A Review of Prevention and Control Methods of Salmonella species in Swine Production and the Role of Dietary Non-Nutritional Additives

Abstract

The control of Salmonella spp. is still an important issue in pork production. Contamination happens at any stage of the production chain and no stand-alone measure is efficient enough to eliminate this pathogen. In order to minimize Salmonella contamination, the farm-to-fork approach is currently used, in which specific measures are implemented in each sector of the production chain. The already known hygiene measures in the abattoir are important to reduce the risk of carcass contamination; however, pre-slaughter conditions have been shown to be high risk factors at slaughter and during processing. Salmonella spread at slaughter can be traced back to the pig herd and therefore, there has been increasing focus on the pre-harvest phase. Numerous studies have identified risk factor for Salmonella infection in pigs and reviews studies have presented interesting and important comparative analyses on this subject. The use of dietary additives for pig and their effects on Salmonella infection have been studied during the last years. Particularly interesting is the use of dietary non-nutritional additives, such as prebiotics, probiotics, phytogenics and essential oils and organic acids. Although, very promising, much research is needed in this field in order to identify the most efficient products and/or compounds and reveal how they act on the bacterium metabolism, aiming to improve the control of Salmonella contamination along the swine production chain. In this review, we surveyed the literature to present a compilation of the scientific knowledge currently available about potential uses of dietary non-nutritional additives to prevent and/or control Salmonella infection in swine populations.

Effect of a High Proportion of Rye in Compound Feed for Reduction of Salmonella Typhimurium in Experimentally Infected Young Pigs

“…[5]. Since antimicrobial resistance is on the rise, therefore, there is an urgent need for new strategies to focus on the reduction of Salmonella in the intestinal tract by competitive binding of bacteria and support of intestinal function to reduce colonization [6]. Due to their bacteriostatic and bacteriolytic properties, short-chain fatty acids such as formic or butyric acid and their derivatives were reported in previous studies, these being widely used to control Salmonella in the pork production chain already at the farm level [7][8][9].…”

Salmonella Infection in Pigs: Disease, Prevalence, and a Link between Swine and Human Health

“…On the contrary, coarsely ground meal decreases the survival of Salmonella during stomach passage because of slower gastric transit and lower gastric pH [125], thus improving productivity in pigs and delaying exposure to Salmonella [126]. Heating treatment of feed, performed at 93 • C for 90 seconds with 15% moisture, may eliminate Salmonella [127], even if the contamination level and possible post-treatment contamination are critical factors.…”

Inhibition of Salmonella Binding to Porcine Intestinal Cells by a Wood-Derived Prebiotic

“…Salmonella enterica comprises many zoonotic bacterial serovars that can cause serious life-threatening enteric and systemic diseases in infected hosts [1]. Salmonella can also establish an asymptomatic carrier state in infected animals and in food animals such as swine which can make detection and diagnosis of infected animals difficult thereby leading to missed opportunities for treatment during rearing or for removal of infected animals from the slaughter queue prior to processing.…”