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coliform bacteria → isolated → beef and pork carcasses
“Coliform bacteria were isolated from 22.4% and 42.0% of beef and pork carcass samples, respectively”
Salmonella spp. → positive → beef and pork carcasses
“For beef carcasses, positive tests were obtained for 0.1% of 1036 samples tested for Salmonella spp., 1.5% of 1022 samples tested for Campylobacter spp. and 5.4% of 1018 samples tested for STEC. For pork carcasses, positive tests were obtained for 1.6 % of 1076 samples tested for Salmonella spp., 8.8% of 1070 samples tested for Campylobacter spp. and 4.8% of 1067 samples tested for STEC”
Shiga toxin-producing E. coli (STEC) → positive → beef and pork carcasses
“For beef carcasses, positive tests were obtained for 0.1% of 1036 samples tested for Salmonella spp., 1.5% of 1022 samples tested for Campylobacter spp. and 5.4% of 1018 samples tested for STEC. For pork carcasses, positive tests were obtained for 1.6 % of 1076 samples tested for Salmonella spp., 8.8% of 1070 samples tested for Campylobacter spp. and 4.8% of 1067 samples tested for STEC”
Campylobacter spp. → positive → beef and pork carcasses
“For beef carcasses, positive tests were obtained for 0.1% of 1036 samples tested for Salmonella spp., 1.5% of 1022 samples tested for Campylobacter spp. and 5.4% of 1018 samples tested for STEC. For pork carcasses, positive tests were obtained for 1.6 % of 1076 samples tested for Salmonella spp., 8.8% of 1070 samples tested for Campylobacter spp. and 4.8% of 1067 samples tested for STEC”
generic E. coli → recovered → beef and pork carcasses
“Generic E. coli were recovered from 14.6% of beef and 33.7% of pork carcass samples”
aerobic bacteria → present → beef and pork carcasses
“All samples tested were positive for aerobic bacteria with 99.8% of beef and 96.0% of pork samples, having total counts of ≤ 100,000 CFU/cm²”
Salmonella → isolated from → minced pork
“In an additional investigation, Campylobacter was not isolated from 248 samples of minced pork (10 g each), whereas Salmonella was found in 13% of these samples.”
pork → marginally increases risk of → Campylobacter jejuni infection
“Marginally more index patients had eaten pork (47 v. 39; P = 0.048) or inadequately heated meat (13 v. 8), though in the last case numbers were too small to be statistically significant.”
domestically produced pork → contributes to → human salmonellosis
“The most important food sources were found to be table eggs and domestically produced pork comprising 47.1% (95% credibility interval, CI: 43.3-50.8%) and 9% (95% CI: 7.8-10.4%) of the cases, respectively.”
Listeria monocytogenes → requires → adequate interventions for both pork and the environment
“The greatest challenge for processors is L. monocytogenes as contamination of the further processing environment requires adequate interventions for both pork and the environment”
“pork fat had the highest concentration for the visible fats (180 mg/100 g).”
pork fat → has the highest concentration of AA → visible fats
“The LODs (S/N=3) for 10 benzimidazoles were found to be 0.56-2.76 ng g(-1) in egg, 0.50-1.41 ng mL(-1) in milk, 0.09-0.28 ng g(-1) in chicken, and 0.08-0.15 ng g(-1) in pork.”
LODs (S/N=3) → found to be → 0.56-2.76 ng g(-1) in egg, 0.50-1.41 ng mL(-1) in milk, 0.09-0.28 ng g(-1) in chicken, and 0.08-0.15 ng g(-1) in pork
“Daily intake of rice, bread, milk, fruits and coffee, and infrequent consumption of pork, green tea, black tea, tsukemono (pickled vegetables), seaweed and mushrooms were reported.”
Japan-born participants → consume → rice, bread, milk, fruits, coffee, pork, green tea, black tea, tsukemono, seaweed, mushrooms
“Coliform bacteria were isolated from 22.4% and 42.0% of beef and pork carcass samples, respectively”
coliform bacteria → isolated → beef and pork carcasses
“For beef carcasses, positive tests were obtained for 0.1% of 1036 samples tested for Salmonella spp., 1.5% of 1022 samples tested for Campylobacter spp. and 5.4% of 1018 samples tested for STEC. For pork carcasses, positive tests were obtained for 1.6 % of 1076 samples tested for Salmonella spp., 8.8% of 1070 samples tested for Campylobacter spp. and 4.8% of 1067 samples tested for STEC”
Salmonella spp. → positive → beef and pork carcasses