Interventions to Control Salmonella I 4,[5],12:I:- in Pork
January 8, 2021
Investigator: James S. Dickson
Evaluating the sources of Salmonella after carcass chilling
October 1, 2012
This study evaluated several aspects of salmonella contamination of pork after slaughter but prior to retail. First, a comparison was made between the USDA-FSIS carcass swab procedure and two other...MRSA resistance to thermal processes commonly used with pork and pork products
April 1, 2012
Methicillin resistant Staphylococcus aureus (MRSA) has been linked to livestock production (referred to as Livestock Associated or LA-MRSA). The bacterium has been found in some swine herds as well...The potential for human contamination with Methicillin Resistant Staphylococcus aureus from handling contaminated pork products.
April 1, 2012
Methicillin resistant Staphylococcus aureus (MRSA) has been linked to livestock production (referred to as Livestock Associated or LA-MRSA). The bacterium has been found in some swine herds as well...Microbiological Risk Factors with Moisture Enhanced Fresh Pork
May 15, 2008
Fresh pork injected with brines or marinades have become very popular with the consumer. According to a 2004 nationwide retail survey (Anonymous, 2004), 45% of the retail fresh pork in the United...Model for the reduction of Salmonella on swine carcasses in slaughter facilities. I. Location of probable sources and sites of contamination
April 3, 2002
Recovery of Listeria monocytogenes from packaged hot dogs.
February 2, 2001
Microbiological Profiles of Hag Carcasses During Processing
October 5, 1999
