CategoryPost-Harvest Pork Safety
Date Full Report Received05/04/2017
Date Abstract Report Received05/04/2017
InvestigationInstitution: Food and Feed Safety Research Unit, USDA-ARS-SPA
Primary Investigator: Roger B. Harvey
Funded ByNational Pork Board
Recent research has reported that if superficial lymph nodes from cattle carcasses were included into ground beef, there was an increased risk of Salmonella contamination of ground beef. This increased risk of contamination is because Salmonella is often at a higher prevalence in lymph nodes compared to other tissues. Pork products, particularly the head trim and other trim destined for ground pork, may contain lymph nodes. It is not unreasonable to speculate that pork, like beef, could be at increased risk of Salmonella contamination if lymph nodes are present in ground pork. To date, there has been limited to no research on Salmonella prevalence for chops and roasts, head trim, or trim intended for ground. We had preliminary data from a pork processing plant to indicate that a high percentage (98%) of cheek meat can be contaminated with Salmonella. The objectives of the present study were to: 1) determine the prevalence of Salmonella in head meat and trim intended for ground; 2) determine the serotypes (genetics) of isolates; 3) determine the antibiotic resistance of isolates; and 4) if justified, use molecular techniques to determine the relatedness of isolates that are of the same serotype, but display differences in antimicrobial patterns.
In this study, a large pork processing plant in the United States was sampled every other month for 11 months from January to November of 2015 to determine the prevalence, seasonality, diversity of serotypes, and antimicrobial susceptibility of Salmonella enterica isolated from cheek meat and head trim of swine carcasses. Each cheek meat and head trim collection period (January, March, May, July, September, and November) consisted of 25 samples collected on a Monday a.m., 25 on Monday p.m., 25 on Tuesday a.m., and 25 on Tuesday p.m., for a total of 100 cheek meat and 100 head trim samples (total of 200 for each period, total of 1200 for 6 periods). Tissues were cultured for Salmonella by described procedures using restrictive media and enrichment techniques. Salmonella isolates were serotyped by the National Veterinary Services Laboratories, Ames, IA, USA.
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