Reducing Salmonella in pork production
A new report in the Journal of Food
(Volume 70, Number 11, November 2007
) investigates the possible approaches to control
salmonella in pork production.
The focus of the study is centred on possible methods of controlling the disease within pork
producing facilities and post-slaughter without the use of subtherapeutic
is a disease that can affect humans and is usually sourced in contaminated food
products. It can remain dormant within pigs, thus creating the possibility for
carcass contamination. Slaughterhouses do implement strict procedures during
processing however,the presence of Salmonella can remain in some pork
How can this be reduced? Through combining the vital roles of veterinarians,
pig producers, industry and government in issuing guidelines and management
practices aimed at promoting the health and welfare in pork processing.
â€¢ Journal of Food Protection
For the latest pig news, subscribe here
To comment, login here
Or register to be able to comment.