Two hundred and twenty-five pork carcasses were sampled immediately after slaughter and 24 h postmortem for the presence of Campylobacter spp. and Salmonella spp, Campylobacter spp. were present on 23 carcasses with 9 isolates from the shoulder area and 14 isolates from the ham. Salmonella spp. were isolated from 63 carcasses with 29 isolates from the shoulder and 34 isolates from the ham area. Spraying with a 2% solution of lactic acid reduced the numbers of both organisms that could be isolated immediately and 24 h after slaughter from the 75 carcasses sprayed. All of the Campylobacter spp. isolated in this study were confirmed to be Campylobacter coli.
Prevalence of Campylobacter spp. and Salmonella spp. on Pork Carcasses and the Reduction Effected by Spraying With Lactic Acid
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L. K. EPLING, J. A. CARPENTER, L. C. BLANKENSHIP; Prevalence of Campylobacter spp. and Salmonella spp. on Pork Carcasses and the Reduction Effected by Spraying With Lactic Acid. J Food Prot 1 June 1993; 56 (6): 536–537. doi: https://doi.org/10.4315/0362-028X-56.6.536
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