Pork Safety - Post-Harvest
Novel molecular approaches for the rapid detection of Salmonella from pork products and the pork processing environment
August 31, 2009By Doris D'Souza
Novel rapid, sensitive, and simple detection assays that can be routinely used to prevent the transmission of Salmonella in the pork industry are in high-demand. Reverse-transcriptase Loop-mediated...
Pork Safety - Post-Harvest
Validation of Sanitation Procedures to Prevent the Cross Contact with Allergens during the Processing of Pork Products
August 2, 2009By Margaret Hardin
Allergens continue to be a challenge to the food industry from a public health standpoint as well as from a regulatory perspective. Several options exist to separate allergen-containing and...
Pork Safety - Post-Harvest
Impact of organic acids and Quaternary Ammonium Compounds on Salmonella serovars with SGI1- mediated multi-antibiotic resistance
July 29, 2009By Mark A. Harrison
Multidrug-resistant (MDR) Salmonella has been implicated in several infections and outbreaks worldwide; they have been linked to the consumption of contaminated products involving pork as well....
Pork Safety - Post-Harvest
Methicillin Resistant Staphylococcus aureus in pigs, pork products and swine veterinarians
July 6, 2009By Peter Davies
Staphylococcus aureus is a bacteria found commonly on the skin and mucous membranes of mammals that can occasionally cause superficial or severe infections. Strains resistant to methicillin (MRSA)...
Pork Safety - Post-Harvest
Efficacy of ultrasonic technology to reduce pathogens associated with fresh and ready-to-eat pork products
May 29, 2009By Catherine Cutter
To eliminate occurrences of pathogens in fresh or further processed pork products, coupled with the increased consumer demand for fresh, minimally processed foods, non-thermal technologies for...
Pork Safety - Post-Harvest
Improving the Safety of Pork Products (Hams, Bacon and Frankfurters)Processed to Simulate Traditionally Cured Pork but Without Addition Of Nitrite or Nitrate
May 15, 2009By Joseph Sebranek
Natural and organic processed pork products such as frankfurters, bacon and hams are required to use modified meat curing methods to qualify as natural or organic because traditional preservatives...
Pork Safety - Post-Harvest
Pharmacokinetics and tissue residues of procaine penicillin G in sows after administration of 33,000 IU/kg intramuscularly and by needle-free injection in the hip
February 9, 2009By DACVCP|Mike Apley DVM|PhD
Forty sows were utilized in a study to determine the plasma concentration profile and tissue residues of procaine penicillin G after injection by two methods (20 sows each method). A target dose of...
Pork Safety - Post-Harvest
Microbiological Risk Factors with Moisture Enhanced Fresh Pork
May 15, 2008By James S. Dickson
Fresh pork injected with brines or marinades have become very popular with the consumer. According to a 2004 nationwide retail survey (Anonymous, 2004), 45% of the retail fresh pork in the United...
Pork Safety - Post-Harvest
Prevalence and Levels of Salmonella spp. on Retail Pork Cuts
May 4, 2007By Wendy Warren-Serna
Study Approach: A total of 4,000 retail pork products were examined during January – March, 2007, from 4 locations in the Midwestern and Southwestern United States, including Green Bay, WI,...
Pork Safety - Post-Harvest
Microbial Profile of Overhead Surfaces and Condensate in Pork Processing Plants
December 12, 2003By Edward Mills
Condensation in pork carcass coolers is a problem because it is often assumed that condensate contains pathogens and thus may contaminate products below. The current study was designed to gather...
