scholarly journals Effects of Calcium Powder Mixtures and Binding Ingredients as Substitutes for Synthetic Phosphate on the Quality Properties of Ground Pork Products

2018 ◽  
Vol 38 (6) ◽  
pp. 1179-1188 ◽  
Author(s):  
Min Guk Cho ◽  
Jong Youn Jeong
Keyword(s):  
Powder Mixtures ◽  
Quality Properties ◽  
Pork Products ◽  
Ground Pork

Extent of Microbial Contamination in United States Pork Retail Products

2001 ◽  
Vol 64 (2) ◽  
pp. 172-178 ◽  
Author(s):  
E. A. DUFFY ◽  
K. E. BELK ◽  
J. N. SOFOS ◽  
G. R. BELLINGER ◽  
A. PAPE ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Total Coliform ◽  
Campylobacter Coli ◽  
Salmonella Spp ◽  
Pork Sausage ◽  
Pork Products ◽  
Plant Samples ◽  
Ground Pork ◽  
Processing Plants ◽  
Whole Muscle

To determine the extent of microbiological contamination of U.S. pork, 384 samples of retail pork were collected from 24 stores in six cities, including (i) whole-muscle, store-packaged pork; (ii) fresh, store-packaged ground pork and/or pork sausage; (iii) prepackaged ground pork and/or pork sausage; and (iv) whole-muscle, enhanced (injected or marinated; 60% store-packaged, 40% prepackaged) pork. Additional samples (n = 120) of freshly ground pork and/or pork sausage were collected from two hot-boning sow/boar sausage plants, two slaughter and fabrication plants, and two further-processing plants. Samples were analyzed for aerobic plate counts (APC), total coliform counts (TCC), Escherichia coli counts (ECC), and incidences of Salmonella spp., Listeria monocytogenes, Campylobacter jejuni, Campylobacter coli, and Yersinia enterocolitica. Mean log APC and TCC were highest (P < 0.05) for store-ground pork, while whole-muscle, enhanced products and pre-packaged ground products had the lowest (P < 0.05) APC. Mean log APC and TCC were higher (P < 0.05) in samples from the slaughter and fabrication plants than in samples from hot-boning and further processing plants. Mean log ECC were lower (P < 0.05) in samples from further-processing plants compared to slaughter and fabrication plants and hot-boning, sow and boar sausage plants. L. monocytogenes was detected in 26.7% of plant samples and 19.8% of retail samples and was present more frequently in ground products. Y. enterocolitica was detected most often in whole-muscle, store-packaged cuts (19.8%) and in store-ground product (11.5%). Salmonella spp. were found in 9.6% of retail samples and 5.8% of plant samples, while C. jejuni and C. coli were found in 1.3% of retail samples and 6.7% of plant samples. Pork products exposed to the most handling and processing appeared to be of the poorest microbiological quality. These results should be useful in risk assessments that are directed at the identification of actions that could enhance food safety.

scholarly journals Effect of Gamma or Beta Radiation on Salmonella DT 104 in Ground Pork†

2006 ◽  
Vol 69 (6) ◽  
pp. 1430-1433 ◽  
Author(s):  
KATHLEEN T. RAJKOWSKI ◽  
STEVEN E. NIEBUHR ◽  
JAMES DICKSON
Keyword(s):  
Gamma Radiation ◽  
Radiation Treatment ◽  
Meat Products ◽  
Fat Content ◽  
Beta Radiation ◽  
Pork Products ◽  
Radiation Sources ◽  
Significant Difference ◽  
Ground Pork ◽  
Pork Fat

Mixtures of six Salmonella Typhimurium DT 104 strains were inoculated into three ground pork products to determine the effect of fat content on the radiation resistance of Salmonella DT 104. The ground pork products were 90% lean, 50:50 fat:lean, and 100% fat. Inoculated products were irradiated using a gamma radiation source in a self-contained 137Cesium irradiator or a 10 MeV accelerator producing electrons (e-beam). The radiation D10-values (dose required for a 90% inactivation of viable CFU) for Salmonella DT 104 inoculated into 90% lean ground pork, 50:50 fat/lean ground pork, and 100% pork fat and subjected to beta radiation were 0.42 kGy, 0.43 kGy, and 0.43 kGy, respectively. The corresponding radiation D10-values for Salmonella DT 104 subject to gamma radiation were 0.56, 0.62, and 0.62 kGy, respectively. There was no statistical significant difference (P = 0.3) in radiation D10-values for Salmonella in the three products subject to either radiation treatment. Therefore, fat content had no effect. There was a significant difference (P = 0.001) between the radiation D10-values obtained with the two radiation sources. The radiation D10-values were within the reported range for irradiation destruction of Salmonella contaminated raw meat products.

