National Pork Retail Microbiological Baseline
Publish Date: June 3, 2006
Several studies have either been completed or are currently in progress to determine the presence of indicator and/or pathogenic microorganisms on pork carcasses.1,2,3 Investigations such as these have increased our understanding of the populations and species of microorganisms that may be found on pork due to cross-contamination or poor handling/processing practices. Most studies have concentrated on the carcass; however, pork can subsequently be re-contaminated with bacteria during fabrication, packaging, distribution, and retail preparation and, therefore, more information on contamination levels and pathogen incidences following such practices must be gathered.
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