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Volume 9, Number 7—July 2003

Synopsis

Salmonella Control Programs in Denmark

Henrik C. Wegener*Comments to Author , Tine Hald*, Lo Fo Wong*, Mogens Madsen*, Helle Korsgaard*, Flemming Bager*, Peter Gerner-Smidt†, and Kåre Mølbak†
Author affiliations: *Danish Veterinary Institute, Copenhagen, Denmark; †Statens Serum Institut, Copenhagen, Denmark

Main Article

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.

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.

Main Article

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