Pork Testing & Analysis

Pork Testing & Analysis

 

Whether you are producing, regulating or consuming pork meat or ground pork products, you need the most consistent, convenient, and compliant chemical analysis and microbiological testing available to ensure food safety. With continuing changes to the pork testing and regulatory landscape in the U.S., E.U. and China you need a reliable partner to maintain compliance.

We are committed to advancing global pork product safety and quality today, through lab testing efficiency & regulatory expertise for food manufacturers who care about tomorrow. Explore here some of the industry challenges and solutions for pork processing.

Let’s improve pork processing safety and quality. Together.

 

 

 
Hog Health & Feed Analysis
From analysis of pig feed components to detection of residual veterinary medicines in urine, maintenance of hog health is an important component in reducing food toxicity.
In May of 2006, the Japan Ministry of Health, Labour and Welfare (JMHLW) introduced regulations for the levels of agricultural chemical residues allowed in plant-based and animal-based foods. This 'positive list' includes pesticides, feed additives, and veterinary drugs. The goal of this regulation is to prevent the distribution of foodstuffs containing these residues at levels above specific limits. Analysis involves either LC-MS or GC-MS. The recommended Supelco® capillary GC column is: SLB®-5ms
United States Food and Drug Administration (US FDA) methods cover testing of food and drug samples. LIB4423: SLB®-5ms
Urinary analysis of veterinary drugs – Periodic analysis of urine for residual pharmaceutical load is expected as part of routine pig health maintenance.

 

 
Pork Processing
Veterinary drug residue analysis
Modern pork processing is fast, efficient, and complex, requiring a combined effort from producers as well as regulatory testing agencies like the USDA Food Safety and Inspection Service (FSIS) to identify and correct food quality and safety issues prior to consumer exposure. Even with the recent shift to more processing plant worker-based testing in the US in May 2019, regular and frequent testing of meat at key steps in the processing will need to be maintained and improved. Whether its drug residue analysis or foodborne pathogens, we have reliable and consistent analytical and microbiological workflow tools and regulatory expertise expected by the industry.
Pesticide residue analysis
Food borne pathogen detection:  
Escherichia coli (E. coli):
Is the most famous/infamous member of the coliform group bacteria and as well an important indicator for fecal contamination, as it is almost exclusively of fecal origin. In food poisoning several strains may cause serious, perhaps fatal cases of gastroenteritis (most common STEC serotype is O157:H7 but there are other enterovirulent E.coli).
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for Escherichia coli:
Salmonella
Salmonella contamination is the second leading cause of food-borne illness worldwide with two species, Salmonella enteritidis and Salmonella typhimurium being responsible for almost half of human infections. Infections can come from a variety of sources including, poultry, dairy and meat products.
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for Salmonella:
Listeria
Listeriosis is a serious and increasingly frequent food-borne illness caused by Listeria monocytogenes, a hardy and ubiquitous Gram-positive, non-spore forming bacterium found in plants, soil, and animal digestive tracts with the ability to withstand refrigeration and vacuum sealed packaging. Listeria detection, methods, and standards.
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for Listeria:
Campylobacter
Pork is a significant source of Campylobacter jejuni and Campylobacter coli infection and can occur through the consumption of undercooked meat or through cross-contamination of other food products in the kitchen.

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for Campylobacter:

Bacillus cereus
B. cereus
can cause gastrointestinal distress in humans when the bacterial endospores infecting the meat are not killed by an adequately high temperature processing step
Yersinia
Yersinia
 are psychrophilic, facultative anaerobic bacteria species that can survive and proliferate at low temperatures of 0– 4°C, for example on food products in a refrigerator. Some Yersinia species are also relatively heat resistant. Pigs, rodents, rabbits, sheep, cattle, horses, dogs, and cats are the natural sources of Yersinia, with pork being the most common foodborne illness source. Currently, Y. enterocolitica is responsible for most cases of human illness caused by Yersinia.
Staphylococcus
Staphylococcus aureus
is a ubiquitous skin, nose and throat bacteria that becomes a pathogen when food (like meat and meat products) are improperly handled, left at room temperature and the bacteria are allowed to produce a toxin which causes severe digestive tract distress.
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for Staphylococcus aureus:
Shigella
Shigella is a food-borne pathogen genus (Shigella sonnei, Shigella flexneri, Shigella boydii, Shigella dysenteriae) gram-negative, facultative anaerobic Enterobacteriaceae that cause severe inflammatory colitis (Shigellosis) typically caused by fecal contamination of pork meat and ground products.

 

 
Pork Quality & Nutrition
Food fraud
Since the EU’s “horse meat scandal” in 2013 where horse and pig DNA were found in ground beef products sold in several supermarket chains, food authenticity testing has become increasingly important. DNA-based analytical technologies like PCR or DNA barcoding are powerful tools used to verify food safety and authenticity. These established methods are utilized by testing labs to detect mislabeled products from farms or retailers. To ensure the safety and authenticity of meat, we launched a series of DNA standards.
Pork nutritional analysis
Pork related nutrition can be measured by assays for protein, fatty acid, cholesterol, and micronutrient (vitamin and mineral) composition.

 

Milli-Q® Lab Water Solutions for Pork Processing

Laboratory water systems and services for reliable safety and quality analyses in the pork industry.

In pork and meat product processing, maintaining regulatory compliance depends on the consistency of your QC and safety testing. Water quality is critical for accurate and reliable results in your chemical and microbial pathogen pork testing. Pure water is important in pathogen testing as a key component of microbiology media preparation, while ultrapure water is recommended for the analysis of veterinary drug residues as well as DNA testing of pork meat and meat products.

Milli-Q® Lab Water Solutions provides pure and ultrapure water purification systems and services designed for labs testing meat product safety and quality. The Milli‐Q® IQ 7003/05/10/15 system reliably delivers high-quality ultrapure and pure water and supports optimal lab efficiency for the pork testing environment.

Milli-Q® IQ 7003+ system features:

  • Convenient access to pure and ultrapure water:
    Get rapid access to water throughout the lab as one system connects to up to 4 POD dispensers
  • Match water quality to your specific application needs:

A full range of Application-Pak polishers lets you remove specific contaminants, including Biopak® polisher for DNase/RNase-free water

  • Simple and intuitive dispensing:
    Program your desired volume and walk away or adjust your purified water flow rate at the touch of a finger
  • Effortless maintenance:
    You’ll be notified if the system requires attention, and onscreen graphic instructions guide you step by step
  • Easy data management and traceability:
    Download individual reports, access a complete history in the system’s memory, or view water quality and system data directly onscreen

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