Pork
| Reference | Product | Type of Meat | Microorganism Tested | Process / Intervention | Pathogen Effect | Operational Parameters | Critical Operational Parameters | Comments |
|---|---|---|---|---|---|---|---|---|
| Arya, R., M. Bryant, H. L. Degala, A. K. Mahapatra, G. Kannan. 2018. Effectiveness of a low-cost household electrolyzed water generator in reducing the populations of Escherichia coli K12 on inoculated beef, chevon, and pork surfaces. Journal of Food Processing and Preservation. DOI: 10.1111/jfpp.13636 | Beef pieces (retail source) Pork pieces (retail source) Goat pieces, boneless | Chilled Beef Pork Goat (chevon) | E. coli O157:H7 surrogate | (i) acidic electrolyzed water (ii) alkaline electrolyzed water | Bactericidal | Time: 2, 4, 6, 8, 10, and 12 minutes Temperature: NE Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): subprimals (presumed; not explicitly stated) | Time: 2, 4, 6, 8, 10, and 12 minutes | Generally, acidic electrolyzed water was more effective than the alkaline treatment in producing surrogate reductions on products from all three species. A reduction of 0.96-log or greater was seen for all species with acidic application times of 4 minutes and above. For alkaline treatments, reductions of 0.91-log or greater was seen across species with application times 8 minutes and greater, with one exception (chevon at 10 min). |
| Koch, F., C. Wiacek, and P. G. Braun. 2019. Pulsed light treatment for the reduction of Salmonella Typhimurium and Yersinia enterocolitica on pork skin and pork loin. International Journal of Food Microbiology. 292: 64-71. https://doi.org/10.1016/j.ijfoodmicro.2018.11.014 | Pork skin Pork loin | Pork | Salmonella Typhimurium Yersinia enterocolitica | Pulsed light | Bactericidal | Time: see "Other" below Temperature: NE Concentration: NE Volume: NE Equipment Settings: 1.27 J/cm2 per pulse at a distance of 1.93 cm from the quartz window. Pulse frequency was set to four pulses in the first second and three pulses in every additional second with a pulse length of 300 μs. The wavelengths emitted by the Xenon flash lamp ranged from 200 to 1100 nm. Pressure Delivery: NE Treatment Application Type (spray/wash): pulsed light Point of Application (hot cx, cold cx, subprimal, trim): subprimals and skin Equipment specs: SteriPulse-XL 3000, Model RS-3000C, Xenon Corporation, Wilmington, Massachusetts, USA). Other: Distances: 8.3 cm, 10.8 cm and 13.4 cm each tested at times of 1, 5, 10, 15, 20 and 30 s corresponding to fluences between 0.52 and 19.11 J/cm^2 for Salmonella and Yersinia, respectively | Equipment Settings: 1.27 J/cm2 per pulse at a distance of 1.93 cm from the quartz window. Pulse frequency was set to four pulses in the first second and three pulses in every additional second with a pulse length of 300 μs. The wavelengths emitted by the Xenon flash lamp ranged from 200 to 1100 nm. Other: Distances: 8.3 cm, 10.8 cm and 13.4 cm each tested at times of 1, 5, 10, 15, 20 and 30 s corresponding to fluences between 0.52 and 19.11 J/cm^2 for Salmonella and Yersinia, respectively | Authors' summary of findings: Reductions on pork skin ranged from 1.73 to 3.16 log for Salmonella and from 1.48 to 4.37 log for Yersinia. Microbial reduction was significantly lower on pork loin, varying between a minimum of 0.4 and a maximum of 1.7 log for both pathogens |
| Yeh, Y., P. Purushothaman, N. Gupta, M. Ragnone, S. C> Verma, and A. S. de Mello. 2017. Bacteriophage application on red meats and poultry: Effects on Salmonella population in final ground products. Meat Science. 127:30-34. http://dx.doi.org/10.1016/j.meatsci.2017.01.001 | Beef trimmings Pork trimmings Chicken thighs Turkey thighs | Chilled Beef Pork Chicken Turkey | Salmonella | Bacteriophage application | Bactericidal | Time: NE Temperature: NE Concentration: 10^7 to 10^8 PFU/mL Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Pipetted while products were tumbled at 4 rpm for 2min Point of Application (hot cx, cold cx, subprimal, trim): trimmings (beef and pork) or thighs (chicken and turkey) | Concentration: 10^7 to 10^8 PFU/mL | Overall, bacteriophage application on trim reduced 1 and 0.8 log CFU/g of Salmonella in ground beef and ground pork, respectively. For ground chicken and ground turkey, Salmonella was reduced by 1.1 and 0.9 log CFU/g, respectively |
