Epidemiological investigations into the sources of Salmonella contamination of pork

• Published in: Berliner und Münchener tierärztliche Wochenschrift Vol. 114; no. 9-10; p. 356
• Main Authors: Swanenburg, M, Berends, B R, Urlings, H A, Snijders, J M, van Knapen, F
• Format: Journal Article
• Language: English
• Published: Germany 01.09.2001
• Subjects: Abattoirs; Animal Husbandry - methods; Animals; Food Contamination - prevention & control; Food Handling - methods; Genotype; Meat - microbiology; Meat Products - microbiology; Risk Factors; Salmonella - isolation & purification; Salmonella Infections, Animal - microbiology; Swine; Swine Diseases - microbiology; Transportation
• ISSN: 0005-9366

This study was conducted to elucidate which phases of the pork production chain contribute to the Salmonella contamination on pork after slaughter. During 7 sampling days, samples were collected of randomly selected slaughter pigs and of pigs from selected Salmonella-infected and Salmonella-free herds, trucks, lairages, and slaughterlines, in two slaughterhouses. Salmonella genotypes, present on pork after slaughter, were compared with Salmonella types, present on the farm, in the truck, in the lairage, on slaughter equipment, and in pigs from other herds. Results showed that the slaughterline was the most important source of Salmonella contamination of carcasses. The farm was the most important source of contamination of livers, tongues, rectal samples and mesenterial lymphnodes, for pigs originating from sero-positive herds. The lairage was the most important contamination source for pigs originating from sero-negative herds, for all samples, except carcasses. It is recommended to avoid each direct or indirect contact between different herds along the whole pork production chain, especially between Salmonella-infected and Salmonella-free herds.