Specific pathogen-free pig herds also free from Campylobacter?

As Specific Pathogen-Free (SPF) pig herds are designed and managed to prevent specific pig diseases, it might be feasible to expand the list of micro-organisms also including zoonotic pathogens such as Campylobacter coli as this agent has its origin in pigs. In a previous survey, 15 of 16 of SPF herds were found free from human pathogenic Yersinia enterocolitica. Accordingly, three nucleus and seven multiplying herds were surveyed for Campylobacter to investigate whether the Norwegian SPF pig pyramid also might be free from this agent. In conclusion, the intervention of Campylobacter at the herd level might be possible as four of 10 SPF herds tested negative in two sets of samples from both autumn 2008 and summer/early autumn 2010. The four negative herds were all located in remote areas several kilometres away from conventional pig farming while the positive SPF farms were all situated in neighbourhoods with conventional pig production. It seems more difficult to control Campylobacter than some specific animal disease agents and another significant zoonotic agent, Y. enterocolitica, in pig herds.

Human pathogens in marine mammal meat ­ a northern perspective.

Only a few countries worldwide hunt seals and whales commercially. In Norway, hooded and harp seals and minke whales are commercially harvested, and coastal seals (harbour and grey seals) are hunted as game. Marine mammal meat is sold to the public and thus included in general microbiological meat control regulations. Slaughtering and dressing of marine mammals are performed in the open air on deck, and many factors on board sealing or whaling vessels may affect meat quality, such as the ice used for cooling whale meat and the seawater used for cleaning, storage of whale meat in the open air until ambient temperature is reached, and the hygienic conditions of equipment, decks, and other surfaces. Based on existing reports, it appears that meat of seal and whale does not usually represent a microbiological hazard to consumers in Norway, because human disease has not been associated with consumption of such foods. However, as hygienic control on marine mammal meat is ad hoc, mainly based on spot-testing, and addresses very few human pathogens, this conclusion may be premature. Additionally, few data from surveys or systematic quality control screenings have been published. This review examines the occurrence of potential human pathogens in marine mammals, as well as critical points for contamination of meat during the slaughter, dressing, cooling, storage and processing of meat. Some zoonotic agents are of particular relevance as foodborne pathogens, such as Trichinella spp., Toxoplasma gondii, Salmonella and Leptospira spp. In addition, Mycoplasma spp. parapoxvirus and Mycobacterium spp. constitute occupational risks during handling of marine mammals and marine mammal products. Adequate training in hygienic procedures is necessary to minimize the risk of contamination on board, and acquiring further data is essential for obtaining a realistic assessment of the microbiological risk to humans from consuming marine mammal meat.

Industrial application of an antilisterial strain of Lactobacillus sakei as a protective culture and its effect on the sensory acceptability of cooked, sliced, vacuum-packaged meats.

The application of a protective lactic acid bacterium (LAB) during the commercial production of cooked meat products is described. The LAB, a strain of Lactobacillus sakei, was previously isolated from cooked ham and inhibited growth of Listeria monocytogenes and Escherichia coli O157:H7 in this product. L. sakei was applied to the cooked products at a concentration of 10(5)-10(6) cfu/g immediately before slicing and vacuum-packaging using a hand-operated spraying bottle. The LAB strain inhibited growth of 10(3) cfu/g of a cocktail of three rifampicin resistant mutant L. monocytogenes strains both at 8 degrees C and 4 degrees C. Consumer acceptance tests of cooked ham and of servelat sausage, a Norwegian non-fermented cooked meat sausage, showed that control and inoculated products were equally acceptable. The products were still acceptable after storage for 28 days at 4 degrees C and, after opening the packages, for a further 5 days at 4 degrees C. The findings presented here confirm that the L. sakei strain is suitable for use as a protective culture and may technically easily be implemented in the commercial production of cooked meat products.

Comparison between the growth of Yersinia enterocolitica, listeria monocytogenes, escherichia coli O157:H7 and salmonella spp. in ground beef packed by three commercially used packaging techniques.

