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Proceedings

Ecology of Salmonella and antimicrobial resistance in a pig slaughterhouse

Authors
  • A. Bridier (ANSES)
  • A. Le Roux (IFIP, French Institute for the Pig and Pork Industry)
  • C. Feurer (IFIP, French Institute for the Pig and Pork Industry)
  • C. Soumet (ANSES)
  • P. Le Grandois (ANSES)

Abstract

Salmonella is responsible for a large number of food associated infections. To guarantee food safety, a better understanding of Salmonella ecology and adaptation strategies on the food production chain constitutes a prerequisite. In a One Health perspective, data on Salmonella antibiotic resistance in food environments are also crucial to decipher transmission routes of resistant foodborne pathogens as well as resistance genetic determinants involved, and the role of process and selection pressures underwent in food industries (as cleaning and disinfection) in bacterial adaptation and antimicrobial resistance emergence.

How to Cite:

Bridier, A., Le Roux, A., Feurer, C., Soumet, C. & Le Grandois, P., (2019) “Ecology of Salmonella and antimicrobial resistance in a pig slaughterhouse”, SafePork 13(1), 133-134. doi: https://doi.org//safepork.11388

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Published on
2019-08-26

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