| Rahman, S., J. Wang, and D. Oh. 2013. Synergistic effect of low concentration electrolyzed water and calcium lactate to ensure microbial safety, shelf life and sensory quality of fresh pork. Food Control 30: 176-183. doi:10.1016/j.foodcont.2012.06.041 | Subprimals | Pork | Escherichia coli O157:H7 (B0259, B0297, B0299) Listeria monocytogenes (ATCC 19115, ATTC 19111, and Scott A) | (i) Aqueous ozone dip (ii) Lactic Acid dip (iii) Calcium lactate dip (iv) Sodium hypochlorite dip (v) Low concentration electrolyzed water dip (vi) Strong acidic electrolyzed water dip (vii) Combination of Low concentration electrolyzed water and calcium lactate dip | Bactericidal | (i) Aqueous Ozone Time: 5 min Temperature: NE Concentration: NE Volume: NE Equipment Settings: NE Treatment Application Type (spray/wash): Dip Point of Application: Subprimals (ii) Lactic Acid Time: 5 min Temperature: NE Concentration: 3% Volume: NE Equipment Settings: NE Treatment Application Type (spray/wash): Dip Point of Application: Subprimals (iii) Calcium Lactate Time: 5 min Temperature: NE Concentration: 3% Volume: NE Equipment Settings: NE Treatment Application Type (spray/wash): Dip Point of Application: Subprimals (iv) Sodium Hypochlorite Time: 5 min Temperature: NE Concentration: NE Volume: NE Equipment Settings: NE Treatment Application Type (spray/wash): Dip Point of Application: Subprimals (v) Low Concentration Electrolyzed Water Time: 5 min Temperature: NE Concentration: NE Volume: NE Equipment Settings: NE Treatment Application Type (spray/wash): Dip Point of Application: Subprimals (vi) Strong Acidic Electrolyzed Water Time: 5 min Temperature: NE Concentration: NE Volume: NE Equipment Settings: NE Treatment Application Type (spray/wash): Dip Point of Application: Subprimals (vii) Combination of Low Concentration Electrolyzed Water and Calcium Lactate Time: 5 min Temperature: NE Concentration: NE Volume: NE Equipment Settings: NE Treatment Application Type (spray/wash): Dip Point of Application: Subprimals | (i) Aqueous Ozone Time: 5 min (ii) Lactic Acid Time: 5 min Concentration: 3% (iii) Calcium Lactate Time: 5 min Concentration: 3% (iv) Sodium Hypochlorite Time: 5 min (v) Low Concentration Electrolyzed Water Time: 5 min (vi) Strong Acidic Electrolyzed Water Time: 5 min (vii) Combination of Low Concentration Electrolyzed Water and Calcium Lactate Time: 5 min | The combination of low concentration electrolyzed water and calcium lactate dip showed the greatest reduction of L. monocytogenes and E. coli |
| Castelo, M., D. Kang, G. Siragusa, M. Koohmaraie, and E. Berry. 2001. Evaluation of combination treatment processes for the microbial decontamination of pork trim. Journal of Food Protection 64: 335-342. | Trimmings | Pork | Aerobic bacteria Coliforms Escherichia coli (Generic) Lactic acid bacteria (LAB) | (i) water wash (ii) water wash followed by lactic acid spray (iii) water wash followed by hot (65.5°C, 15 s) water followed by hot (510°C, 60 s) air followed by lactic acid spray (iv) water wash followed by hot (82.2°C, 15 s) water followed by hot (510°C, 75 s) air followed by lactic acid spray (v) water wash followed by hot (82.2°C, 45 s) water followed by hot (510°C, 90 s) air followed by lactic acid spray (vii) trim followed by hot water spray, (viii) trim followed by lactic acid spray (ix) trim followed by hot water spray followed by lactic acid spray (x) trim followed by lactic acid spray followed by hot water spray | Bactericidal | (i) Water Wash Time: 15-180 s Temperature: 15°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: 65 PSI (448.16 kPa) Treatment Application Type (spray/wash): Wash Point of Application (hot cx, cold cx, subprimal, trim): Trim (ii) Lactic Acid Spray Time: 15-120 s Temperature: 15°C Concentration: 2% Volume: NE Equipment Settings: NE Pressure Delivery: 35 PSI (241.32 kPa) Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Trim (iii) Hot Water Spray (three options, denoted by a, b, and c) Time: 15-45s Temperature: (a) 65.5°C, (b) 