Xuesong Wen

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The abilities of Campylobacter jejuni and Salmonella enterica Typhimurium to survive in vacuum-packaged, moisture-enhanced pork stored at 4 or 10°C were examined. Pork loins were surface inoculated with either C. jejuni or Salmonella Typhimurium and then moisture enhanced to a target of 10 or 20%. The enhanced pork loins were sliced 1 cm thick and vacuum(More)
Lateral transfer, vertical translocation, and survival of bacteria during moisture enhancement of pork were investigated under laboratory conditions. In the first experiment, a pork loin was surface inoculated with Escherichia coli biotype I and moisture enhanced with brine to 10%. After the inoculated loin had been injected, four uninoculated loins were(More)
Translocation of foodborne pathogens into the interior tissues of pork through moisture enhancement may be of concern if the meat is undercooked. In the present study, a five-strain mixture of Campylobacter jejuni or Salmonella enterica Typhimurium was evenly spread on the surface of fresh pork loins. Pork loins were injected, sliced, vacuum packaged, and(More)
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