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Animal Health


Effective Salmonella control in pork production through the use of FORMI

 
Sarah Mellor and Christian Luckstadt
 

Salmonella control has a high priority in European pork production. It is a significant cause of human salmonellosis and causes major economic losses in the pork production chain, through reduced productivity, increased veterinary and hygiene control costs. Preventing the spread of salmonella to the consumer requires special control measures during slaughter and processing.


The extra cost of these controls is increasingly being transferred back to the producer in the form of financial penalties or the loss of the market for contaminated pigs. S. enteritica Typhimurium is the predominant serotype found in pig carcasses in Europe, accounting for around 71% of cases. Several serotypes are resistant to antibiotics, putting increasing pressure on producers to prevent contamination.


A recent report from ThePigSite" (2009) reveals that, in an EU-wide survey published by EFSA, Salmonella was commonly detected in holdings with breeding pigs in most EU Member States. The survey was carried out in 24 Member States, Norway and Switzerland. All but two countries found one or more type of Salmonella on the farms surveyed. On average, Salmonella was found in one out of three holdings although the survey says that figures vary greatly between countries.


 

For more of the article, please click here.

 
Article made possible through the contribution ofADDCON.
 
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