Main risk factors for Salmonella-infections in pigs in north-western Germany

Gotter, V.; Klein, G.; Koesters, S.; Kreienbrock, Lothar; Blaha, Thomas; Campe, Amely

doi:10.1016/j.prevetmed.2012.03.016

Cited by 16 publications

(23 citation statements)

References 22 publications

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“…The importance of boots to potentially spread the infection through the farm should not be underestimated. A study in 90 Alberta farms reported that boots and main drains have a greater incidence of Salmonella than empty pens (Rajic and others ), while similar conclusions were observed by a German study in which not having clean boots available was found as a risk factor for Salmonella infections (Gotter and others ), and a Belgium one where using boot dips was associated with lower prevalence of infection (Hautekiet and others ).…”

Section: Biosecuritymentioning

confidence: 54%

“…The same authors reported a plausible explanation for this intriguing finding by suggesting that producers that regularly disinfect may clean less adequately with the idea that any remaining bacteria will be destroyed by the disinfectant. Other studies in France suggested that Salmonella infection could be managed by strict application of AIAO procedures including cleaning and disinfection (Beloeil and others ; Fablet and others ), while a German study identified that not having an AIAO system was a risk factor for Salmonella (Gotter and others ). In Belgium, the development of a sanitary risk index for Salmonella in pig husbandry found that applying a strict AIAO procedure was associated with a lower prevalence (Hautekiet and others ).…”

Section: Biosecuritymentioning

confidence: 99%

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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: 54%

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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“…1). Consequently, implementing a unique strategy to reduce the levels of Salmonella in the pork production chain is a major challenge, especially as it relates to farm management, which over several years, can progressively change risk factor patterns [42]. Transportation practices and holding at slaughter are often responsible for contamination among animals, and these factors largely influence the prevalence of Salmonella in positive pigs entering the slaughter chain ( Fig.…”

Section: Discussionmentioning

confidence: 99%

“…The protective effect has also been observed when animals from different age groups are housed separately [42]. Contact with other species, as dogs and cats, can introduce the microorganism on farms, thereby increasing the risk of Salmonella infection [42]. Management practices also encompass the design of pen walls (solid, spindles or combination) and type of floor (fully slatted floors vs. <50% slatted floors can significantly reduce the prevalence of Salmonella) [13].…”

Section: Salmonella In Pig Farms (Pre-harvest Stage)mentioning

confidence: 99%

Salmonellain the pork production chain and its impact on human health in the European Union

2017

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Salmonella spp. comprise the second most common food-borne pathogens in the European Union (EU). The role of pigs as carriers of Salmonella has been intensively studied both on farm and at slaughter. Salmonella infection in pigs may cause fever, diarrhoea, prostration and mortality. However, most infected pigs remain healthy carriers, and those infected at the end of the fattening period could pose a threat to human health. Contamination of pig carcasses can occur on the slaughter line, and it is linked to cross-contamination from other carcasses and the presence of Salmonella in the environment. Therefore, Salmonella serovars present on pig carcasses can be different from those detected in the same bathes on the farm. In recent years, S. Typhimurium, S. Derby and S. serotype 4,[5],12:i:- (a monophasic variant of S. Typhimurium) have been the most common serovars to be detected in pigs in EU countries, but S. Rissen, S. Infantis, S. Enteritidis and S. Brandenburg have also been reported. In humans, several cases of salmonellosis have been linked to the consumption of raw or undercooked pork and pork products. Among the main serovars of porcine origin detected in confirmed human cases, S. Typhimurium, the monophasic variant S. 4,[5],12:i:- and S. Derby are certainly the most important.

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“…Por otra parte, dista de lo reportado por Rajic et al, (2007) quienes demostraron un 13.2% de seroprevalencia en granjas porcinas en Canadá y de lo descrito por Hautekiet et al, (2008) quienes reportan hasta un 68% de prevalencia de lote en Bélgica. En este último trabajo los autores modelan los factores de riesgo asociados a la seroprevalencia de Salmonella en las granjas, similar a lo descrito por Funk y Grebeyes (2004) y Gotter et al, (2012). En el departamento del Tolima, Henao y Ramírez (2010) demostraron que la falta de control de roedores y de control de animales de reemplazo constituían factores de riesgo para la presencia y seroprevalencia de Salmonella en granjas porcinas.…”

Section: Discussionunclassified

Determinación de la seroprevalencia de Salmonella spp. en granjas porcinas del departamento del Tolima

Rondón‐Barragán

Rodríguez

2014

Orinoquia

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Main risk factors for Salmonella-infections in pigs in north-western Germany

Cited by 16 publications

References 22 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

Salmonellain the pork production chain and its impact on human health in the European Union

Determinación de la seroprevalencia de Salmonella spp. en granjas porcinas del departamento del Tolima

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