Epidemiology and control measures for Salmonella in pigs and pork

D.M.A. Lo Fo Wong, T. Hald, P.J. van der Wolf, M. Swanenburg

    Research output: Contribution to journalArticleAcademicpeer-review

    80 Citations (Scopus)

    Abstract

    In order to effectively manage the problem of human salmonellosis attributable to pork and pork products, control measures should be taken simultaneously at all levels of production. These measures require an understanding of the epidemiology of Salmonella within and between links of the production chain. Two major factors of pre-harvest Salmonella epidemiology are the introduction and subsequent transmission of infection within and between herds. Stress imposed by transportation and the associated handling can significantly increase the number of pigs excreting Salmonella upon arrival at the abattoir and during lairage, exposing negative pigs to Salmonella. Positive pigs carry Salmonella on the skin, in the gastro-intestinal system or in the mouth. The (cross-)contamination of carcasses is basically a matter of redistributing the Salmonella bacteria from the positive pigs during the various slaughter processes. Although the manufacturing and retail levels of pork production depend on the quality of raw materials that are delivered, they share the responsibility for the quality and safety of the end products reaching the consumer. At this level and onwards, the three main factors which influence the microbiological quality of meats are handling, time and temperature
    Original languageEnglish
    Pages (from-to)215-222
    JournalLivestock Production Science
    Volume76
    Issue number3
    DOIs
    Publication statusPublished - 2002

      Fingerprint

    Keywords

    • slaughter pigs
    • escherichia-coli
    • risk-factors
    • herd level
    • swine
    • carcasses
    • transport
    • infection
    • lairage
    • contamination

    Cite this

    Lo Fo Wong, D. M. A., Hald, T., van der Wolf, P. J., & Swanenburg, M. (2002). Epidemiology and control measures for Salmonella in pigs and pork. Livestock Production Science, 76(3), 215-222. https://doi.org/10.1016/S0301-6226(02)00121-5