Association of Pathogen Load in Pigs with Retail Pork Contamination.
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The SafePork conference series began in 1996 to bring together international researchers, industry, and government agencies to discuss current Salmonella research and identify research needs pertaining to both pig and pork production. In subsequent years topics of research presented at these conferences expanded to include other chemical and biological hazards to pig and pork production.
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Abstract
Salmonella and Campylobacter are estimated to cause 3.9 million illnesses annually in the United States, and most of these illnesses are food-related. Pigs can be sub-clinically infected with these pathogens and fecal contamination of meat during processing is a food safety risk. Quantitative measures of foodborne safety risk are rarely reported and are a critical data gap for development of quantitative risk assessments. The goal of this study was to determine the association between the concentration of Salmonella and Campylobacter in porcine feces and hide with concentrations in meat.