Process hygiene criteria for Salmonella in pig carcasses: comparing food business operator self-monitoring and official sampling in an Italian high-throughput slaughterhouse. Italian Journal of Food Safety, [S. l.], v. 15, n. 2, 2026. DOI: 10.4081/ijfs.2026.14646. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/14646. Acesso em: 20 jun. 2026.