Pork Safety - Post-Harvest
Prevalence and characterization of Salmonella from head meat and trim for ground at pork processing facilities
May 4, 2017By Roger B. Harvey
Recent research has reported that if superficial lymph nodes from cattle carcasses were included into ground beef, there was an increased risk of Salmonella contamination of ground beef. This...
Public Health - Antibiotics & Resistance
Strategy to preserve efficacies of antimicrobials against important swine pathogens
September 24, 2014By Robin C. Anderson
Naturally occurring efflux pump inhibitors have been shown to significantly inhibit the activity of efflux pumps contributing to antimicrobial resistance by many bacteria, particularly against...
Public Health - Other Zoonotic Diseases
Phenotypic and genotypic comparison of toxigenic Clostridium difficile isolates from a semi-closed population of swine and humans in a vertically integrated swine operation
February 8, 2011By Roger B. Harvey
In recent years, there has been increased incidence and severity of human disease associated with the bacterium Clostridium difficile...
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
July 9, 2010By Kenneth Genovese
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 - 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 - Pre-Harvest
Use of naturally-occurring bacteriophage to reduce Salmonella in swine prior to harvest
March 27, 2007By Todd Callaway
Salmonella is one of the most common causes of foodborne illness in humans and can also impact swine production efficiency. Bacteriophage are viruses found in nature that can kill bacteria,...
Pork Safety - Pre-Harvest
Use of sodium chlorate to eliminate gram-negative pathogens in live hogs: Dose titration study to determine safe tissue residues
July 20, 2006By David J. Smith
Each year thousands of US consumers become ill because they have eaten food products that are contaminated with pathogenic bacteria such as Salmonella or E. coli O157:H7. Intense efforts have been...
Pork Safety - Pre-Harvest
Pre-nitrate adaptation and chlorate supplementation to reduce Salmonella, Escherichia coli, and Yersinia enterocolitica in swine
June 15, 2004By Robin C. Anderson|Yong Soo Jung
Salmonella, E. coli and Yersinia are bacteria that can cause foodborne illness in humans. These bacteria can be found in the intestinal tract of pigs, therefore methods are sought to rid these...
Public Health - Antibiotics & Resistance
Use of a pig-derived competitive exclusion culture as an alternative to antibiotics to control colibacillosis in weaned pigs
March 16, 2004By MS|Roger B. Harvey DVM
There are bacteria called E. coli that can cause disease and death in young pigs, particularly nursery-age ones. Although antibiotics have been used to treat the disease, the bacteria have become...
Swine Health - General Disease
Evaluation of a Chlorate Treatment on Post-Weaning Diarrhea Caused by E. Coli in Weaned Pigs
September 15, 2003By Tom S. Edrington PhD
In a series of five experiments, we evaluated the effect of chlorate on reducing gut populations of the E. coli capable of causing post-weaning diarrhea. In three of the experiments, we had a model...
