Salmonella and listeria: control challenges

摘要

When it comes to the production of quality pork and pork products, product safety is a key component of our definition of product quality. It could well be that in some countries pork could assume a more important role in food poisoning because of a recent trend to undercook some products. Historically, pork benefitted from overcooking as a result of being perceived as 'a dirty meat'.Two common bacteria that cause food poisoning are Salmonella Spp., typically Salmonella typhimurium, and Listeria monocytogenes. These two bacteria behave in very different ways and in this article we will explore this further.