71°C, (c) 82.2°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: 35 PSI (241.32 kPa) Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): trim (iv) Hot air (three options, denoted by a, b, c) Time: 15-90s Temperature: (a) 454.4°C, (b) 482.2°C, (c) 510°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): NE Point of Application (hot cx, cold cx, subprimal, trim): trim | (i) Water Wash Time: 15-180 s Temperature: 15°C Pressure Delivery: 65 PSI (448.16kPa) (ii) Lactic Acid Spray Time: 15-120 s Temperature: 15°C Concentration: 2% Pressure Delivery: 35 PSI (241.32 kPa) (iii) Hot Water Spray (three options, denoted by a, b, and c) Time: 15-45s Temperature: (a) 65.5°C, (b) 71°C, (c) 82.2°C Pressure Delivery: 35 PSI (241.32 kPa) (iv) Hot air (three options, denoted by a, b, c) Time: 15-90s Temperature: (a) 454.4°C, (b) 482.2°C, (c) 510°C | Optimum exposure times for the combination treatments were water (120 s) and lactic acid (75 s) Combination iii reduced aerobic bacteria to the greatest extent All treatments except water reduced coliforms and E. coli to below detectable levels by day 7 |
| Eggenberger-Solorzano, L., S. Niebuhr, G. Acuff, and J. Dickson. 2002. Hot water and organic acid interventions to control microbiological contamination on hog carcasses during processing. Journal of Food Protection 65: 1248-1252. | Hot Carcass | Pork | Aerobic Plate Counts (APC) Enterobacteriaceae Escherichia coli (Generic) | (i) Hot water wash (ii) Acetic acid spray (iiI) Water wash + acetic acid spray | Bactericidal | (i) Hot Water Wash Time: 5s Temperature: 82.2°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: 25 PSI (172.37 kPa) Treatment Application Type (spray/wash): Wash Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass Pieces (to simulate whole hot carcass) (ii) Acetic Acid Spray Time: 3s Temperature: NE Concentration: 1.8% Volume: NE Equipment Settings: Commercial acid rinse cabinet Pressure Delivery: <25 PSI (166 kPa) Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass Pieces (to simulate whole hot carcass) | (i) Hot Water Wash Time: 5s Temperature: 82.2°C Pressure Delivery: 25 PSI (172.37 kPa) (ii) Acetic Acid Spray Time: 3s Concentration: 1.8% Equipment Settings: Commercial acid rinse cabinet Pressure Delivery: <25 PSI (166 kPa) | The hot water wash followed by the acetic acid spray significantly reduced the microbial populations on both scalded and skinned pork carcasses The combined hot water and acetic acid spray reduced the populations of APC, coliforms, and E. coli, however, there were no differences between the hot water wash and the hot water wash and acetic acid spray |
| DeGeer, S., L. Wang, G. Hill, M. Singh, S. Bilgili, and C. Bratcher. 2016. Optimizing application parameters for lactic acid and sodium metasilicate against pathogens on fresh beef, pork and deli meats. Meat Science 118: 28-33. doi:10.1016/j.meatsci.2016.03.008 | Retail Cut | Pork | Escherichia coli (Generic) Salmonella spp. | (i) Lactic Acid (ii) Sodium metasilicate | Bactericidal | (i) Lactic Acid Dip Time: NE Temperature: 4, 25, 60°C Concentration: 1, 2, 3, 4% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Dip Point of Application (hot cx, cold cx, subprimal, trim): Subprimal (ii) Sodium Metasilicate Dip Time: NE Temperature: 4, 25, 60°C Concentration: 2, 3, 4, 5% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Dip Point of Application (hot cx, cold cx, subprimal, trim): Subprimal | (i) Lactic Acid Dip Temperature: 4, 25, 60°C Concentration: 1, 2, 3, 4% (ii) Sodium Metasilicate Dip Temperature: 4, 25, 60°C Concentration: 2, 3, 4, 5% | Sodium metasilicate and lactic acid at 4% were effective against E. coli O157:H7, non-O157 STEC, and Salmonella |
