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Extent of microbial contamination in United States pork retail products.

Author(s) : DUFFY E. A., BELK K. E., SOFOS J. N., et al.

Type of article: Article

Summary

To determine the extent of microbiological contamination of US pork, 384 samples of retail pork products were collected from 24 stores in six cities. 120 additional samples 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 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 (11.5%). Salmonella spp. were found in 9.6% of retail samples and 5.8% of plant samples; C. jejuni and C. coli were found in 1.3% of retail samples and 6.7% of plants samples. Pork products exposed to the most handling and processing were of the poorest microbiological quality.

Details

  • Original title: Extent of microbial contamination in United States pork retail products.
  • Record ID : 2002-0267
  • Languages: English
  • Source: Journal of Food Protection - vol. 64 - n. 2
  • Publication date: 2001/02
  • Document available for consultation in the library of the IIR headquarters only.

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