Growth of the pathogens Yersinia enterocolitica, Listeria monocytogenes, Escherichia coli O157:H7 and strains of Salmonella were compared in ground beef packed in modified atmospheres of 60% CO2/40% N2/0.4% CO (high CO2/low CO mixture), 70% O2/30% CO2 (high O2 mixture) and in chub packs (stuffed in plastic casings). The ground beef was inoculated with rifampicin-resistant or nalidixic acid/streptomycin-resistant strains of the pathogens (final concentration 10(2) - 10(3) bacteria/g) and stored at 4 and 10 degrees C for up to 14 days. At 4 degrees C the shelf life, based on colour stability and background flora development, was prolonged for the high CO2/low CO mixture compared to the two other packaging methods, but at 10 degrees C the shelf life was < 8 days for all the packaging methods. Growth of Y. enterocolitica was nearly totally inhibited both at 4 and 10 degrees C in the high CO2/low CO mixture, while the bacterial numbers in the samples packed in the high O2 mixture increased from about 5 x 10(2) bacteria/g at day 0 to about 10(4) at day 5 at 4 degrees C and to 10(5) at 10 degrees C. Growth in the chub packs was even higher. L. monocytogenes showed very little growth at 4 degrees C in all treatments. At 10 degrees C there was slow growth from about 5 x 10(3) bacteria/g to about 10(4) at day 5 in the high CO2/low CO mixture, while the numbers in the high O2 mixture and the chub packs were about 10 times higher. Growth of E. coli O157:H7 at 10 degrees C in the ground beef was nearly totally inhibited in both the high CO2/low CO mixture and the high O2 mixture. Growth in the chub packs was higher, as the number of bacteria increased 3 log in 5 days. The Salmonella strains (S. typhimurium, S. dublin, S. enteritidis and S. enterica 61:k:1,5,(7)) in the ground beef stored at 10 degrees C for 5 and 7 days grew to a higher number in the high CO2/low CO mixture than in the high O2 mixture. This study shows that the growth of Y. enterocolitica and L. mononcytogenes in ground beef stored in the high CO2 /low CO mixture was not increased as a result of prolonging the shelf life. However, the observed growth of strains of Salmonella at 10 degrees C in this mixture and in chub packs does emphasise the importance of temperature control during storage.

Growth of Salmonella choleraesuis subspecies diarizonae serovar 61:k:1,5,(7) in broth and fresh mutton.

Three serovars of Salmonella choleraesuis (IIIb 61:k:1,5,(7), Enteritidis and Dublin) were grown in broths of pH 5.5 and 6.2 and incubated at 4, 6, 8 or 12 degrees C. Growth in the broth, measured by means of an increase of absorbance, was not observed below 8 degrees C. At 8 and 12 degrees C, the maximum growth rate (mu(max)), lag period and maximum absorbance level (max(abs)) varied according to serovar and pH. In general, serovar IIIb 61:k:1,5,(7) and serovar Enteritidis grew better than serovar Dublin. The effect of pH on lag period, seen for serovar IIIb 61:k:1,5,(7) and serovar Enteritidis at 8 degrees C, was absent at 12 degrees C, while the effect of pH regarding the mu(max) and the max(abs) was observed also at 12 degrees C. Furthermore, the growth serovar IIIb 61:k:1,5,(7) in normal and dark, firm and dry meat at 8 degrees C with ambient air in competition with the natural microbial flora was tested in minced meat and chops. Slow growth of serovar IIIb 61:k:1,5,(7) was observed in minced meat. The low virulence and the ordinary growth capabilities indicate that serovar IIIb 61:k:1,5,(7) will probably not represent a serious hazard to the public health.

Protective cultures inhibit growth of Listeria monocytogenes and Escherichia coli O157:H7 in cooked, sliced, vacuum- and gas-packaged meat.

