Prevalence of foodborne pathogens in rural pigs and in derived cold pork meats - preliminary report
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The SafePork conference series began in 1996 to bring together international researchers, industry, and government agencies to discuss current Salmonella research and identify research needs pertaining to both pig and pork production. In subsequent years topics of research presented at these conferences expanded to include other chemical and biological hazards to pig and pork production.
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Abstract
The "rural" breeding of one or two pigs and their domestic slaughtering is a significance reality in the Veneto Region, as a consequence of an ancient tradition still surviving in this countryside. In the eastern part of the Venice Province, about 2,500 rural pigs are bred and slaughtered ever year in the period between November and February. Many data are available on mdustnal breeding and processing, whereas very little is known about the prevalence of foodborne pathogens both in live ammals and in denved food, mainly sausage, salami and cold pork meats.