Pennsylvania State University Archives - 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.

Contribute to Pork Research

Learn more about how you can help advance the pork industry through ongoing research.

Pork Safety - Post-Harvest
Estimating the National Prevalence of Salmonella spp. in Lymph Nodes from Market Hogs and Sows
Pork Safety - Post-Harvest
Efficacy of ultrasonic technology to reduce pathogens associated with fresh and ready-to-eat pork products
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 - Pre-Harvest
Determination of the Diagnostic Sensitivity and Specificity of a Reference Method for Salmonella sp. Detection in Swine Fecal Samples of Known Infection Status
Salmonella enterica is a bacterium that causes disease in many animals, including swine and human beings. This organism can be transmitted from swine to human beings through direct contact, or...
Pork Safety - Post-Harvest
Microbial Profile of Overhead Surfaces and Condensate in Pork Processing Plants
Condensation in pork carcass coolers is a problem because it is often assumed that condensate contains pathogens and thus may contaminate products below. The current study was designed to gather...
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 - 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
Effects of chilling methods for bacterial recovery and reducing bacteria on pork carcasses
Sort and Filter
  • Sort and Filter By

  • Category

  • Institution

  • Funded By