Pork Safety - Pre-Harvest
White Paper on Human Illness Caused by Salmonella from all Food and Non-food Vectors
July 8, 2009By Charles Kaspar
Salmonellosis continues to be an important foodborne disease in the U.S. and worldwide. Even though illness caused by salmonellae is usually not very severe, there are such a large number of cases...
Pork Safety - Pre-Harvest
Survey of Injection Methodologies and Carcass Defects in Pork Production
July 3, 2009By C. Scanlon Daniels
The first objective of this project was to determine the current state of practice of injection methods on swine farms as reported by swine veterinarians. For breeding animals, the neck was the most...
Pork Safety - Pre-Harvest
Development of an intervention that targets Campylobacter’s amino acid fermentation niche
June 16, 2009By Robin C. Anderson
Campylobacter spp. are now estimated to be the leading bacterial cause of human foodborne illness in the United States, causing more than a million human illnesses at a cost exceeding $1 billion...
Pork Safety - Pre-Harvest
Efficacy of novel food antimicrobial combinations for control of Listeria monocytogenes for preservation of ready-to-eat (RTE) products.
March 1, 2009By Thomas Matthew Taylor
Objectives: The primary objective of this study was to determine the minimum inhibitory concentrations (MIC) of USDA-FSIS approved food antimicrobials necessary for the inhibition of the foodborne...
Pork Safety - Pre-Harvest
Development and Implementation of a Workplace Safety Reporting Database for the Pork Production Industry
October 27, 2008By Andrea Lassiter
The need for an industry-wide safety database arose from a discussion with individuals at the Worker Safety Roundtable, hosted by the National Pork board in November of 2007. Participants in the...
Pork Safety - Pre-Harvest
Identifying genes associated with Salmonella shedding to increase pork safety through improved genetic resistance
August 1, 2008By Christopher Tuggle
The long-term goals of this project are to use genomics tools to identify genetic variants associated with decreased Salmonella shedding on farms; and to use these variants to select for animals that...
Pork Safety - Pre-Harvest
Employing phage therapy to reduce lairage associated increases in Salmonella infections and shedding
July 23, 2008By Paul Ebner
Contamination of meat and meat products with foodborne pathogens is usually the result of the carcass coming in contact with the feces of an infected animal during processing. In the case of...
Pork Safety - Pre-Harvest
Survival of North American Genotypes of Trichinella in Frozen Pork
July 16, 2008By Dolores Hill
We have examined the North American genotypes of Trichinella (T. spiralis (T-1), T. nativa (T-2), T. pseudospiralis (T-4), T. murrelli (T-5), and...
Pork Safety - Pre-Harvest
Quantifying Salmonella and Campylobacter Peri-harvest in Swine
June 23, 2008By Tom Wittum
Salmonella and Campylobacter are estimated to cause 3.9 million illnesses annually in the United States, and most of these illnesses are food-related. Pigs can be sub-clinically infected with these...
Pork Safety - Pre-Harvest
Enumeration of Salmonella throughout the Pork Harvesting Process
June 15, 2008By Michael Guerini
This project provides comprehensive information on the levels and prevalence of Salmonella on pork carcasses during processing to benchmark the effectiveness of in-plant interventions on Salmonella...
