The success of the Danish salmonella program in pigs and pork is a result of improvements in slaughterhouse hygiene, more than it can be attributed to control in primary production. Today focus is on the end result, measured as carcass prevalence.
Danish Agriculture and Food Council as a researcher. Denmark
DVM, Diploma in International Business Management and Economics. Worked for 9 years as a practitioner. Since 1993 employed by the Danish Agriculture and Food Council as a researcher. Research in many different areas of food safety and animal health. Main focus has been on development of herd interventions in pig herds with a high salmonella prevalence, optimisation of the Danish Salmonella surveillance in pigs and pork, cost-benefit evaluations of different interventions. 7 years as head of Veterinary R&D in the organisation, now Chief Advisor.
Vice President for IPVS 2006 in Copenhagen. Former Secretary for the Danish Pig Vet Society.
Member of the Danish committee for the control of Salmonella in pigs and pork. Reviewer for several scientific papers. Served in the scientific committee of several IPVS-meetings and Safepork meetings. Appointed as censor at Copenhagen University.
Lecturer at several courses and meetings in veterinary epidemiology, animal health and food safety economics.
Updated CV 02-Jul-2012
Interventions can only reduce but not eradicate Salmonella from the herd. This emphasises the importance of trying to avoid introduction especially Salmonella Typhimurium or Salmonella Derby.