An evaluation of the effectiveness of FreshCase technology to extend the storage life of whole-muscle pork and ground pork sausage

To determine the extent of microbiological contamination of U.S. pork, 384 samples of retail pork were collected from 24 stores in six cities, including (i) whole-muscle, store-packaged pork; (ii) fresh, store-packaged ground pork and/or pork sausage; (iii) prepackaged ground pork and/or pork sausage; and (iv) whole-muscle, enhanced (injected or marinated; 60% store-packaged, 40% prepackaged) pork. Additional samples (n = 120) of freshly ground pork and/or pork sausage were collected from two hot-boning sow/boar sausage plants, two slaughter and fabrication plants, and two further-processing plants. Samples were analyzed for aerobic plate counts (APC), total coliform counts (TCC), Escherichia coli counts (ECC), and incidences of Salmonella spp., Listeria monocytogenes, Campylobacter jejuni, Campylobacter coli, and Yersinia enterocolitica. Mean log APC and TCC were highest (P < 0.05) for store-ground pork, while whole-muscle, enhanced products and pre-packaged ground products had the lowest (P < 0.05) APC. Mean log APC and TCC were higher (P < 0.05) in samples from the slaughter and fabrication plants than in samples from hot-boning and further processing plants. Mean log ECC were lower (P < 0.05) in samples from further-processing plants compared to slaughter and fabrication plants and hot-boning, sow and boar sausage plants. L. monocytogenes was detected in 26.7% of plant samples and 19.8% of retail samples and was present more frequently in ground products. Y. enterocolitica was detected most often in whole-muscle, store-packaged cuts (19.8%) and in store-ground product (11.5%). Salmonella spp. were found in 9.6% of retail samples and 5.8% of plant samples, while C. jejuni and C. coli were found in 1.3% of retail samples and 6.7% of plant samples. Pork products exposed to the most handling and processing appeared to be of the poorest microbiological quality. These results should be useful in risk assessments that are directed at the identification of actions that could enhance food safety.

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Enhanced Thermal Resistance of Salmonella in Marinated Whole Muscle Compared with Ground Pork

Journal of Food Protection ◽

10.4315/0362-028x-73.2.372 ◽

2010 ◽

Vol 73 (2) ◽

pp. 372-375 ◽

Cited By ~ 15

Author(s):

ADRIANA VELASQUEZ ◽

TASHA J. BRESLIN ◽

BRADLEY P. MARKS ◽

ALICIA ORTA-RAMIREZ ◽

NICOLE O. HALL ◽

...

Keyword(s):

Thermal Resistance ◽

Physical State ◽

Thermal Inactivation ◽

Heating Temperature ◽

Inactivation Kinetics ◽

Pork Products ◽

Ground Pork ◽

Lag Times ◽

Log Linear ◽

Whole Muscle

The internal muscle environment may enhance thermal resistance of bacterial pathogens. Based on the migration of pathogens into whole muscle products during marination, the validity of current thermal inactivation models for whole muscle versus ground products has been questioned. Consequently, the objective of this work was to compare thermal resistance of Salmonella in whole muscle versus ground pork. Irradiated samples of whole and ground pork loin (5.5 to 7.5 g) were exposed to a Salmonella-inoculated (108 CFU/ml) marinade (eight serovar cocktail) for 20 min, placed in sterile brass tubes (12.7 mm diameter), sealed, and heated isothermally at 55, 58, 60, 62, or 63°C, and surviving salmonellae were enumerated on Petrifilm aerobic count plates. The thermal lag times and initial bacterial counts were similar for both whole muscle and ground samples (P > 0.05), with all samples having equivalent compositions, inocula, and thermal histories. Heating temperature and physical state of the meat (whole versus ground muscle) affected Salmonella inactivation, with greater thermal resistance observed in whole than in ground muscle (P < 0.05). Assuming log-linear inactivation kinetics, Salmonella was 0.64 to 2.96 times more heat resistant in whole muscle than in ground pork. Therefore, thermal process validations for pork products should also account for the physical state of the product to ensure microbial safety.

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Effect of Chloride Salts and Nitrite on Survival of Trichina Larvae and Other Properties of Pork Sausages

Journal of Food Protection ◽

10.4315/0362-028x-45.3.281 ◽

1982 ◽

Vol 45 (3) ◽

pp. 281-284 ◽

Cited By ~ 16

Author(s):

R. N. TERRELL ◽

A. B. CHILDERS ◽

T. J. KAYFUS ◽

C. G. MING ◽

G. C. SMITH ◽

...

