Programmes to control or eradicate Salmonella in animal production in Denmark

The number of diagnosed cases of salmonella infections in humans has been increasing during the latest 10 years, for the last 5 years mainly because of an increase in infections with Salmonella Enteritidis. As far as Danish produced animal products is concerned, it is assumed that the most important sources of human salmonella infections are, in order of priority: eggs, poultry meat and pork. In Denmark there are at the moment public and voluntary salmonella pre-harvest reduction programmes in the production of pigs, broilers and eggs. The programme in the pig production is a control programme, that means that the aim is to maintain a generally low level of salmonella in pig herds. At the same time the goal of a low level of salmonella contamination of pork is also pursued through general and specific hygiene measures in the slaughterhouses. The programmes in the poultry production are limited to broilers and hens eggs. They are, at least in theory, eradication programmes where the aim is total freedom from salmonella. According to the rules of Council Directive 92/117/EEC, flocks of hens producing eggs for hatching must be free from Salmonella Enteritidis and Typhimurium, whereas according to the Danish national requirements (Veterinary Service Orders to come into effect shortly), these two salmonella serotypes must be eradicated from flocks of hens producing eggs for sale to consumers and all salmonella serotypes must be eradicated from flocks of hens producing eggs for hatching.