Efficacy of ultrasonic technology to reduce pathogens associated with fresh and ready-to-eat pork products
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 pathogen reduction, such as ultrasonics, have been emerging. It was hypothesized that ultrasound could…
Determination of the Diagnostic Sensitivity and Specificity of a Reference Method for Salmonella sp. Detection in Swine Fecal Samples of Known Infection Status
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 through indirect contact such as by eating pork products that…
Effects of chilling methods for bacterial recovery and reducing bacteria on pork carcasses
Optimization of electrolyzed oxidizing water and comparison with other antimicrobial compounds to reduce pathogens on fresh or further processed pork products
Evaluation of Nutrient Availability from Swine Manure
Effects of commercial chilling methods for reducing bacteria on pork carcasses
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 coliforms. However, very little information exists as to whether reductions observed under commercial conditions can…
Microbial Profile of Overhead Surfaces and Condensate in Pork Processing Plants
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 some facts about the number and type of bacteria present…