Keyword(s):

Sodium Chloride ◽

Potassium Chloride ◽

Calcium Chloride ◽

Sodium Nitrite ◽

Magnesium Chloride ◽

Plate Count ◽

Pork Sausage ◽

Ground Pork ◽

Plate Counts ◽

Chloride Salts

Two experiments were conducted using trichinae-infected pork shoulders. In the first experiment, samples of ground pork shoulder were allocated to the following treatments: (a) sodium nitrite levels of 0, 75 or 150 ppm, and (b) chloride salt levels of 2.5% sodium chloride, 3.18% potassium chloride, 1.35% magnesium chloride and 1.58% calcium chloride (for the latter three chloride salts, ionic strengths equivalent to that of 2.5% sodium chloride were used). In the second experiment, samples of ground pork shoulder were allocated to treatments in which 0, 25, 50, 75 or 100% of the sodium chloride was replaced with a 70:30 mixture of magnesium chloride: potassium chloride. Pork sausage links were made and stored for 12 d in a refrigerated display case. All chloride salts numerically reduced total plate counts compared to controls (no added salts) and calcium chloride or magnesium chloride significantly reduced total plate counts (P<.05). However, addition of sodium nitrite (75 or 150 ppm) did not affect total plate counts. Percentages of dead trichina larvae (visually determined) were greater (P<.05) for potassium chloride and sodium chloride than for magnesium or calcium chloride. However, in the second study when salts of equivalent ionic strengths were not used, replacement of sodium chloride with a 70:30 mixture of magnesium chloride: potassium chloride did not affect (increase or decrease) pH, total plate count or juice-loss during cooking. Percentages of dead trichina larvae increased for the 75 and 100% replacement levels when compared to controls.

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EVALUATION OF GROUND PORK AND PORK SAUSAGE CONTAINING DIFFERENT FORMS OF APPLE PRODUCTS

Journal of Food Quality ◽

10.1111/j.1745-4557.1999.tb00559.x ◽

1999 ◽

Vol 22 (3) ◽

pp. 301-315 ◽

Cited By ~ 1

Author(s):

C.G. EDWARDS ◽

D. PRIJATNA ◽

J.R. BUSBOOM ◽

C.J. BREKKE ◽

T.D. BOYLSTON

Keyword(s):

Pork Sausage ◽

Ground Pork ◽

Apple Products

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Predicting Behavior of Staphylococcus aureus, Salmonella Serovars, and Escherichia coli O157:H7 in Pork Products during Single and Repeated Temperature Abuse Periods

Journal of Food Protection ◽

10.4315/0362-028x-72.10.2114 ◽

2009 ◽

Vol 72 (10) ◽

pp. 2114-2124 ◽

Cited By ~ 6

Author(s):

STEVEN C. INGHAM ◽

SONG VANG ◽

BEN LEVEY ◽

LISA FAHEY ◽

JOHN P. NORBACK ◽

...

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Temperature History ◽

Phosphate Solution ◽

Escherichia Coli O157 ◽

Pork Sausage ◽

Pork Products ◽

Ground Pork ◽

Before And After ◽

Fail Safe

Tools for predicting growth of Staphylococcus aureus, Salmonella, and Escherichia coli O157:H7 (THERM; temperature history evaluation for raw meats) have been developed using ground pork and sausage. THERM tools have been tested with three types of pork sausage but not with other pork products or during sequential temperature abuse periods. We conducted inoculation studies (five strains each of S. aureus and/or Salmonella plus E. coli O157:H7) with simulated cooling of warm sausages, in-process warming of bratwurst, isothermal temperature abuse of pork frankfurter batter, and two sequential periods of 13, 15.6, or 21.1°C temperature abuse of breakfast sausage, natural (additive-free) chops, and enhanced (phosphate solution–injected) loins. In sequential temperature abuse studies, a temperature abuse period (≤24 h) occurred before and after either refrigeration (5°C for 24 h), or freezing (−20°C for 24 h) and thawing (24 h at 5°C). Pathogen growth predictions from THERM developed using ground pork and sausage were compared with experimental results of 0 to 3.0 log CFU of growth. Across all temperature abuse conditions, qualitative predictions (growth versus no growth) made using the pork tool (n = 133) and the sausage tool (n = 115) were accurate (51 and 50%, respectively), fail-safe (44 and 50%), or fail-dangerous (5 and 0%). Quantitative predictions from the two tools were accurate (29 and 22%, respectively), fail-safe (59 and 73%), or fail-dangerous (12 and 5%). Pathogen growth was greater during the second sequential temperature abuse period but not significantly so (P > 0.05). Both THERM tools provide useful qualitative predictions of pathogen growth in pork products during isolated or sequential temperature abuse events.

