Fighting salmonella in pigs

摘要

IN THE SWINE industry, salmonella may be I present during the entire production life I cycle in pigs and disseminated in feces for several weeks or months without signs of clinical disease. When salmonella is present in the gastro intestinal tract (GIT), it might contaminate carcasses during the slaughter process, and become a source of food poisoning and bacterial gastroenteritis in humans (Mughini-Gras et al, 2014). However, salmonella infection may be transmitted during contact with animals, through contaminated water, or via the environment and may pass through the entire food chain from animal feed, primary production and all the way to households or food-service establishments and institutions (Rice et al, 2003). In pigs and livestock in general, salmonella will often not instigate disease, unless there are predisposing conditions such as the presence of pathogens or stress factors. Some associated serotypes are more likely to infect finishing pigs and are considered major causes of food poisoning in humans (Baggesen and Wegener, 1994).