The prevalence of pleurisy is surprisingly high among pigs at slaughter. A recent review of available data ranged from 12.5% in the UK, 26% in Spain, to 41% of individual pigs slaughtered in one Norwegian study.
University of Cambridge. United Kingdom
A.W. (Dan) Tucker is Senior Lecturer in Veterinary Public Health at the University of Cambridge's Department of Veterinary Medicine (www.vet.cam.ac.uk) where he is responsible for teaching pig medicine and veterinary public health.
He is a Fellow of Pembroke College, Cambridge (www.pem.cam.ac.uk). His research interests are focused on respiratory infections of pigs and more generally the interface between emerging technologies and pig health. He maintains clinical activity and has long term links with PIC Europe and also with the Animal Health Industry.
He is a Diplomate of the European Colleges of Pig Health Management and of Veterinary Public Health, a member of the UK Animal Health and Veterinary Laboratories Agency (AHVLA) Pig Expert Group, and served for a number of years on the Executive of the UK's Pig Veterinary Society and also on the UK Pig Levy Board's (BPEX Ltd) Pig Technical Committee.
Updated CV 30-May-2013
EFSA estimates that, across the EU, up to 27% of human Salmonellosis cases may be attributed to pig meat.