Validation of Time and Temperature Values as Critical Limits for Salmonella and Background Flora Growth during the Production of Fresh Ground and Boneless Pork Products

2004 ◽  
Vol 67 (7) ◽  
pp. 1389-1393 ◽  
Author(s):  
J. E. MANN ◽  
L. SMITH ◽  
M. M. BRASHEARS
Keyword(s):  
Salmonella Enteritidis ◽  
Room Temperature ◽  
Growth Patterns ◽  
Significant Growth ◽  
Pork Products ◽  
Ground Pork ◽  
Salmonella Serotypes ◽  
And Storage ◽  
Pork Samples ◽  
Critical Limits

To provide pork processors with valuable data to validate the critical limits set for temperature during pork fabrication and grinding, a study was conducted to determine the growth of Salmonella serotypes and background flora at various temperatures. Growth of Salmonella Typhimurium and Salmonella Enteritidis and of background flora was monitored in ground pork and boneless pork chops held at various temperatures to determine growth patterns. Case-ready modified atmosphere packaged ground pork and fresh whole pork loins were obtained locally. Boneless chops and ground pork were inoculated with a cocktail mixture of streptomycin-resistant Salmonella to facilitate recovery in the presence of background flora. Samples were held at 4.4, 7.2C, and 10°C and at room temperature (22.2 to 23.3°C) to mimic typical processing and holding temperatures observed in pork processing environments. Salmonella counts were determined at regular intervals over 12 and 72 h for both room and refrigeration temperatures. No significant growth of Salmonella (P < 0.05) was observed in boneless pork chops held at refrigeration temperatures. However, Salmonella in boneless pork chops held at room temperature had grown significantly by 8 h. Salmonella grew at faster rates in ground pork. Significant growth was observed at 6, 24, and 72 h when samples were held at room temperature, 10°C, and 7.2°C, respectively. No significant growth was observed at 4.4°C. Background flora in ground pork samples increased significantly after 10 h at room temperature and after 12 h for samples held at 10 and 7.2°C. Background flora in samples held at refrigeration temperatures did not increase until 72 h. Background flora in the boneless chops increased significantly after 6 h at room temperature and after 24 h when held at 10 and 4.4°C. These results illustrate that meat processors can utilize a variety of time and temperature combinations as critical limits to minimize Salmonella growth during production and storage of raw pork products.

Enhanced Thermal Resistance of Salmonella in Marinated Whole Muscle Compared with Ground Pork

2010 ◽  
Vol 73 (2) ◽  
pp. 372-375 ◽  
Author(s):  
ADRIANA VELASQUEZ ◽  
TASHA J. BRESLIN ◽  
BRADLEY P. MARKS ◽  
ALICIA ORTA-RAMIREZ ◽  
NICOLE O. HALL ◽  
...  
Keyword(s):  
Thermal Resistance ◽  
Physical State ◽  
Thermal Inactivation ◽  
Heating Temperature ◽  
Inactivation Kinetics ◽  
Pork Products ◽  
Ground Pork ◽  
Lag Times ◽  
Log Linear ◽  
Whole Muscle

The internal muscle environment may enhance thermal resistance of bacterial pathogens. Based on the migration of pathogens into whole muscle products during marination, the validity of current thermal inactivation models for whole muscle versus ground products has been questioned. Consequently, the objective of this work was to compare thermal resistance of Salmonella in whole muscle versus ground pork. Irradiated samples of whole and ground pork loin (5.5 to 7.5 g) were exposed to a Salmonella-inoculated (108 CFU/ml) marinade (eight serovar cocktail) for 20 min, placed in sterile brass tubes (12.7 mm diameter), sealed, and heated isothermally at 55, 58, 60, 62, or 63°C, and surviving salmonellae were enumerated on Petrifilm aerobic count plates. The thermal lag times and initial bacterial counts were similar for both whole muscle and ground samples (P > 0.05), with all samples having equivalent compositions, inocula, and thermal histories. Heating temperature and physical state of the meat (whole versus ground muscle) affected Salmonella inactivation, with greater thermal resistance observed in whole than in ground muscle (P < 0.05). Assuming log-linear inactivation kinetics, Salmonella was 0.64 to 2.96 times more heat resistant in whole muscle than in ground pork. Therefore, thermal process validations for pork products should also account for the physical state of the product to ensure microbial safety.

scholarly journals Cooking Pattern and Quality Properties of Ground Pork Patties as Affected by Microwave Power Levels

2009 ◽  
Vol 29 (1) ◽  
pp. 82-90 ◽  
Author(s):  
Jong-Youn Jeong ◽  
Eui-Soo Lee ◽  
Ji-Hun Choi ◽  
Yun-Sang Choi ◽  
Long-Hao Yu ◽  
...  
Keyword(s):  
Microwave Power ◽  
Quality Properties ◽  
Ground Pork ◽  
Pork Patties

scholarly journals Detection ofClostridium difficilein Retail Ground Meat Products in Manitoba

2012 ◽  
Vol 23 (1) ◽  
pp. 28-30 ◽  
Author(s):  
Monique Visser ◽  
Shadi Sepehrim ◽  
Nancy Olson ◽  
Tim Du ◽  
Michael R Mulvey ◽  
...  
Keyword(s):  
Clostridium Difficile ◽  
Treatment Protocol ◽  
Meat Products ◽  
Ground Beef ◽  
Alcohol Treatment ◽  
Ground Meat ◽  
Pork Products ◽  
Ground Pork ◽  
Meat Samples

The aim of the present study was to determine whetherClostridium difficilewas present in uncooked retail ground beef and ground pork products sold in Winnipeg, Manitoba. Using an alcohol treatment protocol and inoculation of cultures onC difficileMoxalactam Norfloxacin (CDMN), toxigenicC difficilewas found in 6.3% of 48 meat samples. TheC difficileisolates belonged to different pulsotypes, all of which had been previously isolated from the stool of Manitoba patients withC difficiledisease. Because cooking of meat will not eradicateC difficilespores, this raises a concern regarding potential foodborne transmissibility of this organism.

