Prevalence and Characterization of Salmonella from Head Meat Trim for Groound at Pork Processing Facilities

Our specific objectives are: 1) to determine the prevalence of Salmonella in superficial lymph nodes, head trim, trim intended for ground, and in primal cuts such as loin and roasts; 2) to determine the serotypes of isolates; 3) determine antimicrobial susceptibilities of isolates; 4) if justified, use molecular techniques to determine the relatedness of isolates that are of the same serotype, but display differences in antimicrobial patterns; and 5) to evaluate novel intervention strategies for reduction of Salmonella on trim and edible meat products.