Campylobacter in the Pork Food Chain : a quantitative hazard analysis
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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
Campylobacter are one of the most frequent causes of bacterial enteritis in industrialized countries and are widespread in food animals. Pigs are known to be largely contaminated in farms, but few data exist about the status of the pork food chain. The purpose of this study was to quantify the Campylobacter contamination of the French pork food chain: prevalence, contamination level, bactenal species in primary production (piglets and fattening pigs when slaughtered), and in first and second transformation process (from carcasses before chilling to deboned meat cuts).