Aims: The objective of this study was to establish critical temperature limits to prevent cross-contamination of pork carcasses during scalding.
Methods And Results: Mixtures of antibiotic-resistant mutants of Salmonella species were heat treated at 50, 55 and 60 degrees C in samples of commercial scald tank water. Surviving cell numbers were estimated by plating treated suspensions on (i). tryptone soya agar (TSA) and (ii). on TSA, overlaid with brilliant green agar plus nalidixic acid and streptomycin sulphate and used to estimate D-values for the treated mixed cell suspensions.
Conclusions: A time-temperature combination of 1.4 min at 60 degrees C is required to achieve a 1 log reduction in Salmonella in scald tank water. The predicted equivalent at 65 degrees C is 0.18 min.
Significance And Impact Of The Study: This study provides data and a model to enable pork processors to identify and apply processing parameters to limit the risks of transfer of Salmonella between pig carcasses during commercial scalding operations.
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http://dx.doi.org/10.1046/j.1365-2672.2003.01938.x | DOI Listing |
Food Chem
January 2025
State Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address:
This study investigated the differences of caspase and apoptosis levels in pork with different tenderness from the perspective of S-nitrosylation and further explored their role during pork tenderization. Ten longissimus thoracis muscles selected from 36 individual carcasses based on shear force were divided into high (HT) and low (LT) tenderness groups (n = 5), respectively. Results demonstrated that total nitric oxide synthase activity and protein S-nitrosylation levels of LT group were higher than HT group, while myocyte apoptosis levels were lower in LT group (p < 0.
View Article and Find Full Text PDFMicroorganisms
November 2024
Department of Veterinary and Biosciences, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium.
The significance of as a foodborne pathogen is increasingly acknowledged, but the assessment of its occurrence and transmission remains challenging due to the lack of validation of selective isolation, detection, and identification methods. The aim of the present study was to examine its presence on various meat samples at the retail level in order to assess a potential foodborne transmission and its occurrence in clinical stool samples. First, the evaluation and selection of a selective enrichment broth and isolation medium, combined with an optimized identification by MALDI-TOF MS, as well as a suitable DNA extraction method and a PCR-based detection strategy were developed.
View Article and Find Full Text PDFJ Anim Sci
December 2024
Department of Animal Science, South Dakota State University, Brookings, SD 57007, USA.
This study aimed to evaluate the effects of dietary fat source and feeding duration on growth performance, carcass characteristics, and meat quality of finishing pigs. A total of 450 twenty-one-week-old finishing pigs with an average body weight of 113.7 ± 8 kg were housed in 90 pens assigned to one of five dietary treatments in a 2×2 + 1 factorial design.
View Article and Find Full Text PDFTrop Anim Health Prod
December 2024
Faculty of Sustainable Agriculture, Universiti Malaysia Sabah, 90509, Sandakan, Sabah, Malaysia.
The effects of incorporating Illipe nut into the diet of pigs, in replacement of yellow maize, on their growth performance and meat quality was investigated in a 60 days feeding trial. Twenty-four male pigs were divided into two treatments and fed diets with 0% (T1) or 15% (T2) Illipe nut inclusion. Feed intake, live weight (LW) and backfat thickness (BFT) were taken and used to calculate average daily feed intake (ADFI), average daily gain (ADG), feed conversion ratio (FCR) and increase in backfat (IBF).
View Article and Find Full Text PDFLett Appl Microbiol
December 2024
OWL University of Applied Sciences and Arts, Campusallee 12, 32657 Lemgo, Germany.
During pig slaughter, contaminants such as intestinal and stomach contents, bile, tubular rail fat, and reddish foam from the respiratory tract frequently appear on carcasses, potentially compromising meat safety. This study examined the impact of these contaminants on the bacterial loads of pig carcasses, using total bacterial counts and Enterobacteriaceae counts as hygiene indicators. Examination of the substances as such showed that intestinal and stomach contents were particularly conspicuous to undermine the carcase hygiene due to total bacterial counts of ∼6.
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