Pork Safety Archives - Page 5 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
Phage therapy to reduce transport and lairage associated increases in Salmonella infections: evaluation of delivery methods
Bacteriophages are naturally occurring microorganisms that target and destroy bacteria. Our laboratory previously demonstrated that administering bacteriophages to pigs reduces Salmonella...
Pork Safety - Post-Harvest
Incidence and severity of Arcanobacterium pyogenes injection site abscesses with needle or needle-free injection methods
The pork industry loses a substantial amount of money each year due to the trimming of pork carcasses in processing plants. A large portion of carcass trimming is due to the presence of abscesses on...
Pork Safety - Pre-Harvest
Use of cationic peptides as feed additives to improve innate immunity and reduce gut colonization with Salmonella and Campylobacter in weaned pigs
The objectives of this study were to determine if the addition of a cationic peptide to the feed formulation of weaned pigs decreases Salmonella and Campylobacter colonization of the pig’s...
Pork Safety - Post-Harvest
Electronic Veterinary Prescription Certificates
Producing healthy pigs is essential for food safety, animal well-being, and the competitiveness of the swine industry. Antibiotics play an important role in the production of healthy pigs....
Pork Safety
Effect of lactic acid and commercial chilling processes on the survival of Salmonella, Campylobacter coli and Yersinia spp. in pork variety meats
Previous research on pork variety meats reported a 2% lactic acid spray was the most effective antimicrobial of those tested with the least negative effect on product quality (Zerby et al.,...
Pork Safety - Pre-Harvest
Pharmacokinetics and tissue residues of procaine penicillin G in sows after administration of 33,000 IU/kg intramuscularly and by needle-free injection – Part A – Live Animal Work
Forty sows were utilized in a study to determine the plasma concentration profile and tissue residues of procaine penicillin G after injection by two methods (20 sows each method). A target dose...
Pork Safety - Pre-Harvest
Expansion of the Salmonella in Pork Risk Assessment: Incorporation of Toxoplasma in pork, and assessing the relationship between on-farm factors and risk.
We extended our previous farm-to-illness model (NPB project number 07-079) to incorporate the risk of human toxoplasmosis as well as salmonellosis, from the consumption of both fresh intact pork...
Pork Safety - Pre-Harvest
Genotyping of Campylobacter coli in Pigs from Farm to Fork
Campylobacter is a bacterial organism that causes 2.4 million foodborne illnesses annually in the United States. Pigs can be infected with these pathogens without symptoms, and fecal contamination of...
Pork Safety - Pre-Harvest
Diagnosis and Prophylaxis of Clostridial Enteritides in Piglets
In a study entitled “The economic cost of major health challenges in large US swine production systems” (Holtkamp D et. al. AASV proceedings, 2007), Clostridium perfringens type A was...
Pork Safety - Pre-Harvest
Food Safety Research And Response Network Web Site And Training Program
The Food Safety Research and Response Network is a national consortium of food-safety researchers and food safety practitioners. Funding from the Pork Board was provided to support the development of...
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