| Fabrizio, K., and C. Cutter. 2004. Comparison of electrolyzed oxidizing water with other antimicrobial interventions to reduce pathogens on fresh pork. Meat Science 68: 463-468. doi:10.1016/j.meatsci.2004.04.013 | Subprimal | Pork | Listeria monocytogenes Salmonella Typhimurium Campylobacter coli | (i) Chlorinated Water Spray (ii) Lactic Acid (2%) Spray (III) Acidic Electrolyzed Oxidizing (EO) Water | Bactericidal | (i) Chlorinated Water Spray Time: 15s Temperature: NE Concentration: 25 ppm Volume: NE Equipment Settings: Hand-held, garden sprayer Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Subprimal (ii) Lactic Acid Spray Time: 15s Temperature: NE Concentration: 2% Volume: NE Equipment Settings: Hand-held, garden sprayer Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Subprimal (iii) Acidic Electrolyzed Oxidizing Water Time: 15s Temperature: NE Concentration: 50 ppm free chlorine, 1150 mV ORP Volume: NE Equipment Settings: Hand-held, garden sprayer Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Subprimal | (i) Chlorinated Water Spray Time: 15s Concentration: 25 ppm (ii) Lactic Acid Spray Time: 15s Concentration: 2% (iii) Acidic Electrolyzed Oxidizing Water Time: 15s Concentration: 50 ppm free chlorine, 1150 mV ORP | Lactic acid and Acidic EO water significantly reduced populations of Campylobacter coli at days 0 and 7 |
| Piachin, T., and N. Trachoo. 2011. Effect of ozone and potassium on lipid oxidation and survival of Salmonella typhimurium on fresh pork. Pakistan Journal of Biological Sciences 14: 236-240. | Subprimal | Pork | Salmonella Typhimurium | (i) Ozone Gas (ii) Potassium Lactate | Bactericidal | (i) Ozone Gas Time: NE Temperature: NE Concentration: NE Volume: 0, 200, 500, 1,00 mg h-1 Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Gas Point of Application (hot cx, cold cx, subprimal, trim): Subprimal (ii) Potassium Lactate Time: NE Temperature: NE Concentration: 2, 4% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): NE Point of Application (hot cx, cold cx, subprimal, trim): Subprimal | (i) Ozone Gas Volume: 0, 200, 500, 1,00 mg h-1 (ii) Potassium Lactate Concentration: 2, 4% | 4% potassium lactate inhibited Salmonella typhimurium. At 1,000 mg h-1, ozone improved the inhinibtory effect of potassium lactate on Salmonella typhimurium |
| King, A., R. Miller, A. Castillo, D. Griffin, and M. Hardin. 2012. Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella, Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats. Journal of Food Protection 75: 1589-1594. doi:10.4315/0362-028X.JFP-12-004 | Variety Meats | Pork | Salmonella Yersinia enterocolitica Campylobacter coli | (i) Lactic Acid | Bactericidal | (i) Lactic Acid Spray Time: NE Temperature: 40-50°C Concentration: 2% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Variet Meats | (i) Lactic Acid Spray Temperature: 40-50°C Concentration: 2% | Lactic acid combined with good manufacturing practices causes reductions of Salmonella, Y. enterocolitica, and C. coli |
| Mansur, A., C. Tango, G. Kim, and D. Oh. 2015. Combined effects of slightly acidic electrolyzed water and fumaric acid on the reduction of foodborne pathogens and shelf life extension of fresh pork. Food Control 47: 277-284. doi:10.1016/j.foodcont.2014.07.019 | Subprimals | Pork | Escherichia coli (Generic) Listeria monocytogenes Staphylococcus aureus Salmonella Typhimurium | (i) Slightly Acidic Electrolyzed Water (ii) Strong Acidic Electrolyzed Water (iiI) Fumaric Acid (iv) Slightly Acidic Electrolyzed Water and Fumaric Acid | Bactericidal | (i) Slightly Acid Electrolyzed Water Dip Time: NE Temperature: NE Concentration: 6% HCl solution Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Dip Point of Application (hot cx, cold cx, subprimal, trim): Subprimal (ii) Strong Acidic Electrolyzed Water Time: NE Temperature: NE Concentration: 9% HCl Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Dip Point of Application (hot cx, cold cx, subprimal, trim): Subprimal (iii) Fumaric Acid Time: NE Temperature: NE Concentration: 0.5% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Dip Point of Application (hot cx, cold cx, subprimal, trim): Subprimal | (i) Slightly Acid Electrolyzed Water Dip Concentration: 6% HCl solution (ii) Strong Acidic Electrolyzed Water Concentration: 9% HCl (iii) Fumaric Acid Concentration: 0.5% | The combination of slightly acidic electrolyzed water and 0.5% fumaric acid at 40°C for 3 min showed the greatest reduction of E. Coli O157:H7, L. monocytogenes, S. aureus, and S. Typhimurium |
