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Salmonella spp. → positive → beef and pork carcasses
“For beef carcasses, positive tests were obtained for 0.1% of 1036 samples tested for Salmonella spp., 1.5% of 1022 samples tested for Campylobacter spp. and 5.4% of 1018 samples tested for STEC. For pork carcasses, positive tests were obtained for 1.6 % of 1076 samples tested for Salmonella spp., 8.8% of 1070 samples tested for Campylobacter spp. and 4.8% of 1067 samples tested for STEC”
Shiga toxin-producing E. coli (STEC) → positive → beef and pork carcasses
“For beef carcasses, positive tests were obtained for 0.1% of 1036 samples tested for Salmonella spp., 1.5% of 1022 samples tested for Campylobacter spp. and 5.4% of 1018 samples tested for STEC. For pork carcasses, positive tests were obtained for 1.6 % of 1076 samples tested for Salmonella spp., 8.8% of 1070 samples tested for Campylobacter spp. and 4.8% of 1067 samples tested for STEC”
Campylobacter spp. → positive → beef and pork carcasses
“For beef carcasses, positive tests were obtained for 0.1% of 1036 samples tested for Salmonella spp., 1.5% of 1022 samples tested for Campylobacter spp. and 5.4% of 1018 samples tested for STEC. For pork carcasses, positive tests were obtained for 1.6 % of 1076 samples tested for Salmonella spp., 8.8% of 1070 samples tested for Campylobacter spp. and 4.8% of 1067 samples tested for STEC”
generic E. coli → recovered → beef and pork carcasses
“Generic E. coli were recovered from 14.6% of beef and 33.7% of pork carcass samples”
aerobic bacteria → present → beef and pork carcasses
“All samples tested were positive for aerobic bacteria with 99.8% of beef and 96.0% of pork samples, having total counts of ≤ 100,000 CFU/cm²”
Salmonella → isolated from → minced pork
“In an additional investigation, Campylobacter was not isolated from 248 samples of minced pork (10 g each), whereas Salmonella was found in 13% of these samples.”
pork → marginally increases risk of → Campylobacter jejuni infection
“Marginally more index patients had eaten pork (47 v. 39; P = 0.048) or inadequately heated meat (13 v. 8), though in the last case numbers were too small to be statistically significant.”
domestically produced pork → contributes to → human salmonellosis
“The most important food sources were found to be table eggs and domestically produced pork comprising 47.1% (95% credibility interval, CI: 43.3-50.8%) and 9% (95% CI: 7.8-10.4%) of the cases, respectively.”
E. coli → positive → pork samples
“19.0% of the beef samples, 16.3% of the pork samples, and 11.9% of the turkey samples were positive for E. coli”
coliform bacteria → isolated → beef and pork carcasses
“Coliform bacteria were isolated from 22.4% and 42.0% of beef and pork carcass samples, respectively”
“The LODs (S/N=3) for 10 benzimidazoles were found to be 0.56-2.76 ng g(-1) in egg, 0.50-1.41 ng mL(-1) in milk, 0.09-0.28 ng g(-1) in chicken, and 0.08-0.15 ng g(-1) in pork.”
LODs (S/N=3) → found to be → 0.56-2.76 ng g(-1) in egg, 0.50-1.41 ng mL(-1) in milk, 0.09-0.28 ng g(-1) in chicken, and 0.08-0.15 ng g(-1) in pork
“Daily intake of rice, bread, milk, fruits and coffee, and infrequent consumption of pork, green tea, black tea, tsukemono (pickled vegetables), seaweed and mushrooms were reported.”
Japan-born participants → consume → rice, bread, milk, fruits, coffee, pork, green tea, black tea, tsukemono, seaweed, mushrooms
“Coliform bacteria were isolated from 22.4% and 42.0% of beef and pork carcass samples, respectively”
coliform bacteria → isolated → beef and pork carcasses
“For beef carcasses, positive tests were obtained for 0.1% of 1036 samples tested for Salmonella spp., 1.5% of 1022 samples tested for Campylobacter spp. and 5.4% of 1018 samples tested for STEC. For pork carcasses, positive tests were obtained for 1.6 % of 1076 samples tested for Salmonella spp., 8.8% of 1070 samples tested for Campylobacter spp. and 4.8% of 1067 samples tested for STEC”
Salmonella spp. → positive → beef and pork carcasses
“For beef carcasses, positive tests were obtained for 0.1% of 1036 samples tested for Salmonella spp., 1.5% of 1022 samples tested for Campylobacter spp. and 5.4% of 1018 samples tested for STEC. For pork carcasses, positive tests were obtained for 1.6 % of 1076 samples tested for Salmonella spp., 8.8% of 1070 samples tested for Campylobacter spp. and 4.8% of 1067 samples tested for STEC”
Shiga toxin-producing E. coli (STEC) → positive → beef and pork carcasses