Intervention Strategies to Improve the Safety of Pork

During the last 8 years the safety of meat products has emerged as a major public health issue. Ensuring the safety of the pork supply has become a challenge for all those involved in the production of pork and will require a partnership among all participants. Each link in the production chain, from the producer to the consumer, needs to recognize that their practices and actions have the potential to affect the safety of the product on the plate. An error at any point in the system can negate the food safety efforts of subsequent links in the pork production chain.

[1]  T. Klaenhammer,et al.  Colicin V can be produced by lactic acid bacteria , 1999, Letters in applied microbiology.

[2]  F. Smulders,et al.  Integrating microbial decontamination with organic acids in HACCP programmes for muscle foods: prospects and controversies. , 1998, International journal of food microbiology.

[3]  C. Gill,et al.  Control of the contamination of pig carcasses by Escherichia coli from their mouths. , 1998, International journal of food microbiology.

[4]  C. Gill,et al.  Predicting the growth ofEscherichia colion displayed pork , 1998 .

[5]  T. Besser,et al.  The occurrence and replication of Escherichia coli in cattle feeds. , 1998, Journal of dairy science.

[6]  Rupinder. Panayach.  Listeria monocytogenes: growth and control in vacuum-packaged ground beef , 1998 .

[7]  D. Mossel,et al.  Identification and quantification of risk factors regarding Salmonella spp. on pork carcasses. , 1997, International journal of food microbiology.

[8]  C. Gill,et al.  The effects of hot water pasteurizing treatments on the appearances of pork and beef. , 1997, Meat science.

[9]  C. Gill,et al.  Assessment of the hygienic characteristics of a process for dressing pasteurized pig carcasses , 1997 .

[10]  C. Gill,et al.  The decontaminating performance of a commercial apparatus for pasteurizing polished pig carcasses , 1997 .

[11]  K Ferris,et al.  Prevalence of Salmonella organisms in swine feed. , 1997, Journal of the American Veterinary Medical Association.

[12]  L. McMullen,et al.  Potential for Use of Bacteriocin-Producing Lactic Acid Bacteria in the Preservation of Meats. , 1996, Journal of food protection.

[13]  I. Wesley,et al.  Detection of Arcobacter spp. in Ground Pork by Modified Plating Methods. , 1996, Journal of food protection.

[14]  E. Skjerve,et al.  Interruption of microbial cycles in farm animals from farm to table. , 1996, Meat science.

[15]  C. L. Knipe,et al.  Contamination of Pork Carcasses during Slaughter, Fabrication, and Chilled Storage. , 1995, Journal of food protection.

[16]  D. Mossel,et al.  Lactic acid decontamination of fresh pork carcasses: a pilot plant study. , 1995, International journal of food microbiology.

[17]  E. Borch,et al.  Reduction of Yersinia enterocolitica and Listeria spp. on pig carcasses by enclosure of the rectum during slaughter. , 1994, International journal of food microbiology.

[18]  C. Gill,et al.  Evaluation of the bacteriological consequences of the temperature regimes experienced by fresh chilled meat during retail display , 1994 .

[19]  C. Gill,et al.  The presence of Escherichia coli, Salmonella and Campylobacter in pig carcass dehairing equipment , 1993 .

[20]  E. de Boer,et al.  Slaughter pigs and pork as a source of human pathogenic Yersinia enterocolitica. , 1991, International journal of food microbiology.

[21]  R. Higgins,et al.  The Incidence of Salmonella , Campylobacter , and Yersinia enterocolitica in Swine Carcasses and the Slaughterhouse Environment. , 1989, Journal of food protection.

[22]  R. Fuller,et al.  Probiotics in man and animals. , 1989, The Journal of applied bacteriology.

[23]  J. K. Andersen.  Contamination of freshly slaughtered pig carcasses with human pathogenic Yersinia enterocolitica. , 1988, International journal of food microbiology.

[24]  T. Nesbakken,et al.  Enumeration of Yersinia enterocolitica O:3 from the porcine oral cavity, and its occurrence on cut surfaces of pig carcasses and the environment in a slaughterhouse. , 1988, International journal of food microbiology.

[25]  W. Muir,et al.  EFFICACY AND SAFETY OF FEED ADDITIVE USE OF ANTIBACTERIAL DRUGS IN ANIMAL PRODUCTION , 1979 .