Contamination of cooked meat products with Listeria monocytogenes poses a constant threat to the meat industry. The aim of this study was therefore to investigate the use of indigenous lactic acid bacteria (LAB) as protective cultures in cooked meat products. Cooked, sliced, vacuum- or gas-packaged ham and servelat sausage from nine meat factories in Norway were inoculated with 10(3) cfu/g of a mixture of three rifampicin resistant (rif-mutant) strains of L. monocytogenes and stored at 8 degrees C for four weeks. Growth of L. monocytogenes and indigenous lactic acid flora was followed throughout the storage period. LAB were isolated from samples where L. monocytogenes failed to grow. Five different strains growing well at 3 degrees C. pH 6.2, with 3% NaCl, and producing moderate amounts of acid were selected for challenge experiments with the rif-resistant strains of L. monocytogenes. a nalidixic acid/streptomycin sulphate-resistant strain of Escherichia coli O157:H7 and a mixture of three rif-resistant strains of Yersinia enterocolitica O:3. All five LAB strains inhibited growth of both L. monocytogenes and E. coli O157:H7. No inhibition of Y. enterocolitica O:3 was observed. A professional taste panel evaluated cooked, sliced, vacuum-packaged ham inoculated with each of the five test strains after storage for 21 days at 8 degrees C. All samples had acceptable sensory properties. The five LAB strains hybridised to a 23S rRNA oligonucleotide probe specific for Lactobacillus sakei. These indigenous LAB may be used as protective cultures to inhibit growth of L. monocytogenes and E. coli O157:H7 in cooked meat products.

A model based on absorbance data on the growth rate of Listeria monocytogenes and including the effects of pH, NaCl, Na-lactate and Na-acetate.

A mathematical model was developed for predicting the growth of L. monocytogenes at 9 degrees C in the presence of 70 ppm sodium nitrite, and at different levels of pH (5.5-6.5), sodium chloride (1.0-4.0%), sodium lactate (0-0.5%) and sodium acetate (0-0.6%). Collection of the growth data was done using absorbance measurements in broth cultures and the absorbance measurement was evaluated. The model was compared to the Food MicroModel, and against the growth of L. monocytogenes in a vacuum-packed meat product stored at 9 degrees C. A linear relationship was obtained, for the absorbance data on different dilutions of the inoculum, in the absorbance interval studied. There was also a linear relationship between the values of the maximum specific growth rates derived from the absorbance and the ones derived from viable count measurements; and corrections were made accordingly. The statistical evaluation showed that all the main factors, i.e. pH, sodium chloride, sodium lactate and sodium acetate were statistically significant for the growth rate of L. monocytogenes. Comparison to the Food MicroModel (FMM) showed a slight underprediction for the developed model (bias = 0.84). The predictions were, on average, within 20% of the FMM predictions (n = 10). Validation against the observed growth of L. monocytogenes inoculated into an emulsion type of sausage (n = 4) also showed a slight underprediction by the model. The predictions were, on average, 16% below the observed values in the sausage (Bias 0.84, Accuracy 1.26).

The storage life of beef and pork packaged in an atmosphere with low carbon monoxide and high carbon dioxide.

Ground beef, beef loin steaks and pork chops were packaged in modified atmospheres of 0.4% CO/60% CO(2)/40% N(2) and 70% O(2)/30% CO(2). In addition ground beef was packaged in clipped chub packs, beef loin steaks were vacuum packaged, and pork chops were packaged in an atmosphere of 60% CO(2)/40% N(2) with each pack containing an O(2) absorber. The packs were stored in the dark at 4 or 8°C for up to 21 days. Meat in 0.4% CO/60% CO(2)/40% N(2) had a stable bright red colour that lasted beyond the time of spoilage. The storage lives in this gas mixture at 4°C, as limited by off-odours, were 11, 14 and 21 days for ground beef, beef loin steaks and pork chops, respectively. The 70% O(2)/30% CO(2) atmosphere resulted in an initially bright red to red colour of the meat, but the colour was unstable and off-odours developed rapidly. The off-odours probably were caused by Brochothrix thermosphacta, which grew in all meat types, or by pseudomonads in ground beef. Meat stored in chub packs, vacuum packs or 60% CO(2)/40% N(2) with an O(2) absorber developed off-odours and microflora similar to those of meat in 0.4% CO/60% CO(2)/40% N(2), but with less acceptable appearances. These results show that a low CO/high CO(2) atmosphere is effective for preserving retail-ready meat. ©

Risk factors for the presence of antibodies to Toxoplasma gondii in Norwegian slaughter lambs.

