The correlation between Salmonella serology and isolation of Salmonella in Danish pigs at slaughter

Sørensen, Lene Lund

doi:10.1016/s0378-1135(04)00106-3

Cited by 37 publications

(51 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Nevertheless, within-herd seroprevalence has been adopted in control programs as an indirect measure of the risk of Salmonella introduction by carriers to slaughterhouses (1) and has been correlated with the presence of Salmonella on carcass surfaces (15,22). In our study, only the slaughter batches with a low Salmonella seroprevalence (below 50%) had no Salmonella-positive prechill carcasses, and seroprevalence of the pig batches was significantly correlated with the number of Salmonella-positive prechill carcasses.…”

Section: Discussionmentioning

confidence: 54%

“…Although high Salmonella seroprevalence in herds is thought to increase the number of Salmonella-positive fecal samples (15,22,23), no correlation was found between the frequency of seropositive pigs and Salmonella isolation from cecal samples. Pigs infected on the farm can recover from infection during preharvest, or they can become carriers that excrete Salmonella during the holding period (26).…”

Section: Discussionmentioning

confidence: 98%

See 1 more Smart Citation

Longitudinal Dissemination of Salmonella enterica Clonal Groups through the Slaughter Process of Salmonella-Positive Pig Batches

Silva

Dias

Ferronatto

et al. 2012

Journal of Food Protection

View full text Add to dashboard Cite

This study was conducted to assess the dissemination of Salmonella clonal groups in slaughterhouses that received batches of Salmonella -positive pigs and used different routine processing procedures. Eight serial sampling sessions were conducted in three slaughterhouses (A, B, and C). Blood was collected randomly (n = 25) from each batch of pigs and processed for serology. Carcasses (n = 12) were identified and sampled after dehairing, after singeing, after evisceration, and before chilling. A section of cecum also was collected. Salmonella isolates were submitted to pulsed-field gel electrophoresis. The overall seroprevalence of Salmonella was 80.6% (316 of 392 samples), and cecal contents were positive for Salmonella in 23.8% (26 of 109) of the pigs sampled. Carcasses after dehairing had a significantly higher prevalence of Salmonella (P = 0.004) and the highest Salmonella levels (median = 0.26 log CFU/300 cm(2)). The singeing step significantly affected the Salmonella status of the carcasses (P = 0.001); however, the efficacy of singeing differed among slaughterhouses. In the prechilling step, 14.7% (16 of 109) of the carcasses were positive for Salmonella. Salmonella pulsotypes found on the prechill carcasses were also found in the lairage, in the cecal contents, and on carcasses after dehairing, suggesting that the main source of contamination was the slaughter process before singeing. Slaughterhouse C was the most likely (odds ration [OR] = 6.51) to have pigs carrying Salmonella in the gut, and slaughterhouse B was the most likely (OR = 14.66) to have contaminated carcasses at the prechilling step. These findings indicate that the procedures adopted in slaughterhouse B contributed to the spread of Salmonella strains. In contrast, in slaughterhouse C the Salmonella strains carried by the pigs or found in the lairage were not recovered from prechilled carcasses, validating the effectiveness of the slaughterhouse interventions. These results indicate that an effective slaughter process can help decrease the number of Salmonella-positive carcasses in slaughterhouses that receive Salmonella-positive pig batches.

show abstract

Section: Discussionmentioning

confidence: 54%

Section: Discussionmentioning

confidence: 98%

Longitudinal Dissemination of Salmonella enterica Clonal Groups through the Slaughter Process of Salmonella-Positive Pig Batches

Silva

Dias

Ferronatto

et al. 2012

Journal of Food Protection

View full text Add to dashboard Cite

show abstract

“…As examples, Lactic acid is more effective in reducing gastric pH and Coliform [16, 69, 70, 71] whereas other acids like formic and propionic acids have broader range of activity on Salmonella , Coliforms and Clostridia along with fungi and yeast [17, 32, 71, 72] and are not specific. Several reports have indicated that organic acids reduce the coliform population in the gut and reduce scouring in piglets and also control post-weaning diarrhoea [47, 73].…”

