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...
Animal Science - Breeding & Genetics
Identification of quantitative trait nucleotides (QTN) for pork tenderness.
June 15, 2009By Dan Nonneman
The identification of predictive DNA markers for pork quality would allow U.S. pork producers and breeders to more quickly and efficiently select genetically superior animals for production of...
Swine Health - PRRS
Elimination of Porcine Reproductive and Respiratory Syndrome Virus (PRRSV) from semen: “On Farm” Mechanical and Antiviral Methods
June 12, 2009By Jane Christopher-Hennings
The long-term objective of this research is to provide a “PRRSV-free semen supply for artificial insemination (AI)”. Therefore, a 2-pronged approach to “on farm” methods that...
Animal Well-being
Comparison of chute design on the ease of loading finisher pigs. How does this affect their performance, welfare parameters and overall economics to the producer?
June 8, 2009By Anna Johnson
Marketing and transportation stress not only costs the industry due to fatigued, injured and dead pigs, but has a direct impact on the quality of pork delivered to the consumer. The loading process...
Swine Health - General Disease
Etiology of severe form of PMWS
June 1, 2009By Kelly Lager
The objectives of the project “Etiology of severe form of PMWS” were 1) Investigate the etiology of an apparent emerging disease complex known as “severe form of Post-weaning...
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...
Public Health - Other Zoonotic Diseases
Epidemiological survey to determine the prevalence of Clostridium difficile in swine in an integrated swine operation
May 26, 2009By Roger B. Harvey
In recent years, there has been increased incidence and severity of human disease associated with the bacterium Clostridium difficile (Cd). It appears that epidemic disease is being caused by newly...
Animal Science - Swine Nutrition
In vitro estimation and in vivo determination of metabolizable energy in corn co-products
May 21, 2009By Brian Kerr
Energetics will continue to be of great importance to the swine industry because energy contributes a significant expense to feed which contributes more than 60% of pig production costs. Changes in...
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...
Swine Health - PRRS
Rational Design of a New Generation of PRRSV Differential (Marker) Vaccines (Renewal, 2007)
May 13, 2009By Fernando Osorio
Both industry and scientific experts alike agree in that an effective, broadly protective vaccine against PRRS is a very important tool to help in the control of this disease. Our laboratory pursues...
