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| | AASV News archive - Campylobacter - Prevalence in Swine and Pork |
 | | USDA researchers from the Microbial Food Safety Research Unit have determined the prevalence of Campylobacter species in a sample of swine and swine carcasses at a slaughter and processing facility. |
 | | Thirty composite carcass samples, representing 360 swine carcasses, were taken immediately after exsanguination, immediately after polishing, after the final wash, and after overnight chilling at 2°C. Thirty matching composite rectal samples were also taken immediately after exsanguination, and 60 non-matching individual colon samples were collected from the same lot of swine during evisceration. |
 | | Campylobacter was detected on 33% (10 of 30) of the composite carcasses immediately after exsanguination, 0% (0 of 30) after polishing, 7% (2 of 30) immediately before chilling, and 0% (0 of 30) after overnight chilling. |
| www.aasv.org /news/story.php?id=745 (369 words) |
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