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Volume 9, Number 7, July 2003 Salmonella Control Programs in DenmarkHenrik C. Wegener,* Tine Hald,* Lo Fo Wong,* Mogens Madsen,* Helle
Korsgaard,* Flemming Bager,* Peter Gerner-Smidt,† and Kåre Mølbak† |
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Figure 4. A) Receipt of pork samples from the slaughterhouse. Each tube is labeled with a barcode, indicating herd of origin. Samples are frozen overnight. B) The tube is entered in a rack with the barcode facing outward. Meat juice sieves into the tube from the container during thawing. C) Withdrawal of meat juice from tube and transfer to microtiter tray. D) Enzyme-linked immunosorbent assay analysis, reading, and transfer of results to central database. |
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This page last reviewed June 9, 2003 |
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