Food Protection Trends - January/February 2018 - 52

PEER-REVIEWED ARTICLE
Food Protection Trends, Vol 38, No. 1, p. 52-62
Copyright© 2018, International Association for Food Protection
6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864

Matthew B. Hendricks,1§ Tamra N.Tolen,1
Harshavardhan Thippareddi,2¶ Jenna Anding,3
Lori L. Moore,4 Davey Griffin5 and T. Matthew Taylor1*
Dept. of Animal Science, Texas A&M University, College Station,
TX 77843-2471, USA
Dept. of Food Science and Technology, University of Nebraska-Lincoln,
Lincoln, NE 30602-4356, USA
3
Dept. of Nutrition and Food Science, Texas A&M AgriLife Extension,
College Station, TX 77843-2253, USA
4
Dept. of Agricultural Leadership, Education, and Communication,
Texas A&M University, College Station, TX 77843-2116 USA
5
Dept. of Animal Science, Texas A&M AgriLife Extension,
College Station, TX 77843-2471, USA
1

2

Sanitary Carcass Dressing and Food Safety Practices in
South Central U.S. Small and Very Small Establishments
Manufacturing Fresh and Not-Ready-to-Eat Pork Products
ABSTRACT
Small and Very Small meat harvest and products
processing establishments warrant unique consideration
with respect to development and utilization of food safety
interventions. While industry best practices have been
developed for the sanitary manufacture of beef products,
similar practices are lacking for U.S. pork products manufacturers. To assist development of best practices for
Small and Very Small pork slaughter and further processing establishments, a survey instrument asking for
information on establishment and facility characteristics
as well as current sanitary practices was distributed to
establishments in the Southwest U.S. to gauge current
industry practices and identify areas in need for improvement for food safety protection. Nineteen facilities returned fully or partially completed questionnaires, detailing use of antimicrobial interventions on pork carcasses
or further processed not-ready-to-eat (NRTE) products,

as well as sanitation schedules, selected sanitizers used
during facility sanitation, employee hygienic practices,
training, handling of raw versus finished product, and
the frequencies and organisms (indicators, pathogens)
sampled for during routine microbiological sampling
programs. Findings from this survey will be useful for the
development and dissemination of industry best practices
to assist Small and Very Small pork harvest and NRTE
products manufacturers.

INTRODUCTION
Consumption of pork products contaminated with
microbial pathogens by improper handling and/or
preparation of intact or non-intact pork products may lead
to human disease. Painter et al. (28) determined that for
cases of foodborne illnesses involving consumption of red
meat products, 9.8% involved the consumption of pork
cross-contaminated with one or more bacterial pathogens.

Current Affiliation: Riviana Foods, Inc., Freeport, TX, USA

§

Current Affiliation: Dept. of Poultry Science, University of Georgia, Athens, GA, USA

¶

*Author for correspondence: Phone: +1 979.862.7678; Fax: +1 979.845.4996; E-mail: matt_taylor@tamu.edu

52

Food Protection Trends January/February


http://www.foodprotection.org/files/food-protection-trends/jan-feb-18-hendricks.pdf

Table of Contents for the Digital Edition of Food Protection Trends - January/February 2018

