This presentation focused primarily on the efficacy of antimicrobial interventions at reducing Salmonella and Shiga toxin-producing Escherichia coli on the market hog carcass surface, as well as Salmonella on pork subprimals and trim. The impact of these interventions on color (carcass and subprimal) and oxidation of trim was also discussed.

Speaker: Dr. Sara Gragg teaches courses in food microbiology, produce safety, and food policy at K-State.