Section: Methodological Reviewmentioning

confidence: 99%

A review of the effects of dietary organic acids fed to swine

Suiryanrayna

Ramana

2015

J Animal Sci Biotechnol

269

192

View full text Add to dashboard Cite

Animal production depends on nutrient utilization and if done there is an accelerated momentum towards growth with a low cost to feed ratio Public concern over the consumption of pork with antibiotic residues of the animals fed with antibiotic growth promoters (AGP) has paved the way to use other additives like herbs and their products, probiotics, prebiotics etc. Numerous feed additives are in vogue for achieving this target and one such classical example is the usage of organic acids and their salts. Usage of organic acids was in progress for over four decades. Early weaned piglets are (3–4 weeks age) exposed to stress with a reduced feed intake, little or no weight gain. This post weaning lag period is due to a limited digestive and absorptive capacity due to insufficient production of hydrochloric acid, pancreatic enzymes and sudden changes in feed consistency and intake. Lowering dietary pH by weak organic acids was found to overcome these problems. The main activity of organic acids is associated with a reduction in gastric pH converting the inactive pepsinogen to active pepsin for effective protein hydrolysis. Organic acids are both bacteriostatic and bactericidal. Lactic acid has been reported to reduce gastric pH and delay the multiplication of an enterotoxigenic E. coli. These acids are the intermediary products in Kreb’s cycle and thus act as an energy source preventing the tissue breakdown resulting from gluconeogenesis and lipolysis. Excretion of supplemental minerals and nitrogen are minimized with organic acids as these form complexes with minerals and aids for their bio-availability. Short chain fatty cids like acetic, propionic and n-butyric acid produced by microbial fermentation of dietary fibre in the large intestines may increase the proliferation of epithelial cells and have stimulatory effects on both endocrine and exocrine pancreatic secretions in pigs. Organic acids also enhances apparent total tract digestibility and improves growth performance. It is concluded that organic acids and their salts increase the protein utilization especially in weaner pigs and improves production indices.

show abstract

“…Some authors have found an associa- tion between herd or pig serological status and Salmonella in cecal contents or carcasses (59,66,84). In contrast, other authors have not found such an association between herd or pig serological status and bacteriological results of individ ual pigs at slaughter (23,31,97).…”

Section: Salmonella At Slaughter In Swine Production: Influencing Facmentioning

confidence: 99%

Role of Slaughtering in Salmonella Spreading and Control in Pork Production

Argüello

Álvarez‐Ordóñez

Carvajal

et al. 2013

Journal of Food Protection

View full text Add to dashboard Cite

Salmonella is one of the major foodborne pathogens worldwide. Pork products are among the main sources of Salmonella infection in humans, and several countries have established Salmonella surveillance and control programs. The role of slaughtering in carcass contamination has been indicated by studies focused on the slaughterhouse environment. In this review, we examine and discuss the information available regarding the influence that farm status, pig transport, and lairage have on the carriage of Salmonella by pigs entering the slaughter line. The evolution of carcass contamination throughout the slaughtering process, the main sources of contamination in the dirty and clean zones of the slaughter line, and previously reported prevalence of Salmonella on carcasses and factors affecting this prevalence also are discussed. The importance of implementing interventions at the slaughter level is discussed briefly. Consistent with the information available, pigs from infected farms and newly acquired or recrudescent infections in pigs at the subsequent stages of transport and lairage are important sources of Salmonella at the slaughtering plant. The continuous introduction of Salmonella into the slaughterhouse and the potential for resident flora constitute a risk for carcass contamination. At the slaughterhouse, some dressing activities can reduce carcass contamination, but others are critical control points that jeopardize carcass hygiene. This information indicates the importance of considering slaughter and previous stages in the pork production chain for controlling Salmonella in swine production.

show abstract

The correlation between Salmonella serology and isolation of Salmonella in Danish pigs at slaughter

Cited by 37 publications

References 0 publications

Longitudinal Dissemination of Salmonella enterica Clonal Groups through the Slaughter Process of Salmonella-Positive Pig Batches

Longitudinal Dissemination of Salmonella enterica Clonal Groups through the Slaughter Process of Salmonella-Positive Pig Batches

A review of the effects of dietary organic acids fed to swine

Role of Slaughtering in Salmonella Spreading and Control in Pork Production

Contact Info

Product

Resources

About