| Castelo, M., M. Koohmaraie, and E. Berry. 2001. Microbial and quality attributes of ground pork prepared from commercial pork trim treated with combination intervention processes. Journal of Food Protection 64: 1981-1987. | Trimmings | Pork | APC Coliforms Escherichia coli (Generic) Lactic acid bacteria | (i) Water (15°C, 120s) (ii) water (15°C, 120s) followed by lactic acid (2%) wash (iii) water (15°C, 120s) followed by lactic acid (2%) followed by hot air (510°C, 90s) (iv) hot air (510°C, 90s) followed by water (15°C, 120s) followed by hot air (510°C, 90s) | Bactericidal | (i) Water Wash Time: 120 s Temperature: 15°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: 65 PSI (448.16 kPa) Treatment Application Type (spray/wash): Wash Point of Application (hot cx, cold cx, subprimal, trim): Trim (ii) Lactic Acid Spray Time: 75 s Temperature: 15°C Concentration: 2% Volume: NE Equipment Settings: NE Pressure Delivery: 35 PSI (241.32 kPa) Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Trim (iii) Fumaric Acid Time: NE Temperature: NE Concentration: 0.5% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Dip Point of Application (hot cx, cold cx, subprimal, trim): Subprimal (iii) Hot Air Time: 90 s Temperature: 510°C Concentration: NE Volume: NE Equipment Settings: In-line hot air cabinet Pressure Delivery: NE Treatment Application Type (spray/wash): NE Point of Application (hot cx, cold cx, subprimal, trim): Trim | (i) Water Wash Time: 120 s Temperature: 15°C Pressure Delivery: 65 PSI (448.16 kPa) (ii) Lactic Acid Spray Time: 75 s Temperature: 15°C Concentration: 2% Pressure Delivery: 35 PSI (241.32 kPa) (iii) Hot Air Time: 90 s Temperature: 510°C | All intervention treatments significantly reduced microbial populations in ground pork Water followed by lactic acid and water followed by lactic acid followed by hot air were the most effective in reducing aerobic bacteria and E. coli |
| Garcia-Marques, I., J. A. Ordonez, M. I. Cambero, and M. C. Cabeza. 2012. Use of E-beam for shelf-life extension and sanitizing of marinated pork loin. International Journal of Microbiology. | Marinated Subprimal | Pork | Lactic acid bacteria Enterobacteriaceae Pseudomonas Listeria spp. Escherichia coli (Generic)* Salmonella spp.* *Listeria was used as an indicator for Salmonella and E. coli In regards to E-beam radiation, Salmonella has a similar resistance to Listeria, and E. coli has a lower resistance than Listeria | E-beam radiation | Bactericidal | (i) E-beam Radiation Time: NE Temperature: NE Concentration: 0.2, 0.5, 1, 1.5, 2, 2.5, 3 kGy Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): NE Point of Application (hot cx, cold cx, subprimal, trim): Marinated Subprimal | (i) E-beam Radiation Concentration: 0.2, 0.5, 1, 1.5, 2, 2.5, 3 kGy | Initial LAB counts were reduced by the E-beam and the D-value was determined to be 0.85 kGy Differences in pseudomonads were unable to be recorded Enterobacteriaceae was practically eliminated by the treatment A D-value of 0.46 was calculated for Listeria |
| Prasai, R., G. Acuff, L. Lucia, J. Morgan, S. May, and J. Savell. 1992. Microbiological effects of acid decontamination of pork carcasses at various locations in processing. Meat Sci. 32:413-423. | Hot Carcass | Pork | Aerobic Plate Counts (APC) Salmonella Listeria | Lactic Acid Spray | Bactericidal | Time: NE Temperature: 55°C Concentration: 1% Volume: 225 mL per carcass for before evisceration, 225 mL per carcass side for post-evisceration Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): hot carcass (i) Before evisceration, after dehairing (no singing) (ii) Post-evisceration (iii) Both before evisceration and post-evisceration Other: pH 2.8 | Temperature: 55°C Concentration: 1% Volume: 225 mL per carcass for before evisceration, 225 mL per carcass side for post-evisceration Treatment Application Type (spray/wash): Spray Other: pH 2.8 | No Salmonella and Listeria were observed during this experiment There was a numerical reduction in APC in a 0-h sample and 48-h sample of carcass surfaces, but they were not statistically significant. Samples taken at 48-h had numerically lower counts than the samples taken at 0-h, but not statistically. |
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