articles about salmonellaTags
After over 20 years of research effort, the question of how to balance efforts in Salmonella control among the preharvest, harvest, and post-harvest sectors remains alive, but ‘silver bullets’ for on-farm control of Salmonella in pigs have proven elusive.
We must come up with new strategies. The objective would be to prevent the animals going for slaughter from shedding Salmonella when they arrive at the abattoir, since they are the biggest responsible for carcass contamination.
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.
Several reasons explain the failure of the German Salmonella Monitoring Programme to result in a continuous reduction of the frequency of salmonella-carrying pigs sent to slaughter at a national level.