Related Experiment Video
Updated: Jun 6, 2026

Detection and Isolation of Campylobacter spp. from Raw Meat
Published on: February 23, 2024
Prevalence and risk factors for Salmonella in veal calves at Danish cattle abattoirs
L R Nielsen1, D L Baggesen2, S Aabo2
1Department of Large Animal Sciences, Faculty of Life Sciences, University of Copenhagen, Denmark.
Abstract:
The study's objectives were to determine herd- and animal-level prevalence and herd-level risk factors for Salmonella in dairy-bred veal calves at slaughter in Denmark. In total, 1296 faecal samples were collected at five cattle abattoirs in Denmark during 2007-2008. The animals came from 71 randomly selected specialized veal-calf producers that delivered more than 100 animals to slaughter per year. Salmonella Dublin bacteria were isolated from 19 samples from 12 herds and Salmonella Typhimurium was isolated from one sample. The apparent prevalence of herds delivering Salmonella-shedding animals to slaughter was 18% (95% CI 9-27). The overall estimated true prevalence of shedding calves at slaughter was 1.3%. Veal-calf herds that purchased animals from herds not classified as low risk in the Danish Salmonella surveillance programme had significantly (P=0.03) higher risk of delivering Salmonella-shedding calves to slaughter. The results emphasize the importance of efforts in the dairy industry to ensure food safety for consumers.
Related Concept Videos
Sources of Food Contamination
Reservoir of Infection
Investigation of Disease Outbreaks
Clinical Significance of Antibiotic Resistance
Factors Affecting the Risk of Infection
The integrity and count of the white blood cells help the body resist pathogens and fight infection. When impaired, it reduces the body's resistance to pathogens. The acidic pH levels of the gastrointestinal, genitourinary tracts, and skin create...

