Page 2 of articles about salmonella in Abstracts

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.

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.

It is proposed that Enterococcus faecium NCIMB 10415 exerts an immune modulatory effect by increasing the numbers of intraepithelial lymphocytes.

Antimicrobial susceptibility to human-use antibiotics was determined among Belgian faecal Salmonella isolates from healthy pigs and broiler chickens.

Serological data that were obtained by testing meat juice samples from various pig herds were analyzed as proof of the "meat juice multi-serology" concept.

Bacillus licheniformis and Sodium Butyrate may reduce the colonization of Salmonella in piglets.

The findings demonstrate strong association between heavy metal tolerance and antimicrobial resistance, particularly among Salmonella serotypes important in public health.

The data collected in this study add new knowledge on this very important and difficult to control segment of the farm-to-fork chain.

Supplementing resveratrol to weaned piglets could have beneficial effects on growth performance, immune function and the microbial ecosystem.

The presence of multiple S Typhimurium genotypes in fattening pigs suggests that there were many sources of contamination at this stage.

The number of cpb2-positive type A C. perfringens in the intestinal contents was not a useful approach for making a diagnosis of type A C. perfringens enteritis in piglets.

Iodine supplementation in-water does not affect growth performance in nursery pigs.

Dietary inclusion of high levels of β-glucan from hulless barely does not prevent Salmonella typhimurium var. copenhagen colonization but might help to reduce transmission in pigs.

Citrus by-products does not reduce the negative effect of Salmonella in weanling pigs.

Dietary organic acid in fattening pigs may reduce the prevalence of Salmonella at the slaughterhouse.

Current industry chilling practices with and without the application of 2% L-lactic acid were compared for their effectiveness at reducing levels of Salmonella, Yersinia enterocolitica, and Campylobacter coli on pork variety meats.