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Incidence of Salmonella in Pork and Poultry Products

Journal of Food Protection ◽

10.4315/0362-028x-42.8.662 ◽

1979 ◽

Vol 42 (8) ◽

pp. 662-663 ◽

Cited By ~ 8

Author(s):

C. L. DUITSCHAEVER ◽

CAROLE BUTEAU

Keyword(s):

Pork Sausage ◽

Poultry Products ◽

Ground Pork

A total of 223 retail samples consisting of pork sausage (105), ground pork (25), pork chops (50), barbecued pork (33), turkey sausage (3) and chicken pieces (7) was analyzed and revealed the presence of Salmonella sp. in 16.14% of the samples. Of the 10 different serotypes isolated, Salmonella agona was predominant.

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Reduced objective color in fresh ground pork and pork sausage product from barrows subjected to in utero heat stress

Meat Science ◽

10.1016/j.meatsci.2014.09.088 ◽

2015 ◽

Vol 101 ◽

pp. 136-137

Author(s):

T. Peckman ◽

M. Martin ◽

C. Spencer ◽

M. Shane ◽

Z. Callahan ◽

...

Keyword(s):

Heat Stress ◽

In Utero ◽

Pork Sausage ◽

Ground Pork

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80 Effectiveness of naturally sourced mixed tocopherols as an antioxidant when compared to Bha and Bht in fresh pork sausage

Journal of Animal Science ◽

10.1093/jas/skz053.058 ◽

2019 ◽

Vol 97 (Supplement_1) ◽

pp. 26-27

Author(s):

Leila G Venzor ◽

William B Smith ◽

Jolena N Waddell ◽

Lea A Kinman

Keyword(s):

Lipid Oxidation ◽

Color Stability ◽

Thiobarbituric Acid ◽

Butylated Hydroxytoluene ◽

Thiobarbituric Acid Reactive Substance ◽

Synthetic Antioxidants ◽

Pork Sausage ◽

Pork Products ◽

Instrumental Color ◽

Ground Pork

Abstract Fresh ground pork products are highly susceptible to deteriorative oxidation due to high fat content and increased surface area exposure of proteins. Recent trends and health concerns among consumers have sparked interest in finding alternatives for synthetic ingredients used for preservation of commercially manufactured processed meats. The objective of this study was to compare the effectiveness of naturally sourced mixed tocopherols to a mixture of butylated hydroxylanisole (BHA) and butylated hydroxytoluene (BHT) on prevention of lipid oxidation and color stability in fresh pork sausage patties. Duplicate batches of pork Boston butt trim and pork back fat were mixed 5:1, respectively, coarse ground, and combined with pork sausage seasoning. Pork mixture was then fine ground and 3175.5 g portions were assigned to one of three treatments: no antioxidants (CON), 0.01% of BHA and 0.01% BHT mixture (SYN), or 0.03% Decanox MTS30P (MTS). Patties (56.7 g) were hand pressed, placed on Styrofoam trays (S4), polyvinyl chloride film overwrapped and positioned in a retail display case. Patties (n = 45) were evaluated for instrumental color (L*, a*, and b*) and display discoloration (1 = very bright, to 8 = tan to brown) in 12-hr intervals for 252 hr. Fifteen patties from each treatment were collected for thiobarbituric acid reactive substance analysis. No differences between treatments (P > 0.05) were found for display discoloration or instrumental color. SYN patties had significantly lower malondialdehyde values (P = 0.047) than both CON and MTS patties at 252 hr. In conclusion, mixed tocopherols were not as effective as synthetic antioxidants in slowing lipid oxidation. However, it can be noted that mixed tocopherols can replace synthetic antioxidants in ground pork sausage and have the same effect on color stability.

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