Assessing the Usage of Food Thermometers at American University Football Tailgates
An Assessment of Potential Heavy Metal Contaminants in Bivalve Shellfish from Aquaculture Zones along the Coast of New South Wales, Australia
Mental Models of Pasteurized and Unpasteurized Milk Product Consumption in the United States
Sanitary Carcass Dressing and Food Safety Practices in South Central U.S. Small and Very Small Establishments Manufacturing Fresh and Not-Ready-to-Eat Pork Products
Beyond the Bio - Joe Frank
PDG Highlight The Dairy Safety & Quality Professional Development Group
General Interest Paper The Role of the European Food Safety Authority (EFSA) in the Fight against Antimicrobial Resistance (AMR)
Industry Products
Coming Events
Food Protection Trends - January/February 2018 - Cover1
Food Protection Trends - January/February 2018 - Cover2
Food Protection Trends - January/February 2018 - 1
Food Protection Trends - January/February 2018 - 2
Food Protection Trends - January/February 2018 - 3
Food Protection Trends - January/February 2018 - 4
Food Protection Trends - January/February 2018 - 5
Food Protection Trends - January/February 2018 - 6
Food Protection Trends - January/February 2018 - 7
Food Protection Trends - January/February 2018 - Assessing the Usage of Food Thermometers at American University Football Tailgates
Food Protection Trends - January/February 2018 - 9
Food Protection Trends - January/February 2018 - 10
Food Protection Trends - January/February 2018 - 11
Food Protection Trends - January/February 2018 - 12
Food Protection Trends - January/February 2018 - 13
Food Protection Trends - January/February 2018 - 14
Food Protection Trends - January/February 2018 - 15
Food Protection Trends - January/February 2018 - 16
Food Protection Trends - January/February 2018 - 17
Food Protection Trends - January/February 2018 - An Assessment of Potential Heavy Metal Contaminants in Bivalve Shellfish from Aquaculture Zones along the Coast of New South Wales, Australia
Food Protection Trends - January/February 2018 - 19
Food Protection Trends - January/February 2018 - 20
Food Protection Trends - January/February 2018 - 21
Food Protection Trends - January/February 2018 - 22
Food Protection Trends - January/February 2018 - 23
Food Protection Trends - January/February 2018 - 24
Food Protection Trends - January/February 2018 - 25
Food Protection Trends - January/February 2018 - 26
Food Protection Trends - January/February 2018 - Mental Models of Pasteurized and Unpasteurized Milk Product Consumption in the United States
Food Protection Trends - January/February 2018 - 28
Food Protection Trends - January/February 2018 - 29
Food Protection Trends - January/February 2018 - 30
Food Protection Trends - January/February 2018 - 31
Food Protection Trends - January/February 2018 - 32
Food Protection Trends - January/February 2018 - 33
Food Protection Trends - January/February 2018 - 34
Food Protection Trends - January/February 2018 - 35
Food Protection Trends - January/February 2018 - 36
Food Protection Trends - January/February 2018 - 37
Food Protection Trends - January/February 2018 - 38
Food Protection Trends - January/February 2018 - 39
Food Protection Trends - January/February 2018 - 40
Food Protection Trends - January/February 2018 - 41
Food Protection Trends - January/February 2018 - 42
Food Protection Trends - January/February 2018 - 43
Food Protection Trends - January/February 2018 - 44
Food Protection Trends - January/February 2018 - 45
Food Protection Trends - January/February 2018 - 46
Food Protection Trends - January/February 2018 - 47
Food Protection Trends - January/February 2018 - 48
Food Protection Trends - January/February 2018 - 49
Food Protection Trends - January/February 2018 - 50
Food Protection Trends - January/February 2018 - 51
Food Protection Trends - January/February 2018 - Sanitary Carcass Dressing and Food Safety Practices in South Central U.S. Small and Very Small Establishments Manufacturing Fresh and Not-Ready-to-Eat Pork Products
Food Protection Trends - January/February 2018 - 53
Food Protection Trends - January/February 2018 - 54
Food Protection Trends - January/February 2018 - 55
Food Protection Trends - January/February 2018 - 56
Food Protection Trends - January/February 2018 - 57
Food Protection Trends - January/February 2018 - 58
Food Protection Trends - January/February 2018 - 59
Food Protection Trends - January/February 2018 - 60
Food Protection Trends - January/February 2018 - 61
Food Protection Trends - January/February 2018 - 62
Food Protection Trends - January/February 2018 - 63
Food Protection Trends - January/February 2018 - 64
Food Protection Trends - January/February 2018 - 65
Food Protection Trends - January/February 2018 - 66
Food Protection Trends - January/February 2018 - 67
Food Protection Trends - January/February 2018 - Beyond the Bio - Joe Frank
Food Protection Trends - January/February 2018 - 69
Food Protection Trends - January/February 2018 - 70
Food Protection Trends - January/February 2018 - PDG Highlight The Dairy Safety & Quality Professional Development Group
Food Protection Trends - January/February 2018 - General Interest Paper The Role of the European Food Safety Authority (EFSA) in the Fight against Antimicrobial Resistance (AMR)
Food Protection Trends - January/February 2018 - 73
Food Protection Trends - January/February 2018 - 74
Food Protection Trends - January/February 2018 - 75
Food Protection Trends - January/February 2018 - 76
Food Protection Trends - January/February 2018 - 77
Food Protection Trends - January/February 2018 - 78
Food Protection Trends - January/February 2018 - 79
Food Protection Trends - January/February 2018 - 80
Food Protection Trends - January/February 2018 - 81
Food Protection Trends - January/February 2018 - Industry Products
Food Protection Trends - January/February 2018 - 83
Food Protection Trends - January/February 2018 - 84
Food Protection Trends - January/February 2018 - 85
Food Protection Trends - January/February 2018 - 86
Food Protection Trends - January/February 2018 - 87
Food Protection Trends - January/February 2018 - Coming Events
Food Protection Trends - January/February 2018 - Cover3
Food Protection Trends - January/February 2018 - Cover4
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