Fresh pork injected with brines or marinades have become very popular with the consumer. According to a 2004 nationwide retail survey (Anonymous, 2004), 45% of the retail fresh pork in the United States was labeled as “enhanced”, with enhanced products defined as “moisture added and could also be value added (flavored and/or contained additional ingredients”. The research in this report addresses two issues in moisture enhanced pork: the potential for cross-contamination between individual cuts of pork (either through equipment or through contaminated brine, and the survival of foodborne pathogens in re-circulating brines.