Predicting Behavior of Staphylococcus aureus, Salmonella Serovars, and Escherichia coli O157:H7 in Pork Products during Single and Repeated Temperature Abuse Periods

2009 ◽  
Vol 72 (10) ◽  
pp. 2114-2124 ◽  
Author(s):  
STEVEN C. INGHAM ◽  
SONG VANG ◽  
BEN LEVEY ◽  
LISA FAHEY ◽  
JOHN P. NORBACK ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Temperature History ◽  
Phosphate Solution ◽  
Escherichia Coli O157 ◽  
Pork Sausage ◽  
Pork Products ◽  
Ground Pork ◽  
Before And After ◽  
Fail Safe

Tools for predicting growth of Staphylococcus aureus, Salmonella, and Escherichia coli O157:H7 (THERM; temperature history evaluation for raw meats) have been developed using ground pork and sausage. THERM tools have been tested with three types of pork sausage but not with other pork products or during sequential temperature abuse periods. We conducted inoculation studies (five strains each of S. aureus and/or Salmonella plus E. coli O157:H7) with simulated cooling of warm sausages, in-process warming of bratwurst, isothermal temperature abuse of pork frankfurter batter, and two sequential periods of 13, 15.6, or 21.1°C temperature abuse of breakfast sausage, natural (additive-free) chops, and enhanced (phosphate solution–injected) loins. In sequential temperature abuse studies, a temperature abuse period (≤24 h) occurred before and after either refrigeration (5°C for 24 h), or freezing (−20°C for 24 h) and thawing (24 h at 5°C). Pathogen growth predictions from THERM developed using ground pork and sausage were compared with experimental results of 0 to 3.0 log CFU of growth. Across all temperature abuse conditions, qualitative predictions (growth versus no growth) made using the pork tool (n = 133) and the sausage tool (n = 115) were accurate (51 and 50%, respectively), fail-safe (44 and 50%), or fail-dangerous (5 and 0%). Quantitative predictions from the two tools were accurate (29 and 22%, respectively), fail-safe (59 and 73%), or fail-dangerous (12 and 5%). Pathogen growth was greater during the second sequential temperature abuse period but not significantly so (P > 0.05). Both THERM tools provide useful qualitative predictions of pathogen growth in pork products during isolated or sequential temperature abuse events.

Sporadic salmonellosis in Lower Saxony, Germany, 2011–2013: raw ground pork consumption is associated withSalmonellaTyphimurium infections and foreign travel withSalmonellaEnteritidis infections

2015 ◽  
Vol 143 (13) ◽  
pp. 2777-2785 ◽  
Author(s):  
S. RETTENBACHER-RIEFLER ◽  
D. ZIEHM ◽  
L. KREIENBROCK ◽  
A. CAMPE ◽  
M. PULZ ◽  
...  
Keyword(s):  
Risk Factor ◽  
Conditional Logistic Regression ◽  
Lower Saxony ◽  
Pork Products ◽  
Egg Consumption ◽  
Eating Meat ◽  
Ground Pork ◽  
Animal Contact ◽  
Control Programmes ◽  
Pork Consumption

SUMMARYTo investigate risk factors for sporadic salmonellosis, for each notified case four randomly selected population controls matched for age, sex and geographical region were interviewed via self-administered questionnaire. Conditional logistic regression analysis of 285 matched pairs revealed significant associations for raw ground pork consumption [odds ratio (OR) 6·0, 95% confidence interval (CI) 1·8–20·1], taking antacids (OR 5·8, 95% CI 1·4–24·5), eating meat outside the home (OR 5·7, 95% CI 2·2–14·6) and daily changing or cleaning of dishcloth (OR 2·1, 95% CI 1·2–3·9). Animal contact and ice cream consumption were negatively associated with salmonellosis (OR 0·5, 95% CI 0·2–1 and OR 0·3, 95% CI 0·1–0·6, respectively).S.Typhimurium infections were significantly associated with raw ground pork consumption (OR 16·7, 95% CI 1·4–194·4) andS.Enteritidis infections with having travelled abroad (OR 9·7, 95% CI 2·0–47·3). Raw egg consumption was not a risk factor, substantiating the success of recently implemented national control programmes in the poultry industry. Unexpectedly, hygienic behaviour was more frequently reported by cases, probably because they overestimated their hygiene precautions retrospectively. Although animal contact might enhance human immunocompetence, underreporting of salmonellosis by pet owners could have occurred. Eating raw pork products is the major risk factor for sporadic humanS.Typhimurium infections in Lower Saxony.

Sign in / Sign up

Export Citation Format

Share Document