Jiménez, R.L.; Brashears, M.M.; Bueno López, R.; Vargas, D.A.; Sanchez-Plata, M.X. Mitigation of Salmonella in Ground Pork Products through Gland Removal in Pork Trimmings. Foods2023, 12, 3802.
Jiménez, R.L.; Brashears, M.M.; Bueno López, R.; Vargas, D.A.; Sanchez-Plata, M.X. Mitigation of Salmonella in Ground Pork Products through Gland Removal in Pork Trimmings. Foods 2023, 12, 3802.
Jiménez, R.L.; Brashears, M.M.; Bueno López, R.; Vargas, D.A.; Sanchez-Plata, M.X. Mitigation of Salmonella in Ground Pork Products through Gland Removal in Pork Trimmings. Foods2023, 12, 3802.
Jiménez, R.L.; Brashears, M.M.; Bueno López, R.; Vargas, D.A.; Sanchez-Plata, M.X. Mitigation of Salmonella in Ground Pork Products through Gland Removal in Pork Trimmings. Foods 2023, 12, 3802.
Abstract
Previous bio-mapping studies of pork processing facilities have indicated a need for mitigation strategies in trim and ground products due to Salmonella prevalence. Lymph nodes have been identified as a source of Salmonella in pork products. The objective of this study was to determine if the removal of glands and lymph nodes in pork would reduce Salmonella and indicator organisms in comminuted products. Samples from a commercial pork facility were divided into three treatment groups; 1) untreated control, 2) topical glands removed before final processing, and 3) topical, jowl, and internal lymph nodes and glands removed before final processing. Samples were evaluated for indicator organisms and quantity of Salmonella using the BioMérieux TEMPO® system and BAX® System Real-Time Salmonella SalQuant™ methodology, respectively. The results of this study indicate that the removal of the topical, internal, and jowl lymph nodes was effective at significantly (P > 0.05) reducing the prevalence of both Salmonella and indicator organisms. Salmonella was reduced from 2.5-Log CFU/Sample and 3.8-Log CFU/Sample of Salmonella in control group ground and trim samples, to less than 1-Log CFU/sample in both matrices from treatment 3. These data indicate that samples from treatment 3 had an average of a 3-Log reduction, and treatment 2 had a 2.5-Log reduction, of Salmonella when compared to the control samples. This indicates that the physical removal of glands and lymph nodes can influence Salmonella and indicator organism prevalence in the final product.
Keywords
lymph node; risk assessment; quantification
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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