In-feed organic acids as a strategy to combat Salmonella in growing pigs
Sodium butyrate or a blend of formic and citric acid in feed may be considered as a cost-effective control measure to reduce Salmonella faecal shedding in commercial herds.
Page 4 of articles about salmonella
Salmonella control in the pig and pork production in Denmark – lessons learnt
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.
Sodium butyrate supplementation in lactating sows and nursery pigs
Coated sodium butyrate supplementation may improve immunoglobulin concentration in milk.
Update on Salmonella control programs
Control programs, which should have started in 2012, have not yet been implemented in most European countries today
Zinc oxide suppress of cytokine gene expression in piglets challenged with Salmonella
Long periods of high ZnO supplementation in weanling pigs may modulate immune response by suppressing the cytokine gene expression in weanling pigs.
European Union: Salmonella outbreaks has fallen by 41% since 2010
There were 4,362 reported foodborne outbreaks in 2015. The most common cause of outbreaks was Salmonella associated with consumption of eggs. However, the number of Salmonella outbreaks has fallen by 41% since 2010.
FDA Releases 2014 NARMS
The report focuses on major foodborne bacteria that are resistant to antibiotics that are considered important to human medicine, and on multidrug resistant organisms.
United States: FSIS Strategic Plan FY2017-2021
The Food Safety and Inspection Service (FSIS) 2017–2021 Strategic Plan builds on prior successes and reflects emerging issues that FSIS faces in ensuring that the food products we regulate are safe to eat.
Salmonella in meat products reduced by 90 percent in new research
An old technology that uses natural bacteria predators, called bacteriophages, is the focus of new research at the University of Nevada, Reno. The technique is being used to reduce salmonella bacteria in meat products.
Codex Alimentarius: Guidelines for the control of Salmonella in beef and pork
The guidelines adopted by the Codex Alimentarius Commission focus on practices from primary production to processing to prevent, reduce, or eliminate Salmonella in fresh beef and pork.
Clinical case: Problems with Salmonellosis and PCV2-associated disease in nursery and early fattening
We got a call to visit a fattening farm where 7-week-old piglets presented meningitis and diarrhoea after weaning, with a mortality rate of 5% three weeks after weaning.
A DIVA vaccine for cross-protection against Salmonella
The attenuated S. Typhimurium BBS 866 strain, containing mutations in rfaH and multiple sRNAs, addresses the limitations of current Salmonella vaccines by providing cross-protection against Salmonella serovars in swine without interfering with established monitoring programs for Salmonella surveillance.
Antimicrobial resistance on the rise in the European Union
Bacteria in humans, food and animals continue to show resistance to the most widely used antimicrobials, says the latest report on antimicrobial resistance in zoonotic bacteria in Europe.
Changes in the porcine intestinal microbiome in response to infection with S.enterica and L. intracellularis
There were similar changes in the GI microbiome associated with carriage of S. enterica regardless of whether the pigs were experimentally challenged with S. enterica or acquired it naturally.
Use of a live attenuated Salmonella enterica serovar Typhimurium vaccine
These findings indicate that vaccination with an attenuated S. Typhimurium strain reduces S. enterica shedding, but the reduction is not consistent and the vaccine strain may persist in tissues.
Differential diagnosis of post-weaning diarrhoea in pigs
An accurate diagnosis is sometimes difficult because of the common occurrence of mixed infections, the compounding effects of environment and nutrition and the difficulties experienced in isolating and identifying all the possible pathogenic agents involved.