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Salmonella control in live pigs and at slaughter
Emily V De Busser1, Lieven De Zutter, Jeroen Dewulf
1Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium. Emily.DeBusser@Ugent.be
Veterinary Journal (London, England : 1997)
|February 19, 2013
Summary
Effective Salmonella control in pigs requires improved hygiene, feed safety, and transport conditions. Slaughterhouse practices, including decontamination, are crucial for reducing human salmonellosis incidence.
Area of Science:
- Veterinary Medicine
- Food Safety
- Microbiology
Background:
- European Union legislation mandates Salmonella infection reduction targets in pigs to lower human salmonellosis.
- Control measures are required throughout the pig production chain, from primary production to slaughter.
Purpose of the Study:
- To review critical control measures for Salmonella in pigs.
- To identify areas for improvement in pig production, transport, lairage, and slaughter.
Main Methods:
- Review of existing literature on Salmonella control strategies in the pig production chain.
- Analysis of challenges and potential solutions for contamination and infection reduction.
Main Results:
- Key control points include Salmonella-free feed, prevention of post-processing contamination, enhanced cleaning and disinfection, and improved transport/lairage conditions.
- Vaccination offers potential but complicates serosurveillance; further research on organic acid efficacy is needed.
- Slaughterhouse interventions like steam scalding, post-polishing singeing, and carcass decontamination are beneficial.
Conclusions:
- A multi-faceted approach integrating improved hygiene, feed safety, animal husbandry, and slaughterhouse practices is essential for controlling Salmonella.
- Continuous research and evaluation of new technologies, like carcass decontamination, are vital to meet EU salmonellosis reduction targets.
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