What are some ways to limit salmonella in raw pork?
The USDA’s Food Safety and Inspection Service is updating the performance standards for salmonella in raw pork.
Dr. Greg Cline, a veterinarian with Boehringer Ingelheim talks about pre-harvest strategies that can be used to limit the bacteria.
“Most of it’s going to be basic blocking and tackling. It’s going to be stuff you already know - that emphasis of road and control. Emphasis on cleanliness between groups, sanitation, realizing there may be a risk at certain times of the year, the third quarter of the year, the period we just left. There is often times data shown at high risk, but also I think a vaccination program has shown that we can significantly and greatly reduce the amount of colonization. This is something that we’ve done work with at Boehringer Ingelheim in the last 10 years - more work is going to be ongoing on this. I like how you said win-win situation. That is really what we’re looking for, is doing the right thing for the industry and also helping your bottom line at the same time. It is a win-win.”
Salmonella has many different sereotypes that cause infections but Dr. Cline says we only have to worry about a few of them.