Monitoring and Surveillance Systems

Salmonella in Pigs from Weaning to Slaughter

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Abstract

Salmonella continues to be one of the most important causes of foodborne gastrointestinal illness in humans. Food producing animals are the main cause of human salmonellosis (1). Salmonella reduction at the farm level is important to mitigate Salmonella transmission from pigs to humans. Some pigs shed Salmonella in feces despite appearing healthy. The subclinical carriers can exacerbate levels of Salmonella in the barn and slaughterhouse and infect pigs with no previous exposure during transportation and lairage. The presence of intermittent shedders and the variable nature of Salmonella infection over time present limitations to point-prevalence studies (2). A clear understanding of the shedding patterns over the entire production stage on commercial pig farms is crucial for implementing effective monitoring and control measures. The objective of this study was to examine the Salmonella status in pigs from birth to slaughter.

How to Cite:

Lillie, B., Ainslie-Garcia, M., Friendship, R. & Farzan, V., (2019) “Salmonella in Pigs from Weaning to Slaughter”, SafePork 13(1), 113–114. doi: https://doi.org//safepork.11209