Approaches to Meat Safety

Characterization of the Microbial Ecology of Two Fresh Pork Cuts Throughout a Production Schedule at a Pork Fabrication Facility

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Abstract

Recent outbreaks and regulatory initiatives have put the elimination of Salmonella at the forefront of food safety initiatives at meat and poultry processors. Common interventions used for reducing the overall load of Salmonella also have the potential to alter the overall microbial ecology of fresh pork. However, a baseline understanding of the inherent microbiome of fresh pork in the absence of chemical intervention and how it is conserved throughout a production day, week, or month is not well defined. The objective of this study is to assess the microbial ecology of two common fresh pork cuts across multiple timepoints within a production day, week, and month. Additionally, this study aims to determine if potential relationships exist between the microbial ecology of fresh pork to both the overall microbial load and presence of Salmonella in the meat.

How to Cite:

Asmus, A. E., Gaire, T. N., Schweisthal, K. J., Staben, S. M. & Noyes, N., (2023) “Characterization of the Microbial Ecology of Two Fresh Pork Cuts Throughout a Production Schedule at a Pork Fabrication Facility”, SafePork 14(1). doi: https://doi.org/10.31274/safepork.16344