In most fattening herds, the biggest risk for the finisher pigs to become infected with Salmonella is the within-farm contamination cycle of Salmonella. The biggest risk for introduction of Salmonella is buying infected piglets.
P. J. van der Wolf
IDT-Biologika Benelux. Netherlands
Peter graduated in 1987 at the Faculty of Veterinary Medicine of the University of Utrecht. After a few years in mixed practices, he was employed by the Animal Health Service (GD) since 1992 at the pig health department. Peter obtained a PhD in Veterinary Medicine at the University of Utrecht in 2000 and a MSc degree in Veterinary Epidemiology and Economics at the University of Utrecht in 2006. He is a member of the Royal Dutch Veterinary Association (KNMvD) and member of the Pig Veterinary Society of the KNMvD. Peter is a diplomate of the European College of Porcine Health Management. In 2015 Peter joined IDT-Biologika Benelux as a senior expert technical service, where he is currently employed.
Areas of interest are gut health, zoonoses and monitoring of pig health. Diseases of special interest are Salmonella, E. coli, Clostridium perfringens, Lawsonia intracellularis, Brachyspira hyodysenteriae, MRSA, Trichinella spiralis, Toxoplasma gondii, Hepatitis E virus. Additionally he has a special interest in the role of nutrition in the pig health and the application of organic acids and other additives in pig feed.
Updated CV 14-Sep-2017