Pork Safety Archives - Page 14 of 21 - Pork Checkoff

Pork Checkoff Research

Research is at the heart of the National Pork Board’s mission and is funded by your Pork Checkoff dollars. Research is administered in all areas of pork production, processing, and human nutrition to develop a higher quality and more profitable product in the competitive meat protein market.

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Pork Safety - Pre-Harvest
Analysis of a More Restricted Antimicrobial Access Policy in Pork Production
Pork Safety - Post-Harvest
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...
Pork Safety - Pre-Harvest
Prevalence of Yersinia enterocolitica in US Market Weight Hogs
Pork Safety - Post-Harvest
Development of appropriate intervention methods to reduce the occurrence of pathogenic bacteria on Country-cured hams
Pork Safety - Pre-Harvest
Lactobacillus acidophilus as Probiotic to Control Salmonella in Swine
Pork Safety - Pre-Harvest
Dietary Manipulation as a Method of Modifying Intestinal Bacteria and Reducing the Need for Sub therapeutic Administration of Conventional Antibiotics
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
Pork Safety - Pre-Harvest
Conjugated Linoleic Acid and Vitamin A: A Nutritional Therapy for Post-weaning Multisystemic Wasting Syndrome
Pork Safety - Post-Harvest
Validation of Temperature Parameters as CCPs During Pork Fabrication
Pork Safety - Pre-Harvest
Conjugated Linoleic Acid: A Dietary Immune Modulator that Decreases Intestinal Inflammation
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