Feeding management practices and feed characteristics associated with Salmonella prevalence in live and slaughtered market-weight finisher swine: A systematic review and summation of evidence from 1950 to 2005

O’Connor, Annette M.; Denagamage, Thomas N.; Sargeant, Jan M.; Rajić, Andrijana; McKean, James D.

doi:10.1016/j.prevetmed.2008.06.017

Cited by 55 publications

(57 citation statements)

References 16 publications

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“…The results varied greatly between studies, possibly because of the large differences in the acidification process and dosage used (O'Connor et al, 2008). Of the different acidification methods and products, the use of coated butyric acid appears promising, as it decreased Salmonella shedding significantly in several studies (Van Immerseel et al, 2005;Boyen et al, 2008b;Guilloteau et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of three intervention strategies to reduce the transmission of Salmonella Typhimurium in pigs

Ridder

Maes

Dewulf

et al. 2013

The Veterinary Journal

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a b s t r a c tDespite current control measures, Salmonella in pigs remains a major public health concern. In this in vivo study, the effect of three intervention strategies on Salmonella Typhimurium transmission in pigs was evaluated. The first intervention was feed supplemented with coated calcium-butyrate (group A); the second comprised oral vaccination with a double-attenuated Salmonella Typhimurium strain (group B), and the third was acidification of drinking water with a mixture of organic acids (group C). After challenge at 8 weeks of age, animals were individually sampled for 6 weeks (blood once per week; faeces twice per week) and then were euthanased at 14 weeks of age. Post-mortem ileum, caecum, ileocaecal lymph nodes, and tonsils were sampled, along with ileal, caecal and rectal contents, and tested for the presence of Salmonella spp. Transmission was quantified by calculating an 'adjusted' reproduction ratio 'R a ' and its 95% confidence interval (CI).The proportion of pigs that excreted Salmonella spp. via the faeces was significantly higher in group C (58%, P < 0.0001) and the positive control group (41%, P = 0.03), compared to group B (15%), and the proportion in group C was also significantly higher than in group A (23%, P = 0.01). Group A had the lowest proportion of positive post-mortem samples (18%), followed by group B (31%), the positive control group (41%) and group C (64%) (P < 0.03). The highest transmission was seen in the positive control group and group C (R a = +1 with 95% CI [1.88; +1]), followed by group B (R a = 2.61 [1.21; 9.45]) and A (R a = 1.76 [1.02; 9.01]). The results of this study suggest that vaccination and supplementation of the feed with coated calcium-butyrate limited Salmonella transmission in pigs and might be useful control measures.

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Section: Introductionmentioning

confidence: 99%

Evaluation of three intervention strategies to reduce the transmission of Salmonella Typhimurium in pigs

Ridder

Maes

Dewulf

et al. 2013

The Veterinary Journal

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“…For example, Salmonella infections are among the most frequent and widespread zoonoses in the world, and there might be opportunities to influence Salmonella coloniza-tion via nutritional strategies (30). Studying the interactions of intestinal bacteria using an in vitro simulation of the porcine GIT could help rapidly screen and evaluate promising strategies for reducing Salmonella levels in pigs without the use of animal infection models.…”

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confidence: 99%

Effect of Carbohydrate Composition in Barley and Oat Cultivars on Microbial Ecophysiology and Proliferation of Salmonella enterica in an In Vitro Model of the Porcine Gastrointestinal Tract

Pieper

Bindelle

Rossnagel

et al. 2009

Appl Environ Microbiol

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The influence of the carbohydrate (CHO) composition of cereal cultivars on microbial ecophysiology was studied using an in vitro model of the porcine gastrointestinal tract. Ten hull-less barley cultivars, six barley cultivars with hulls, six oat cultivars, and six oat groats that differed in ␤-glucan, nonstarch polysaccharide (NSP), and starch contents and starch type were hydrolyzed enzymatically and incubated for 72 h with pig feces. Fermentation kinetics were modeled, and microbial compositions and short-chain fatty acid (SCFA) profiles were analyzed using terminal restriction fragment length polymorphism and gas chromatography. Cluster analysis and canonical ordination revealed different effects on fermentation and microbial ecology depending on the type of CHO and cultivar. First, in cultivars of barley with hulls and oats, the cellulose and insoluble NSP contents (i) increased Ruminococcus flavefaciens-like and Clostridium xylanolyticum-like phylotypes, (ii) increased acetate production, and (iii) decreased fermentation activity. Second, in hull-less barley cultivars the ␤-glucan, amylose, amylopectin, crude protein, and soluble NSP contents determined the microbial community composition and activity as follows: (i) the amylose contents of the hull-less barley varieties increased the butyrate production and the abundance of Clostridium butyricum-like phylotypes, (ii) the ␤-glucan content determined the total amounts of SCFA, and (iii) the amylopectin and starch contents affected the abundance of Clostridium ramosum-like phylotypes, members of Clostridium cluster XIVa, and Bacteroides-like bacteria. Finally, the effect of CHO on proliferation of Salmonella enterica in the model was determined. Salmonella cell counts were not affected, but the relative proportion of Salmonella decreased with hull-less barley cultivars and increased with oat cultivars as revealed by quantitative PCR. Our results shed light on the complex interactions of cereal CHO with intestinal bacterial ecophysiology and the possible impact on host health.

