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<OL> <LI> To provide a scientific basis for determining the critical control points (CCPs) of a series of food processing operations; <LI> To determine how variations around CCPs affect microbial levels on the product and provide the scientific basis for determining the critical limit; <LI> To develop interventions to remove pathogens or prevent their attachment to food surfaces; <LI> To use molecular biotyping techniques to determine the origin of pathogens or indicator bacteria isolated from finished products.
Belly swab samples will be taken at various steps during swine carcass dressing and evisceration and bacterial levels determined using non-selective media. Critical control points (CCPs) and variation around these CCPs will be determined. When possible and indicated, processing steps will be modified to reduce bacterial levels. Appropriate interventions will be developed and evaluated to reduce bacterial levels if processing step modifications can not be used. Mechanisms of bacterial attachment will be studied in both model systems and on meat surfaces with the goal of developing interventions to remove pathogens or prevent their attachment. Various molecular biotyping techniques such as riboprinting or pulse field gel electrophoresis will be used to determine the origin of pathogens and indicator bacteria isolated from food products.