Pork Safety - Post-Harvest
Surface Material, Temperature, and Soil Effects on Pathogen Growth in Condensate
June 30, 2003By Jeffrey L. Kornacki
Understanding how pathogenic bacteria such as Listeria monocytogenes, Yersinia enterocolitica, and Salmonella can survive on surfaces commonly found in a meat processing environment is important for...
Pork Safety - Post-Harvest
Evaluation of the efficacy of various intervention methods used by small processors for pork carcasses contaminated with Salmonella spp.
June 10, 2003By William Benjy Mikel
The main objective of this experiment was to determine the most efficient S. typhimurium intervention method suitable for small scale industrial implementation. Ultimately, the specific intervention...
Pork Safety - Post-Harvest
Optimization of Antimicrobials for Control of Listeria monocytogenes and for Acceptable Pork Product Quality
May 28, 2003By Gary C. Smith|John A. Scanga|John N. Sofos|Keith E. Belk
Listeria monocytogenes, the causative agent of listeriosis, is an important food-borne pathogen that has become a major food safety concern. This microorganism is ubiquitous in the environment and is...
Pork Safety - Post-Harvest
The development of a novel immunosensor to detect Salmonella
May 28, 2003By Sheila Grant PhD
A novel biosensor to detect Salmonella is being developed. The optical sensor is based on fluorescence resonance energy transfer (FRET). Antibodies are labeled with fluorescent dyes that will...
Pork Safety - Post-Harvest
Effects of commercial chilling methods for reducing bacteria on pork carcasses
January 11, 2003By Catherine Cutter
Previous laboratory studies have demonstrated that snap/blast chilling is known to significantly reduce some bacterial populations on pork surfaces, including Salmonella, Campylobacter, E. coli, and...
Pork Safety - Post-Harvest
Development of appropriate intervention methods to reduce the occurrence of pathogenic bacteria on Country-cured hams
November 30, 2002By William Benjy Mikel
Pork Safety - Post-Harvest
Optimization of electrolyzed oxidizing water and comparison with other antimicrobial compounds to reduce pathogens on fresh or further processed pork products
October 7, 2002By Catherine Cutter
Pork Safety - Post-Harvest
Validation of Temperature Parameters as CCPs During Pork Fabrication
September 20, 2002By Mindy Brashears
Pork Safety - Post-Harvest
Effect of Ozone on Listeria monocytogenes and Shelf-Life of Ready-to-Eat Meat Products (Hot Dogs/Ham)
August 28, 2002By Siobhan S. Reilly
Pork Safety - Post-Harvest
Competitive Inhibition of Listeria monocytogenes in Ready-to-Eat Meat Products, Phase II
August 13, 2002By Mindy Brashears
