Interruption of microbial cycles in farm animals from farm to table

The fact that only slight problems are posed by Salmonella, Campylobacter and Escherichia coli O157 in mammalian farm animals in Norway, is undoubtedly due in large degree to the agricultural set-up with small farms and small herds, allowing a good overview of the situation at any time. Other factors are the very limited import of breeding animals and food products of animal origin, microbiological control of animal feed, and favourable geographical and climatic conditions. However, the Norwegian meat industry (including abattoirs) has continuing problems with Yersinia enterocolitica O:3 in pigs and pig meat, and in some cases with Listeria monocytogenes in cold cuts and Toxoplasma gondii in sheep meat (lamb). These three agents are therefore used to illustrate appropriate measures to be taken at the herd level on the farm, in abattoirs and in the meat processing industry.