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Implementation of a Food Safety Improvement System for the Independent Pork Producer and Packer


Pathogens including Trichinella, Toxoplasma, and Salmonella along with antibiotic residues. Educational materials will be used to provide farmers with methods to reduce risk. After implementation of risk reduction strategies farms will be tested again to determine the effect of education and risk reduction on pathogen and residue prevalence.

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Methods will be developed to test serum samples and meat juices for infection of pigs with the human pathogens Trichinella,Toxoplasma, and Salmonella as well as antibiotic residues. A group of independent pork producers will be selected for 3 studies and pigs from these farms will be tested for the 3 pathogens and residues. An audit questionnaire will be used to assess risk factors for exposure to pathogens and residues. Educational materials will be used to assist producers in implementing risk reduced management practices. Following changes in management, risk will be reassessed and testing will be repeated to verify any reduction in pathogen or residue prevalence.

Hill, Dolores
USDA - Agricultural Research Service
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