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 - Post-Harvest
Efficacy of ultrasonic technology to reduce pathogens associated with fresh and ready-to-eat pork products
May 29, 2009By Catherine Cutter
To eliminate occurrences of pathogens in fresh or further processed pork products, coupled with the increased consumer demand for fresh, minimally processed foods, non-thermal technologies for...
Pork Safety - Post-Harvest
Improving the Safety of Pork Products (Hams, Bacon and Frankfurters)Processed to Simulate Traditionally Cured Pork but Without Addition Of Nitrite or Nitrate
May 15, 2009By Joseph Sebranek
Natural and organic processed pork products such as frankfurters, bacon and hams are required to use modified meat curing methods to qualify as natural or organic because traditional preservatives...
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 - Post-Harvest
Pharmacokinetics and tissue residues of procaine penicillin G in sows after administration of 33,000 IU/kg intramuscularly and by needle-free injection in the hip
February 9, 2009By DACVCP|Mike Apley DVM|PhD
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 of...
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...
