Salmonella carriage in late-finishing swine

摘要

Food contamination due to Salmonella causes significant human food-borne illness worldwide. Newly implemented HACCP food safety regulations require packing plants to culture for Salmonella and to meet target levels of acceptable Salmonella prevalence in swine. As a consequence, asymptomatic carriage of Salmonella sp. by apparently healthy swine is of great concern to the pork processing industry. This study was conducted to determine the prevalence of Salmonella in late finishing pigs reared under two common American swine production systems.