Proj
J-GLOBAL ID:200904021073714172  Research Project code:9911004781 Update date:Dec. 20, 2004

Suppress infection of pathogenic bacteria on pig raising

養豚における病原性微生物抑制試験
Study period:1999 - 2001
Organization (1):
Investigating Researcher (1):
Research overview:
There has been an increasing demand for safety in food production as the food poisoning cases, in which livestock products seem to be involved, occurred. The PL(Product Liability) Law also requires the safe and bacteria-free production technique with the livestock farms. In order to apply the HACCP(Hazard Analysis Critical Control Point), developed as the food quality control method, in livestock production farms, this study attempts to clarify pathogenic bacteria infection of pigs in the process from production to shipment and to establish its control technique.
Keywords (4):
Hazard analysis and critical control point system ,  clostoridium pereringeus ,  salmonella ,  infection route
Project Organization (1):
  • (E407000000)
Research program: -

Return to Previous Page