Longitudinal study of <i>Salmonella</i> shedding in naturally infected finishing pigs

Pires, Alda F. A.; Funk, Julie A.; Bolin, Carole A.

doi:10.1017/s0950268812002464

Cited by 43 publications

(34 citation statements)

References 35 publications

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“…Similarly to the U.K. experts, authors in the United States and Spain also agree and share the concerns that there is little indication that current cleaning and disinfection protocols are effective for Salmonella contamination control, and they question the economic feasibility of these interventions (Funk and Gebreyes ; Argüello and others ). The elimination of Salmonella in the farm environment is difficult and residual contamination might be responsible for new infections (Pires and others ). The lack of strong solid evidence which correlates good cleaning and disinfection procedures with lower pathogen prevalence makes it very difficult to convince producers to solidly adhere to these procedures.…”

Section: Biosecuritymentioning

confidence: 99%

Biosecurity Measures to Control Salmonella and Other Infectious Agents in Pig Farms: A Review

Andres

Davies

2015

Comp Rev Food Sci Food Safe

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Salmonellosis is the 2nd most common cause of human bacterial food poisoning and can be acquired from meat or eggs, either via direct consumption or cross-contamination in the kitchen. The European Commission has set the criteria to control Salmonella infections within the poultry sector and it is proposed that the swine sector should follow. Pork is considered, after eggs, the major source of infection in humans in the EU, with Salmonella typhimurium, including monophasic strains, being frequently implicated. Good control measures at the farm level are likely to correspond with lower prevalence of Salmonella infection and, subsequently, a reduction of cross-contamination of carcasses processed at the slaughterhouse and a reduction in human salmonellosis. This review focuses on biosecurity measures in pig farms that can help to control important pig diseases at the same time as reducing the within-herd prevalence of Salmonella. This information is likely to provide an economic incentive for farmers to apply improved general standards of farm biosecurity and hygiene management that would have a positive impact in food safety.

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Section: Biosecuritymentioning

confidence: 99%

Biosecurity Measures to Control Salmonella and Other Infectious Agents in Pig Farms: A Review

Andres

Davies

2015

Comp Rev Food Sci Food Safe

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“…Recently infected pigs may become Salmonella shedders quickly after infection and for a median of 14 days (Pires et al., ), after which they usually turn into a stage of intermittent shedding (Nielsen et al., ; Kranker et al., ; Scherer et al., ). Thus, as expected, the proportion of shedders in group B was significantly higher (63.9%) than that for group A.…”

Section: Discussionmentioning

confidence: 99%

Influence of On‐farm pig Salmonella status on Salmonella Shedding at Slaughter

Casanova-Higes

Andrés-Barranco

Jaime

2016

Zoonoses and Public Health

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The risk of Salmonella shedding among pigs at slaughter with regard to their previous on-farm Salmonella status was assessed in a group of pigs from a farm from NE of Spain. A total of 202 pigs that had been serologically monitored monthly during the fattening period and from which mesenteric lymph nodes (MLN) and faecal (SFEC) samples were collected at slaughter for Salmonella isolation were included. A repeated-measures anova was used to assess the relationship between mean OD% values during the fattening period and sampling time and bacteriology on MLN and SFEC. Pigs were also grouped into four groups, that is pigs seronegative during the fattening period and Salmonella negative in MLN (group A; n = 69); pigs seronegative during the fattening period but Salmonella positive in MLN (B; n = 36); pigs seropositive at least once and Salmonella positive in MLN (C; n = 50); and pigs seropositive at least once but Salmonella negative in (D; n = 47). Pigs shedding at slaughter seroconverted much earlier and showed much higher mean OD% values than non-shedders pigs. The proportion of Salmonella shedders in groups A and D was high and similar (26.1% and 29.8%, respectively), but significantly lower than that for groups B and C. The odds of shedding Salmonella for groups B and C were 4.8 (95% CI = 1.5-15.5) and 20.9 (3.7-118) times higher, respectively, when compared to A. It was concluded that a large proportion of Salmonella seronegative pigs may shed Salmonella at slaughter, which would be likely associated to previous exposure with contaminated environments (i.e. transport and lairage). For pigs already infected at farm, the likelihood of shedding Salmonella was much higher and may depend on whether the bacterium has colonized the MLN or not. The odds of shedding Salmonella spp. were always much higher for pigs in which Salmonella was isolated from MLN.

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“…However, factors such as the intermittent shedding of these bacteria over time (Pires et al . ), the lack of sensitivity of the microbiological technique when performed on faecal samples from asymptomatic pigs (Hurd et al . ; Mainar‐Jaime et al .…”

Section: Discussionmentioning

confidence: 99%

“…At farm level, no differences in Salmonella shedding during the growing period were observed between the CG and the TG for any of the trials. However, factors such as the intermittent shedding of these bacteria over time (Pires et al 2013), the lack of sensitivity of the microbiological technique when performed on faecal samples from asymptomatic pigs (Hurd et al 2004;Mainar-Jaime et al 2008a) and the limited number of animals analysed in each group may have hindered the detection of significant differences in shedding between the CGs and TGs, at both 60 and 90 days of growing. At slaughter level, stress situations such as those associated with the transport of pigs to the slaughterhouse and with the lairage may have favoured the shedding of Salmonella from previously infected pigs (Hurd et al 2001a;Boughton et al 2007;Rostagno and Lay 2011), which may have allowed for the detection of significant differences in the proportion of shedders between the CGs and TGs.…”

Section: Discussionmentioning

confidence: 99%

Reduction of subclinical Salmonella infection in fattening pigs after dietary supplementation with a ß-galactomannan oligosaccharide

et al. 2014

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Aims: To assess the efficacy of a b-galactomannan oligosaccharide (ß-GMOS) for the control of Salmonella infection in fattening pigs. Methods and Results: Three different doses (0Á5, 3 and 2 kg ß-GMOS per ton of feed) were used during the entire period of growing in three similar and independent field trials carried out in a small fattening unit (%100 pigs). Treatment was randomly assigned to half of the pens. Individual serum samples (20-25 per group) were collected at different times during the fattening period and a similar number of faecal samples during the fattening period and at slaughter. In addition, mesenteric lymph nodes were collected at slaughter. Herdcheck â Swine Salmonella ELISA was used for serological analyses, the ISO 6579:2002/Amd 1 : 2007 for bacteriology and the PFGE for molecular characterization of Salmonella strains. The addition of ≥2 kg t À1 of ß-GMOS to the pig diet during the entire fattening period was associated with a reduction in Salmonella prevalence, shedding and seroconversion. Conclusions: Feed supplementation with ß-GMOS may be a useful complementary tool for the control of salmonellosis in fattening pigs. Significance and Impact of the Study: ß-GMOS may be a complementary way of reducing Salmonella shedding and infection in fattening pigs.

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Longitudinal study of Salmonella shedding in naturally infected finishing pigs

Cited by 43 publications

References 35 publications

Biosecurity Measures to Control Salmonella and Other Infectious Agents in Pig Farms: A Review

Biosecurity Measures to Control Salmonella and Other Infectious Agents in Pig Farms: A Review

Influence of On‐farm pig Salmonella status on Salmonella Shedding at Slaughter

Reduction of subclinical Salmonella infection in fattening pigs after dietary supplementation with a ß-galactomannan oligosaccharide

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