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Innovative Grade US Origin Horse Whole Blood Laked from Innovative Research was used in the following study:
Efficacy of Antimicrobial Interventions in Reducing Salmonella enterica, Shiga Toxin-Producing Escherichia coli, Campylobacter, and Escherichia coli Biotype I Surrogates on Non-Chilled and Chilled, Skin-on and Skinless Pork
L.C. Eastwood, T.M. Taylor, J.W. Savell, K.B. Gehring, A.N. Arnold
September 13, 2020
According to 2018 data from the CDC, about 48 million people become ill, 128,000 are hospitalized, and 3,000 people die from foodborne diseases yearly in the United States, with non-typhoidal salmonellae being reported as the most prevalent cause for these illnesses. Thus, research focused on improving food safety is of key importance to food industries, specifically the meat industry.
It is common practice to treat beef carcasses and products at multiple points during processing with antimicrobials like lactic acid and peroxyacetic acid (PAA). In this study researchers hoped to validate the effectiveness of antimicrobial treatments in reducing various forms of Salmonella and E. coli on pork products. Different cuts of pork were tested in both chilled and non-chilled forms, and all were assessed for visual quality and color, as that is of importance to the end consumer.
Samples were inoculated with Salmonella enterica, Shiga toxin-producing Escherichia coli (STEC), Escherichia coli pathogen surrogates or Campylobacter spp. Treated pieces were sampled before antimicrobial treatment of non-chilled pork tissue, then at various intervals post-treatment. For chilled pork, samples were collected after 24 hours chilling and 30 minutes post-treatment. Lactic acid and PAA treatments reduced pathogenic and surrogate bacteria, however warm water did not produce similar results. Visual evaluations on treated pork indicated minimal negative impacts on pork color.
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