Viraemic pigs entering the food chain are the most likely source of hepatitis E virus (HEV) in pork meat: Modelling the fate of HEV during slaughtering of pigs (2021)
Journal Article
Crotta, M., Lavazza, A., Mateus, A., & Guitian, J. (2021). Viraemic pigs entering the food chain are the most likely source of hepatitis E virus (HEV) in pork meat: Modelling the fate of HEV during slaughtering of pigs. Food Control, 121, 107662. https://doi.org/10.1016/j.foodcont.2020.107662

Update and review of control options for Campylobacter in broilers at primary production (2020)
Journal Article
Koutsoumanis, K., Allende, A., Alvarez‐Ordóñez, A., Bolton, D., Bover‐Cid, S., Davies, R., …Chemaly, M. (2020). Update and review of control options for Campylobacter in broilers at primary production. EFSA Journal, 18(4), https://doi.org/10.2903/j.efsa.2020.6090