Validation of commercial antimicrobial intervention technologies to control Salmonella on skin-on market hog carcasses and chilled pork wholesale cuts

Pork substantially contributes to salmonellosis, and processors are increasingly interested in antimicrobials. This study applied antimicrobials using commercial equipment and parameters to reduce Salmonella in pork. Skin-on carcasses inoculated with a Salmonella cocktail (ca. 5 log CFU/cm2) were treated in a commercial Chad cabinet using a low-volume spray [3% lactic acid (lLA), 400 ppm peracetic acid (lPAA), or acidified 400 ppm peracetic acid (laPAA)] or high-volume wash [ambient water (hAW), 400 ppm PAA (hPAA), 400 or 600 ppm hypobromous acid (hDBDMH), or 71 °C water (hHW)]. Chilled subprimals and trim were inoculated and treated with AW, 400 ppm PAA, 400 ppm aPAA, 400 or 600 ppm DBDMH, 2% LA, or modified LA (mLA)] in a subprimal spray cabinet or ribbon mixer (trim). On the skin-on carcass, hPAA, hDBDMH600, and hHW achieved larger (P ≤ 0.05) Salmonella reductions (2.8–3.1 log CFU/cm2) compared to AW (1.5 log CFU/cm2). Other antimicrobial treatments provided 2.0–2.4 log reductions. Chemical interventions reduced Salmonella by 0.7–0.9 and 0.1–0.3 logs on butt and trim, respectively, in comparison to the respective 0.3 and 0.1 achieved by hAW. Thiobarbituric acid test (TBARS) data indicate no negative impact on subprimal quality. Carcass interventions reduced Salmonella; however, Salmonella control was less evident on chilled subprimals and trim.