A study was conducted to evaluate the efficacy of Salmonella control measures on highly infected pig farms. The results were presented at the latest IPVS congress in Vancouver, Canada.
Salmonella control has a high priority in European pork production. It is a significant cause of human Salmonellosis and causes major economic losses in the pork production chain, through reduced productivity, increased veterinary and hygiene control costs. Preventing the spread of salmonella to the consumer requires special control measures during slaughter and processing. The extra cost of these controls is increasingly being transferred back to the producer in the form of financial penalties or the loss of the market for contaminated pigs. Gut health is increasingly being shown to be effective against intestinal pathogens, a strategy that has only really been made possible through the removal of antibiotic growth promoters in feed. Creating and maintaining a healthy intestinal environment has become essential to productivity and food safety programmes alike.
Biosecurity is important
S. enteritica typhimurium is the predominant serotype found in pig carcasses in Europe, accounting for around 71% of cases. Several serotypes are resistant to antibiotics, putting increasing pressure on producers to prevent contamination. While salmonella cannot be eradicated in pig units, it can be controlled to minimise the risk to consumers. Biosecurity plays a significant role in salmonella control. In feed compounding, although heat treatment is effective in reducing contamination of feed leaving the feed mill, this eff ect does not persist during transport, storage and subsequent outfeeding. When conditions within the feed are less conducive to bacterial infection, salmonella contamination can be reduced. The next critical control point is within the pig’s gut itself, where conditions for bacterial growth may once again be optimal. Salmonella growth requires warmth (35-37°C is optimal), a moisture content greater than 12% and a pH between 4.5 - 9.0. It is no coincidence that the pig gut can provide salmonella everything it needs to thrive.
Click here to see more...