What is it about?
Salmonella can be detected in ready-to-eat pork barbecue products. Eight positive samples were found in 1085 samples tested nationwide (0.74%). All positive samples were specifically from pork barbecue products made using a vinegar- and pepper-based sauce. The pork itself was not the source of the Salmonella. Possible sources included the spices (notably pepper), cross-contamination, and employee hygiene/food handling practices.
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Why is it important?
There are now guidelines recommending changes in production methods to minimize pork barbecue as a potential source of Salmonella foodborne infections.
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This page is a summary of: Occurrence of Salmonella in Ready-to-Eat Meat and Poultry Product Samples from U.S. Department of Agriculture–Regulated Producing Establishments. II. Salmonella in Ready-to-Eat Pork Barbecue Products, from 2005 to 2012, Journal of Food Protection, September 2018, International Association for Food Protection,
DOI: 10.4315/0362-028x.jfp-18-026.
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