Screening of Salmonella antibody in pigs : comparison of the results obtained on serum and meat juice, and influence of freezing duration of meat juice

The best sensitivities and specificities, with the serum as reference, were obtained with the sterno‐mastoid muscle sampled at the end of the slaughter chain and analysed after 1 month of freezing.
Monday 26 April 2010 (8 years 5 months 23 days ago)
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The results obtained with the IDEXX HerdCheck Swine Salmonella antibody test kit were compared using different sampling methods. Ninety fattening pigs, individually identified and stemming from 3 different farms with high Salmonella prevalence, were sampled for blood and diaphragm muscle on the slaughtering chain, and for sterno‐mastoid muscle taken both on the slaughtering chain, and after first cooling. The analyses were done on fresh serum and on meat juice collected from the muscles and after 1, 6 and 12 months of freezing.


The optical density values obtained with the serum were significantly higher than those obtained with the different meat juice. With the positive cut‐off values of 10 and 20% of optical density, the percentages of positive pigs on serum were also significantly higher than those determined from meat juice. However, with positive cut‐off values of 30 to 40%, the results for the serum and
meat juices were not different. The length of freezing time of the meat juice did not influence the values of optical densities obtained. The best sensitivities and specificities, with the serum as reference, were obtained with the sterno‐mastoid muscle sampled at the end of the slaughter chain and analysed after 1 month of freezing.

I. Corrégé, J.-L. Pinsard, A. Hémonic, F. Barbot. Dépistage sérologique des salmonelles chez le porc : comparaison des résultats obtenus sur sérum ou sur jus de viande et influence de la durée de conservation du jus de viande. 2010. Journées Recherche Porcine, 209

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