In a study of lambs from 194 sheep flocks from different areas of Norway, 44.3% of the flocks were found seropositive against Toxoplasma gondii using an ELISA test, with antibodies found in 16.2% of the 1940 individual animals. The risk factors for the occurrence of antibodies to Toxoplasma gondii found in the multivariate logistic regression were: daily presence of a young cat in the sheep house (Odds ratio, OR = 4.11, 95% CI = 1.01-19.7); 'atypical' grazing of lambs (OR = 6.35, CI = 2.36-17.11); use of mouse poison in the sheep house (OR = 2.26, CI = 1.02-5.00); farm situated at an altitude > 100 meters above seal level (101-250 m: OR = 1.20, CI = 0.49-2.92; 251-500 m: OR = 4.97; CI = 2.04-12.0; > 500 m: OR = 3.66, CI = 1.33-10.1). A lower risk was found for flocks with perforated metal floors in the sheep house (OR = 0.47, CI = 0.23-0.96) and timber construction of the sheep house (OR = 0.34, CI = 0.15-0.80). Based on these findings it was recommended that farmers avoid keeping young cats in the sheep houses, that close-to-farm grazing be kept to a minimum and that perforated metal floors be used in the sheep houses. However, with such a high seroprevalence, the proposed measures alone would not reduce the occurrence of Toxoplasma in lambs to a level where undercooked lamb can be consumed without posing an unacceptable risk for some consumer groups.

Control of Yersinia enterocolitica in pigs at herd level.

A higher herd prevalence of antibodies (ELISA) to Yersinia enterocolitica O:3 was found in conventional slaughter production (86.0% seropositive herds) than in conventional farrow-to-finish herds (53.1% seropositive herds). The herd prevalence of antibodies to Y. enterocolitica in multiplying herds (56.1%) was similar to the level in the conventional farrow-to-finish herds. An epidemiological study in conventional pig herds demonstrated that farrow-to-finish production (odds ratio, OR = 0.15) was an important protective factor. Using under-pressure ventilation (OR = 0.33) and manual feeding of slaughter pigs (OR = 0.44) also lowered the herd prevalence. The most expressed risk factor was using an own farm vehicle for transport of slaughter pigs to abattoirs (OR = 12.92). Separation between clean and unclean section in herds (OR = 2.67), daily observations of a cat with kittens on the farm (OR = 2.41) and using straw bedding for slaughter pigs (OR = 2.25) were other factors that increased the risk. In conclusion, the epidemiological data suggest that it is possible to reduce the herd prevalence of Yersinia enterocolitica O:3 by minimising contact between infected herds and non-infected herds. Further, attempts to reduce the prevalence at the top levels of the breeding pyramids may be beneficial for the industry as a whole. The meat industry may use serological tests as a tool to lower the prevalence in the pig population by limiting the contact between seropositive and seronegative herds. However, because of the high prevalence of Y. enterocolitica in pig herds, a strict slaughter hygiene will remain an important means to reduce carcass contamination with Y. enterocolitica O:3 as well as other pathogenic micro-organisms.

Addition of 2.5% lactate and 0.25% acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory-acceptable servelat sausage and cooked ham stored at 4 degrees C.

A study of the inhibitory effects of propylparaben and of a combination of lactate and acetate against growth of Listeria monocytogenes in inoculated liquid medium, sliced servelat sausage and cooked ham, were performed using rifampicin resistant Listeria strains in inoculation experiments. A consumer acceptance test of products produced with and without the compounds was also performed. Propylparaben was found to be effective in a model liquid non-fat medium, but was without effect in the actual products. This illustrates the potential pitfalls in translating results from studies in liquid media to fat-containing food products. The combined inhibitory and sensory results showed that a mixture of 2.5% lactate and 0.25% acetate (w/w, calculated on the water phase), could be used to increase the margins of safety for sliced and spreadable vacuum-packed ready-to-eat cooked meat products stored for 4-6 weeks. In addition, strict control of temperature during production and storage is very important.

Pathways of Listeria monocytogenes contamination in the meat processing industry.

One hundred and thirty-three isolates of Listeria monocytogenes from deboned fresh meat, production environment, cold cuts from five meat processing plants and from one plant producing cured dried sausages, were characterized using multilocus enzyme electrophoresis. On the basis of electrophoretically demonstrable allelic variation at 21 enzyme loci, 21 electrophoretic types (ETs) were distinguished. Analysis of the genetic relationships among the 21 ETs revealed two distinct clusters: Cluster A and Cluster B. With the exception of two isolates from one plant, all isolates from deboned fresh meat belonged to Cluster B. During processing of cold cuts, however, isolates belonging to Cluster A became more frequent, and only one of the 37 isolates from cold cuts belonged to Cluster B. In contrast, six of the nine isolates from cured dried sausages had ETs in Cluster B. One clone of Cluster A, ET-6 was isolated from cold cuts in four of six plants. This is one of the ETs most frequently recovered from patients in Norway. Isolates of ET-6 were further characterized using restriction fragment length polymorphism (RFLP) analysis of chromosomal DNA. Six distinct restriction patterns were distinguished among the 44 ET-6 strains. In one plant, four different RFLP patterns could be identified. Two clone variants seemed to have colonized different areas in this plant for at least four years. However, in each of the other plants, all ET-6 isolates had the same RFLP patterns.

