Pork Safety - Post-Harvest
Evaluating the sources of Salmonella after carcass chilling
October 1, 2012By James S. Dickson
This study evaluated several aspects of salmonella contamination of pork after slaughter but prior to retail. First, a comparison was made between the USDA-FSIS carcass swab procedure and two other...
Pork Safety - Post-Harvest
Risk informed management of Salmonella in deep tissue lymph nodes
September 6, 2012By Scott Hurd
The objectives of this project were to build and parameterize a quantitative risk model of the Salmonella prevalence along the pork production chain, and therefore to apply the model in...
Pork Safety - Pre-Harvest
Analysis of Salmonella Pre-Harvest Control Strategies
July 5, 2012By Annette O’Connor
The purpose of this project was to provide a comprehensive description of the efficacy of mandated control programs for pre-harvest Salmonella spp. used by major pork exporting/importing nations....
Pork Safety
Estimation and validation of safe withdrawal times to satisfy export market residue limits (MRLs) for tetracyclines, sulfonamides, and aminoglycosides in target tissues in swine
June 26, 2012By Ronald Baynes
The objective of this project was to determine whether pigs exposed to water medications can result in stomach tissue levels that exceed safety levels and thus affect export of pork products to...
Pork Safety - Pre-Harvest
Application of a novel inhibition mechanism to control E. coli O157:H7 and other non-O157:H7 pathogenic E. coli.
January 5, 2012By Douglas Call
Enterohemorrhagic and exotoxigenic E. coli (EHEC and ETEC) pose a variety of animal health and food safety challenges for the food animal industry. E. coli F4 is an ETEC pathogen that is an...
Pork Safety - Post-Harvest
Additional features to the porcine 3D model to teach the sub-primal and retail cuts of the pork carcass
December 1, 2011By Dr. Steve Jones
Increasing demand for pork requires that new uses for existing underutilized muscles in the pork carcass be developed into new and novel products. Much of pork is purchased in the form of...
Pork Safety
Chlortetracycline, Oxytetracycline, Tetracycline and Bacitracin Tissue Residue Studies in Swine Conducted in Reference to Foreign Export Markets
November 3, 2011By DACVCP|Mike Apley DVM|PhD
The objective of this study was to describe tissue residues of chlortetracycline, oxytetracycline, and tetracycline in slaughter hogs and also bacitracin in cull sows. For the tetracyclines, the...
Pork Safety
Survival of porcine reproductive and respiratory virus and porcine circovirus on pork and pork products
March 30, 2011By Devi Patnayak
The introduction of animal diseases through import/export of pork and pork products is a major concern for the swine industry. Trade restrictions have been imposed by several countries on...
Pork Safety - Post-Harvest
Quantifying the Effect of Slow-Cooking Operations on the Thermal Resistance of Salmonella in Whole-Muscle Pork Products
March 7, 2011By Bradley Marks
The overall goal of this project was to improve the reliability of thermal process validation tools for Salmonella in pork products, by accounting for stress adaptation that can occur during slow...
Pork Safety - Pre-Harvest
Molecular Basis of Salmonella Competition in Broth Culture
March 1, 2011By Randall Singer
Salmonella remains an extremely important bacterial pathogen to the swine industry. It is a significant pathogen affecting swine health...
