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Title: MICROBIOLOGICAL ISSUES ASSOCIATED WITH PORK

Author
item Gamble, Gary
item Cray, Paula
item Wesley, Irene
item MCNAMARA, A - USDA-FSIS
item BENDER, J - MINNESOTA DEPT OF HEALTH
item PETERSON, A - OAKTON

Submitted to: International Association of Milk Food and Environmental Sanitarians
Publication Type: Abstract Only
Publication Acceptance Date: 8/16/1998
Publication Date: N/A
Citation: Gamble, G.R., Cray, P.J., Wesley, I.V., Mcnamara, A.M., Bender, J., Peterson, A. 1998. Microbiological issues associated with pork. International Association of Milk Food and Environmental Sanitarians. Abstract. S19. P. 80-81.

Interpretive Summary:

Technical Abstract: Food safety is a continuum. Therefore, effectively addressing food safety issues requires a partnership among all of the participants in the food chain. This symposium is designed to provide insight into the microbiological concerns facing the pork industry and how they are being addressed from farm-to-table. Microbiological issues for pork range from parasites, which have remained a stigma associated with pork for hundreds of years, to bacterial pathogens which are garnering more attention and publicity with the consumer and regulatory agencies. Though the prevalence of trichnia in U.S. swine is extremely low and the number of human cases is small, it continues to be a perception concern for U.S. pork. An additional focus has been placed on bacterial pathogens, such as Salmonella and Campylobacter. The increased prevalence of strains of Salmonella demonstrating a unique antimicrobial resistance such as Salmonella typhimurium DT 104, are of particular interest with regards to swine as the clinical disease is inapparent in the animal and asymptomatic carriers are more typical than in other animal species. Taxonomically, the RNA Superfamily VI includes the genera Campylobacter, Helicobacter, and Arcobacter which have all been implicated in cases of human enteritis and associated with hogs and/or hog carcasses. An increase in the focus on foodborne pathogens has been a result from additional attention from governmental agencies such as USDA and CDC. In a move toward a more science-based inspection program, the results of microbiological testing programs for pork carcasses and more recently for ground pork have led to the development of microbiological performance standards and criteria. Outbreaks of yersiniosis, a pathogen primarily associated with pork products, have come to the attention of the CDC’s FoodNet and have been targeted in food safety campaigns designed for specific consumer audiences.