Hazard identification in swine slaughter with respect to foodborne bacteria.

Swine slaughter is an open process with many opportunities for the contamination of the pork carcass with potentially pathogenic bacteria; however, it does not contain any point where hazards are completely eliminated. Data on the prevalence of various pathogenic bacteria (Aeromonas hydrophila, Campylobacter coli/jejuni, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus and Yersinia enterocolitica) in pigs, their growth and survival characteristics and ability to become established on the slaughter line are presented. The presentation covers the processing steps from lairage to chilling and is based on swine slaughter practices in Denmark, Norway and Sweden. The major contamination points during swine slaughter are pig-related, such as faecal and pharyngeal, and environmental. HACCP (Hazard Analysis Critical Control Point) and GMP (Good Manufacturing Practice) in swine slaughter must be focused on limiting this spread. The pathogenic bacteria show differences in their general mechanism of distribution. The major contamination source of Campylobacter spp., Salmonella spp. and Y. enterocolitica is the pig, and the contamination of carcasses with these bacteria may be limited, provided that only strict slaughtering procedures are used. Other organisms such as Aeromonas spp., L. moncytogenes/Listeria spp. and S. aureus can be endemic in the processing environment. Since endemic bacteria can be controlled by proper cleaning and disinfection, these organisms are useful as indicators for the success of GMP rules. The following affiliation to CPs or CCPs made for specific steps during slaughter and dressing may serve as a guidance: (i) lairage (CP), (ii) killing (CP), (iii) scalding (CP), (iv) dehairing (CP), (v) singeing/flaming (CP), (vi) polishing (CP), (vii) circumanal incision and removal of the intestines (CCP), (viii) excision of the tongue, pharynx, and in particular the tonsils (CCP), (ix) splitting (CP), (x) post mortem inspection procedures (CCP) and (xi) deboning of the head (CCP).

Heliophilum fasciatum gen. nov. sp. nov. and Heliobacterium gestii sp. nov.: endospore-forming heliobacteria from rice field soils.

Two new taxa of phototrophic heliobacteria are described: Heliobacterium gestii sp. nov. and Heliophilum fasciatum gen. nov. sp. nov. Both organisms were isolated from dry paddy soils. Cells of H. gestii were motile spirilla; cells of H. fasciatum formed cell bundles that were motile as units. Both organisms produced endospores; H. gestii endospores contained dipicolinic acid and elevated levels of calcium. As with other heliobacteria, bacteriochlorophyll g was produced in both organisms and no intracytoplasmic photosynthetic membranes were observed. Growth of H. gestii and H. fasciatum occurred under both photoheterotrophic and chemotrophic conditions; nitrogen fixation also occurred in both organisms. H. gestii and H. fasciatium showed a phylogenetic relationship to the "low GC" line of gram-positive Bacteria, but H. fasciatum was distinct from H. gestii and all other heliobacteria. The ability of H. gestii and H. fasciatum to form endospores might be a significant ecological advantage for survival in their rice soil habitat.

Interruption of microbial cycles in farm animals from farm to table.

The fact that only slight problems are posed by Salmonella, Campylobacter and Escherichia coli O157 in mammalian farm animals in Norway, is undoubtedly due in large degree to the agricultural set-up with small farms and small herds, allowing a good overview of the situation at any time. Other factors are the very limited import of breeding animals and food products of animal origin, microbiological control of animal feed, and favourable geographical and climatic conditions. However, the Norwegian meat industry (including abattoirs) has continuing problems with Yersinia enterocolitica O:3 in pigs and pig meat, and in some cases with Listeria monocytogenes in cold cuts and Toxoplasma gondii in sheep meat (lamb). These three agents are therefore used to illustrate appropriate measures to be taken at the herd level on the farm, in abattoirs and in the meat processing industry.