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“…The reductions in Salmonella infection through the addition of various acids have not been consistent (O'Connor et al, 2008). Belgian research teams have been active in trying to find an acid to control Salmonella in pig production.…”

Section: Nutritional Salmonella Control Strategiesmentioning

confidence: 99%

“…However, the study confirmed findings from previous studies indicating that the feed conversion was more efficient in pigs fed the pelleted diets compared with non-pelleted diets. The role of the physical properties of pig feed is, however, subject to debate and a meta-analysis of 44 studies from 1950 to (O'Connor et al, 2008 concluded that 'there should be a low level of comfort among qualified scientists that the claimed association between non-pelleted feed and reduced Salmonella prevalence is scientifically valid'. Probiotics Probiotics have been defined as 'live-microorganisms which, when administered in adequate amounts, confer a health benefit on the host' (FAO/WHO, 2001).…”

Section: Nutritional Salmonella Control Strategiesmentioning

confidence: 99%

Nutritional strategies to combat Salmonella in mono-gastric food animal production

Berge

Wierup

2012

Animal

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Nutritional strategies to minimizeSalmonellain food animal production are one of the key components in producing safer food. The current European approach is to use a farm-to-fork strategy, where each sector must implement measures to minimize and reduceSalmonellacontamination. In the pre-harvest phase, this means that all available tools need to be used such as implementation of biosecurity measures, control ofSalmonellainfections in animals at the farm as well as in transport and trade, optimal housing and management including cleaning, disinfection procedures as well as efforts to achieveSalmonella-free feed production. This paper describes some nutritional strategies that could be used in farm control programmes in the major mono-gastric food production animals: poultry and pigs. Initially, it is important to prevent the introduction ofSalmonellaonto the farm throughSalmonella-contaminated feed and this risk is reduced through heat treatment and the use of organic acids and their salts and formaldehyde. Microbiological sampling and monitoring forSalmonellain the feed mills is required to minimize the introduction ofSalmonellavia feed onto the farm. In addition, feed withdrawal may create a stressful situation in animals, resulting in an increase inSalmonellashedding. Physical feed characteristics such as coarse-ground meal to pigs can delay gastric emptying, thereby increasing the acidity of the gut and thus reducing the possible prevalence ofSalmonella. Coarse-ground grains and access to litter have also been shown to decreaseSalmonellashedding in poultry. The feed can also modify the gastro-intestinal tract microflora and influence the immune system, which can minimizeSalmonellacolonization and shedding. Feed additives, such as organic acids, short- and medium-chain fatty acids, probiotics, including competitive exclusion cultures, prebiotics and certain specific carbohydrates, such as mannan-based compounds, egg proteins, essential oils and bacteriophages, have the potential to reduceSalmonellalevels when added to the feed. These nutritional strategies could be evaluated and used in farm control programmes.

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Feeding management practices and feed characteristics associated with Salmonella prevalence in live and slaughtered market-weight finisher swine: A systematic review and summation of evidence from 1950 to 2005

Cited by 55 publications

References 16 publications

Evaluation of three intervention strategies to reduce the transmission of Salmonella Typhimurium in pigs

Evaluation of three intervention strategies to reduce the transmission of Salmonella Typhimurium in pigs

Effect of Carbohydrate Composition in Barley and Oat Cultivars on Microbial Ecophysiology and Proliferation of Salmonella enterica in an In Vitro Model of the Porcine Gastrointestinal Tract

Nutritional strategies to combat Salmonella in mono-gastric food animal production

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