Impact of Interventions on the Survival of Salmonella enterica I 4,[5],1 2:i:− in Pork

Abstract

A mixed culture of Salmonella enterica serovar I 4,[5],12:i:- isolates was compared with a mixed culture of reference Salmonella serovars and nonpathogenic Escherichia coli surrogates. The two groups of Salmonella were compared for their resistance to commonly used pork carcass interventions, survival in ground pork, and thermal resistance in ground pork. No differences in responses were observed between the two groups of Salmonella serovars and the nonpathogenic E. coli surrogates within intervention type. No differences in recovery and survival or in heat resistance were observed between the two groups of Salmonella serovars in pork that had been treated, ground, and stored at 5°C for 2 weeks. However, the heat resistance of both groups of Salmonella serovars decreased after refrigerated storage. Because no differences were observed between Salmonella serovar I 4,[5],12:i:- and the reference Salmonella serovars in response to interventions commonly used in the pork industry, Salmonella I 4,[5],12:i:- does not present a unique challenge to the pork industry.