The three pathogens studied were Salmonella, Toxoplasma, and Trichinella seropositivity which have the highest importance to the pork industry and the bacteria also has specific ways of contamination. This helps determine how the food became infected. The study concluded that pigs raised in outdoor ABF environments had a higher percentage of infection with the three pathogens. I plan on using this study to describe the significance of using antibiotics and to give support to the use of antibiotics. While also explaining the way food borne pathogens arise from different bacteria throughout the stages of production. For instance some pathogens arise before the animal is slaughtered, while other cuts of meat can become contaminated due to cuts of meats, cross contaminating or touching during the slaughtering
The three pathogens studied were Salmonella, Toxoplasma, and Trichinella seropositivity which have the highest importance to the pork industry and the bacteria also has specific ways of contamination. This helps determine how the food became infected. The study concluded that pigs raised in outdoor ABF environments had a higher percentage of infection with the three pathogens. I plan on using this study to describe the significance of using antibiotics and to give support to the use of antibiotics. While also explaining the way food borne pathogens arise from different bacteria throughout the stages of production. For instance some pathogens arise before the animal is slaughtered, while other cuts of meat can become contaminated due to cuts of meats, cross contaminating or touching during the slaughtering