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Updated: Jan 25, 2026

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Enterococci in Pork Processing.

Linda M Knudtson1, Paul A Hartman1

  • 1Department of Microbiology, Immunology and Preventive Medicine, Iowa State Unviersity, Ames, Iowa 50011-3211.

Journal of Food Protection
|May 16, 2019
PubMed
Summary
This summary is machine-generated.

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Enterococci bacteria were quantified on pork carcasses and products across three plants. Higher levels of Enterococcus faecalis were found, indicating enterococci as key indicators for pork sanitation and spoilage.

Area of Science:

  • Food Microbiology
  • Food Safety
  • Veterinary Public Health

Background:

  • Enterococci are bacteria found in the intestinal tracts of warm-blooded animals.
  • Their presence on food products can indicate fecal contamination and sanitation issues.
  • Monitoring enterococci levels is crucial for ensuring pork product safety and quality.

Purpose of the Study:

  • To quantify enterococci species on pork carcasses during slaughter.
  • To assess enterococci contamination on pork products, including sausages.
  • To evaluate enterococci as indicators of pork processing sanitation and critical control points.

Main Methods:

  • Surveyed three hog slaughtering plants, sampling carcasses at four processing points.
  • Used KF streptococcal agar and fluorescent gentamycin-thallous-carbonate agar for enterococci isolation.

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  • Speciated isolates using API Rapid Strep and Baxter MicroScan Pos ID panels; examined retail and spoiled pork sausage.

    • Main Results:

    • Enterococci contamination levels varied by plant and processing stage, peaking before packaging in plants A and C.
    • Plant B showed the highest contamination at the initial sampling stage.
    • Enterococcus faecalis was more prevalent than Enterococcus faecium on pork carcasses.

    Conclusions:

    • Enterococci serve as valuable indicators for pork sanitation and identifying critical control points in processing.
    • High enterococci levels correlate with pork sausage spoilage in some cases.
    • Findings highlight the importance of monitoring enterococci throughout pork processing to ensure product safety.