carcasses by the carcasses per 1 000. Semester. Samples are analysed as a single sample.
d) Slaughterhouses that have slaughtered fewer than 1 000 pigs in the last calendar year shall not be subject to samples.
3) The samples must be kept at a temperature of not more than 5º C at a temperature of not less than 5º C, so that they can be identified uniquely identified.
Chapter 3
Sending of samples
1) The outer packaging used for shipment shall be whole and produced from insulating material so as to ensure that the samples at the time of arrival are still refrigerated (0-10º C).
Chapter 4
Test study, etc.
1) Samples must be analysed as soon as possible after taking. Regardless of the samples being analysed at the establishment ' s own laboratory or sent to an external laboratory, the samples must be analysed within the day after the sampling has taken place. However, samples taken on Friday are stored in a refrigerator at a maximum of 5 degrees to Monday. Tests must not be frozen.
Chapter 5
Assessment of results
1) In slaughterhouses, which have slaughtered more than 30,000 pigs in the past calendar year, the evaluation of analytical results shall be carried out on a continuous basis on the basis of the results of the last 11 test results, i.e. 11 contests. The slaughterhouse must monitor the results on a daily basis and assess these in accordance with the limits of the reaction limit in Chapter 5 (#). 2.
2) In slaughterhouses, which have slaughtered more than 30 000 pigs in the last calendar year, the period of 11 consecutive sample days shall be no more than 1 positive assent. If there are two or more positive contests, the rules must be reacted in accordance with the rules laid down in Chapter 6.
3) In slaughterhouses, which have slaughtered fewer than 30 000 pigs in the last calendar year, each analysis result shall be evaluated for him and any positive result must trigger a response in accordance with the rules laid down in Chapter 6.
Chapter 6
Invention Follow-up
1) If, in Chapter 5, no. 2 and 3 the limit values above are exceeded, an assessment must be carried out on the undertaking, which may be instrumental in the overrun. This assessment shall include :
a) trackback and tracing the salmonella status of origin,
b) the examination of the company ' s own control results for the hygiene of slaughter, including, if applicable, results of other microbiological studies, and
c) reviewing your critical control points.
2) The results of the evaluation shall be recorded and communicated to the Food Authority.
3) If there is a probable cause for the overrun, corrective actions must be taken to ensure the removal of the cause.
4) Where the cause of the overrun cannot be identified or if it is estimated that there may be a repeated contamination, the extended sampling may be carried out in order to identify the cause of the problem, so that :
a) it shall be assessed for each situation in which a possible extended sampling is to be made ; and
b) the procedure for extended sampling and follow-up by the overrun must be described by the establishment and approved by the Food Authority.
5) The routine monitoring shall be maintained during the extended sampling.
Chapter 7
Purpy salmonella action
Designation
1) Slaughterhouses must mount a reinforced salmonella action according to this chapter when the slaughterhouse has been designated four times within the last six months. The slaughterhouse shall be designated if :
a) a fresh meat sample taken at the slaughterhouse within the last month, is found positive for salmonella, and
b) the presence of salmonella in the peach coders, at the same time as 2.0% or more for slaughterhouses, which have slaughtered more than 30,000 pigs in the last calendar year.
2) The one in Chapter 7, no. 1 (b) of the percentage of salmonella referred to in point (b) shall be calculated on the basis of fresh-meat samples taken at the slaughterhouse in the last 12 months.
3) Slaughterhouses shall be communicated to the Food and Food Management Board of the Slaughterhouses.
Map Aggregation and Action Plan
4) In the case of a display of salmonella, the possible causes of the high salmonella incidence shall be mapped out. For example, it may be done in the case of extended sampling that can map and document the hygiene of slaughter.
5) Within four weeks of the implementation of a reinforced salmonella effort, the slaughterhouse must have drawn up and implemented an action plan. The action plan shall :
a) describe the critical points that have been identified by the slaughterhouse ;
b) describe the corrective measures taken by the slaughterhouse, where the measures are intended to provide a targeted and sustained hygiene improvement ; and
c) contain all evidence from the E. coli monitor from the first month of the slaughterhouse designated as well as possible reports of deviations and corrective actions for overrun operations in this monitoring.
