Pork Safety - Post-Harvest
Estimating the National Prevalence of Salmonella spp. in Lymph Nodes from Market Hogs and Sows
October 4, 2018By Dr. Jonathan Campbell
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 - Pre-Harvest
Determination of the Diagnostic Sensitivity and Specificity of a Reference Method for Salmonella sp. Detection in Swine Fecal Samples of Known Infection Status
August 18, 2006By Brenda Love
Salmonella enterica is a bacterium that causes disease in many animals, including swine and human beings. This organism can be transmitted from swine to human beings through direct contact, or...
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...
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
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
Environment - Manure Storage / Application
Evaluation of Nutrient Availability from Swine Manure
May 17, 2002By Douglas Beegle
Pork Safety - Pre-Harvest
Effects of chilling methods for bacterial recovery and reducing bacteria on pork carcasses
August 3, 2001By Catherine Cutter