Microbial Growth Study on Pork Loins as Influenced by the Application of Different Antimicrobials

Andres Vargas, Markus Miller, Dale Woerner, Alejandro Echeverry

Research output: Contribution to journalArticlepeer-review

6 Scopus citations


The use of antimicrobials in the pork industry is critical in order to ensure food safety and, at the same time, extend shelf life. The objective of the study was to determine the impact of antimicrobials on indicator bacteria on pork loins under long, dark, refrigerated storage conditions. Fresh boneless pork loins (n = 36) were split in five sections and treated with antimicrobials: Water (WAT), Bovibrom 225 ppm (BB225), Bovibrom 500 ppm (BB500), Fit Fresh 3 ppm (FF3), or Washing Solution 750 ppm (WS750). Sections were stored for 1, 14, 28, and 42 days at 2–4 °C. Mesophilic and psychrotrophic aerobic bacteria (APC-M, APC-P), lactic acid bacteria (LAB-M), coliforms, and Escherichia coli were enumerated before intervention, after intervention, and at each storage time. All bacterial enumeration data were converted into log10 for statistical analysis, and the Kruskal–Wallis test was used to find statistical differences (p < 0.05). Initial counts did not differ between treatments, while
Original languageEnglish
Article number968
Pages (from-to)9
Issue number5
StatePublished - Apr 28 2021


  • 1,3-Dibromo-5.5-dimethyl hydantoin
  • Chlorine dioxide
  • Indicator bacteria
  • Interventions
  • Rhamnolipids


Dive into the research topics of 'Microbial Growth Study on Pork Loins as Influenced by the Application of Different Antimicrobials'. Together they form a unique fingerprint.

Cite this