6) The Action Plan must be approved by the Food Authority.
Documentation
7) Within six months of the implementation of the action plan, the slaughterhouse shall be able to document a drop in the salmonella instance to under the provisions of Chapter 7 (7). 1 established limits, otherwise the Food Authority may require further action to be taken.
8) The slaughterhouse shall be subject to tighter salmonella operations until the salmonella instance is below the number of the salmonella referred to in Chapter 7 (7). 1 established boundaries.
9) If the slaughterhouse has 0 or 1 positive test in the Peach-queue surveillance for 4 out of six months after the action plan is initiated, the slaughterhouse shall no longer be subject to the tighter salmonella action, whether the salmonella body is still above the set limits. If the slaughterhouse in the following 12 months has 0 or 1 positive peach cosque, it may not be reaped in these months. If the slaughterhouse of one month has 2 positive meat samples or the occurrence of the incidence under the prescribed limits, the slaughterhouse shall be re-established in the designation according to the applicable rules.
Sampling locations
Chapter 9
Sampling table-salmonella monitoring of carcasses
The name of the slaughterhouse : ____________________________________________________
Authorization Num. ___________________ Expiration Date ______________________
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Appendix 8
Tongues and Tunisians
Chapter 1
Commissioning and cutting
1) The sampling and cut must be carried out in such a way as to prevent the transfer of pathogenic bacteria from tongues and wallop to the other part of the carcase and the offal shall be prevented.
Chapter 2
Storage, handling and labelling
1) Fresh tongues and tonnage of tuna must be stored and handling, including receipt, processing, chilling, packaging, packaging and packaging, kept separate from other meat and offal that is not predisposed to heat treatment / saluting.
2) A careful cleaning and disinfection of the premises and facilities used must be carried out before these may be used for other purposes.
3) Peach tongues and tongues must be stored and transported in sealed packaging with label marks, which, in addition to the description of the product, must be labelled ' production of production `.
4) If the tongues and tongues of tongues are disposed of to export or export, the label, in addition to the sales description, shall be denoted "production of production" in the language of the recipient country.
Chapter 3
Shipping
1) Shipping from the slaughterhouse of tongues and tongues can be carried out to the chilling / freezers or approved or approved meat-product establishment.
2) In the case of dispatch to the refrigerated / cold store, this must be done in sealed packaging intended for direct freezing.
3) In the case of domestic transport from slaughterhouses or chilled / cold store, tongues and tongues must be accompanied by a commercial document with the inscribe 'production-fired-for heat treatment / salting'.
4) Tunger and Tunisians who are disposed of to export or export shall be accompanied by a certificate which, in addition to the description of the product, must be denoted ' production of production ` in the language of the recipient country.
Chapter 4
Dispoonings of tongues and tongues
1) Tunger and Tunisians must undergo heat treatment which ensures a centre temperature of at least 75 ° C or at a different time and temperature combination with the corresponding effect of salmonella. Alternatively, tongues and Tunisians can be used for salting, cf. Chapter 5, no. 4.
Chapter 5
Handling of tongues and tongues, referred to heat treatment or salting
1) The heat treatment of tongues and Tunisians must be carried out on a meat product company.
2) The company must keep lists of :
a) the undertakings receiving tongues and tongues from and in which quantities,
b) the tongues and Tunisians held, and
c) the quantities of tongues and tongues used in the individual productions.
3) The company must ensure a necessary separation between the raw materials, semi-manufactured and final products, so that the transfer of pathogenicity bacteria is avoided.
4) The FDA may also allow tongues and tuna to be used for the production of salted products, which have been processed in such a way that they should not be stored on ice. The authorisation requires that the company ensures that the product is free from salmonella.
Appendix 9
Monitoring of critical resistant salmonella
|
