Summarizing the Current knowledge and Existing Knowledge Gaps for Preharvest and Postharvest Salmonella Contamination in Pork

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection Pub Date : 2025-08-26 DOI:10.1016/j.jfp.2025.100609

Alejandra Abrego , Barry Wiseman , Sara E. Gragg

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引用次数: 0

Abstract

Pork production is one of the most important industries in the world, and ensuring safety in the production chain is crucial for public health. Salmonella presence in pigs and pork products is a significant challenge within the pork industry. Salmonella can contaminate the production chain at any stage, from the farm sites to harvest and final product processing. Different strategies can be used to mitigate Salmonella on the farm and during transportation, lairage, and postharvest; however, despite ongoing improvement of these interventions, many knowledge gaps remain and must be addressed. This review summarizes what is currently published in the literature regarding Salmonella contamination in pigs and pork, including the efficacy of common interventions, and highlights critical knowledge gaps at each production stage. Research recommendations to control Salmonella and enhance food safety and public health are also described herein.

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总结了目前关于猪肉采前和采后沙门氏菌污染的知识和现有的知识差距。

猪肉生产是世界上最重要的产业之一，确保生产链的安全对公共卫生至关重要。沙门氏菌在猪和猪肉产品中的存在是猪肉行业面临的重大挑战。沙门氏菌可以污染生产链的任何阶段，从农场到收获和最终产品加工。在农场、运输、仓储和收获后，可以采用不同的策略来减少沙门氏菌；然而，尽管这些干预措施不断得到改进，但仍存在许多知识空白，必须加以解决。本综述总结了目前发表的关于猪和猪肉沙门氏菌污染的文献，包括常见干预措施的有效性，并强调了每个生产阶段的关键知识差距。本文还介绍了控制沙门氏菌和加强食品安全和公众健康的研究建议。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of food protection 工程技术-生物工程与应用微生物

CiteScore

4.20

自引率

5.00%

发文量

296

审稿时长

2.5 months

期刊介绍： The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.