Reduction of Yersinia enterocolitica and Listeria spp. on pig carcasses by enclosure of the rectum during slaughter.

By sealing off the rectum with a plastic bag immediately after it had been freed, the spread of Y. enterocolitica O:3/biovar 4 to pig carcasses could be considerably reduced. The organism was recovered from only 0.8% of carcasses when the plastic bag technique was employed. Y. enterocolitica O:3/biovar 4 was recovered from 10% of pig carcasses when eviscerating procedures did not include the use of the plastic bag technique. There was thus an obvious risk of the bacteria further contaminating meat cuts and other meat products. The plastic bag technique was effective both in connection with manual excision of the rectum/low throughput (90 per h), and mechanical freeing of the rectum/high slaughter rate (240 per h). L. monocytogenes was not detected in any of the samples taken from 120 pig carcasses in Norway or from 120 pig carcasses in Sweden. The plastic bag technique was used on half of these pigs. L. innocua was tested for in 120 pigs slaughtered in Sweden. The bacterium was recovered from 33% of the carcasses eviscerated without using a plastic bag, and from 10% of the carcasses in which this technique was employed. The results suggested that there were other, non-faecal, sources of contamination. Other measures in addition to the plastic bag technique are therefore required to limit the spread of Listeria spp. By incorporating the plastic bag technique into the slaughtering procedures, the meat industry would contribute to preventing the dissemination of Y. enterocolitica and other pathogens which spread via the faeces.

Sources of sporadic Yersinia enterocolitica infections in Norway: a prospective case-control study.

Yersinia enterocolitica is a recognized cause of gastroenteritis in northern Europe. During October 1988-January 1990, a prospective case-control study was performed to address risk factors associated with sporadic Y. enterocolitica infections in southeastern Norway. Sixty-seven case-patients (mean age 23.4 years, range 8 months-88 years) and 132 age-, sex- and geographically-matched controls were enrolled in the study. Multivariate analysis of the data showed that persons with Y. enterocolitica infection reported having eaten significantly more pork items (3.79 v. 2.30 meals, P = 0.02) and sausage (2.84 v. 2.20 meals, P = 0.03) in the 2 weeks before illness onset than their matched controls; only one patient had eaten raw pork. Patients were also more likely than controls to report a preference for eating meat prepared raw or rare (47 v. 27%, P = 0.01), and to report drinking untreated water (39 v. 25%, P = 0.01) in the 2 weeks before illness onset. Each of these factors was independently associated with disease, suggesting a link between yersiniosis and consumption of undercooked pork and sausage products and untreated water. Efforts should be directed towards developing techniques to reduce Y. enterocolitica contamination of pork and educating consumers about (1) proper handling and preparation of pork items and (2) the hazards of drinking untreated water.

Comparative study of a DNA hybridization method and two isolation procedures for detection of Yersinia enterocolitica O:3 in naturally contaminated pork products.

We compared a DNA-DNA hybridization assay, using a synthetically produced oligonucleotide probe, and two conventional isolation procedures (methods A and B) with regard to their relative efficiency in detecting Yersinia enterocolitica O:3 in naturally contaminated pork products. Method A was as described by Wauters et al. (Appl. Environ. Microbiol. 54:851-854, 1988). Method B has been recommended by the Nordic Committee on Food Analysis (method no. 117, 1987). The genetic probe was used in a colony hybridization assay to detect virulent yersiniae at each of the isolation steps with composed methods A and B. A total of 50 samples of raw pork products obtained from 13 meat-processing factories in Norway were examined. Y. enterocolitica serogroup O:3, biovar 4, was isolated from altogether 9 (18.0%) of the samples by using the two isolation procedures. In contrast, colony hybridization using the genetic probe indicated that 30 (60.0%) of the samples contained virulent yersiniae. All samples which were positive on cultivation were also positive by hybridization. The results indicate that the occurrence of pathogenic Y. enterocolitica in Norwegian pork products is substantially higher than previously demonstrated and, therefore, reinforce our suggestion that pork products represent an important potential source of human infection in Norway. The results also indicate that the use of conventional isolation procedures may lead to considerable underestimation of pathogenic Y. enterocolitica in pork products.