Risk factors influencing the growth and survival of Campylobacter jejuni and Salmonella enterica on moisture enhanced pork

E.coli Biotype I, Campylobacter jejuni, or Salmonella enterica were inoculated into the surface of fresh pork loins and moisture enhanced with brine. After moisture enhancement, each pork loin was sliced into 1cm thick slices. All slices were randomly vacuum packed, stored at 4°C and 10°C and finally prepared using grilling practices. Studies were conducted to evaluate the potential microbiological concern presented by moisture enhanced pork (1) translocation of bacteria from the surface into the interior of the meat (2) effects of moisture enhancement on survival of bacteria in meat during storage (3) impact of moisture enhancement on survival of food borne pathogens during cooking. Our results showed that inoculated bacteria were translocated from the surface into the deep tissues in the boneless pork following moisture enhancement and slicing. Vacuum packing under chilled conditions can prevent the growth of Campylobacter jejuni and Salmonella enterica in enhanced pork. But it alone was not a substitute for safe handling and proper cooking because there were many numbers of Campylobacter jejuni and Salmonella enterica in enhanced pork during storage. The USDA recommended 160°F as the safe minimum internal temperature for intact pork maybe also adequate for assuring the microbiological safety of moisture enhanced pork that is prepared without excessive contamination of interior tissues. Results were generally agreed that Campylobacter jejuni has more fastidious growth requirements and are more sensitive to various environment stresses than Salmonella enterica, such as vacuum packing, high cooking temperature. Compared to intact pork, moisture enhanced pork does not present a greater risk to consumers than otherwise similar meat that is intact, provided that the meat is properly cooked.