The effect of feed withdrawal on the shedding of Salmonella typhimurium by swine

Isaacson, Richard E.; Weigel, Ronald M.; Firkins, Lawrence D.; Bahnson, Peter B.

doi:10.31274/safepork-180809-1030

Cited by 57 publications

(77 citation statements)

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“…The protective effect of a fasting time on the farm longer than 16 h was observed by Isaacson et al [17]. A fasting time greater than 16 h did not remain in the final mixed logistic model, although it was found to be protective on univariate analysis.…”

Section: Discussionmentioning

confidence: 70%

“…The transport effect was previously thought to be moderate. It was found to increase Salmonella caecal contamination only when the transported pigs remained on feed [17]. When tracing Salmonella serotypes isolated from farms, trucks, holding pens and caecal contents, Swanenburg et al [37] considered that transport was a minor source of Salmonella contamination.…”

Section: Discussionmentioning

confidence: 99%

“…The effect of feed withdrawal on the farm (fasting) before loading is not clear. Some studies have not reported any effect of fasting [23], whereas others have suggested a protective effect of fasting [17] on the Salmonella isolation rate in caecal contents at the slaughterhouse. A transport effect was pointed out more than thirty years ago by Williams and Newell [43] despite the small number of pigs considered (n = 20).…”

Section: Introductionmentioning

confidence: 99%

“…The effects of diverse factors, such as duration of fasting on the farm before loading [17,23], presence and duration of transport [16,17] and the conditions and duration of holding in lairage [14,31] were measured. To the best of our knowledge, no study has tried to observe the events occurring between the farm and the slaughterhouse in order to assess, without any intervention, the associations between suspected risk factors related to the preslaughter process and Salmonella contamination of caecal contents.…”

Section: Introductionmentioning

confidence: 99%

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Impact of the Salmonella status of market-age pigs and the pre-slaughter process on Salmonella caecal contamination at slaughter

et al. 2004

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-The aim of this study was to evaluate the impact of the pre-slaughter process on Salmonella caecal contamination of pigs at slaughter. An observational study was carried out in 2001 on 101 conventional farrow-to-finish pig farms. On each farm, one batch of contemporary pigs was followed from the end of the fattening period until slaughter. The Salmonella bacteriological status of the batches was assessed by environmental samples of faecal material. The serological Salmonella status was obtained on 30 individually identified market-age pigs using an indirect ELISA test. At the slaughterhouse, 25 g of caecal contents were taken from 10 of the identified pigs. Faecal and caecal material were analysed according to a classical bacteriological method. A questionnaire was designed to obtain information about the type of feeding during the fattening period (dry versus wet), the duration of fasting on the farm before leaving for the slaughterhouse, the duration of transport between the farm and the slaughterhouse, the holding time in lairage at the slaughterhouse and loading and unloading conditions on the farm and at the slaughterhouse. To assess the relationships between these factors and the Salmonella caecal status of the pigs and the batches, two logistic models were fitted at the individual and at the batch level, respectively. The first analysis was performed using a random effects logistic regression model. The second analysis was based on a cumulative logit model with a positive caecal rate classified into three classes as the outcome variable. The results showed that the Salmonella status of market-age pigs assessed on the farm either by serological or bacteriological examinations and the time spent in lairage before slaughtering played a crucial role on caecal contamination. In the light of these results, actions should be considered both on the farm and at the slaughterhouse to decrease the risk of Salmonella contamination of the caecal contents.

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Section: Discussionmentioning

confidence: 70%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Impact of the Salmonella status of market-age pigs and the pre-slaughter process on Salmonella caecal contamination at slaughter

et al. 2004

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“…Salmonella bacteria are primarily located in the gastro-intestinal tract from the oral cavity to the rectum of the subclinically infected pigs. During transport and lairage, subclinically infected pigs may shed Salmonella and thereby constitute a source of contamination of other pigs kept in the same environment [17][18][19]. Positive pigs will carry Salmonella on the skin, in the faeces or in the mouth, and the contamination or cross-contamination of carcasses is basically a question of redistributing the Salmonella bacteria from the positive pigs during the various slaughter processes.…”

Section: Introductionmentioning

confidence: 99%

The occurrence and epidemiology of Salmonella in European pig slaughterhouses

Hald

Wingstrand²,

Swanenburg³

et al. 2003

Epidemiol. Infect.

101

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SUMMARYThis study was part of an international research project entitled SALINPORK (FAIR CT-950400) initiated in 1996. The objectives were to investigate the occurrence of Salmonella in pig slaughterhouses and to identify risk factors associated with the contamination of pig carcasses. Data was collected from 12 slaughterhouses in five European countries. Isolates were characterized by serotyping, phage typing and antimicrobial susceptibility. In one country, no Salmonella was found. Salmonella was isolated from 5 . 3% of 3485 samples of pork and from 13 . 8% of 3573 environmental samples from the seven slaughterhouses in the four remaining countries. The statistical analyses (multi-level logistic regression) indicated that the prevalence was significantly higher during the warmer months and that the environmental contamination increased during the day of slaughter. The polishing (OR 3 . 74, 95% CI 1 . 43-9 . 78) and pluck removal (OR 3 . 63, 95 % CI 1 . 66-7 . 96) processes were found to contribute significantly to the total carcass contamination, the latter especially if the scalding water also was contaminated. To reduce carcass contamination, it is recommended to ensure sufficiently high temperatures of scalding water (62 xC) and appropriate cleaning and disinfection of the polishing equipment at least once a day in order to reduce the level of carcass contamination and consequently the prevalence of Salmonella in pork.

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Reduction of Salmonella prevalence at slaughter in Lawsonia intracellularis co-infected swine herds by Enterisol® Ileitis vaccination

Meschede¹,

Holtrup

Deitmer

et al. 2021

Heliyon

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Salmonella spp. remains a wide-spread pathogen among pig herds and its control has major impact on food borne Salmonella infections in humans. The objective of the study was to investigate the influence of an Enterisol ® Ileitis vaccination on Salmonella seroprevalence in Lawsonia intracellularis (L. intracellularis) and Salmonella spp. coinfected pig herds under field conditions.This study compared vaccinated and non-vaccinated pigs of consecutive piglet batches, housed on four different finishing units. Prior to study start, endemic field infections of L. intracellularis and Salmonella spp. were confirmed by serology in the nursery and in all finishing units. Field infection of L. intracellularis occurred at the middle of the nursery phase.In total twenty-five batches of finishing pigs were included in the study, pigs were investigated for four (nonvaccinated group, n ¼ 9) or six months (vaccinated group, n ¼ 16). The primary outcome parameter was Salmonella serology (antibody titers) at the end of fattening. Secondary parameters comprised serology for L. intracellularis and performance parameters, including average daily weight gain (g), duration of fattening period (days), feed conversion (kg/kg) and mortality (%).A total of 709 blood samples were assessed, deriving from vaccinated (n ¼ 439) and non-vaccinated finishing pigs (n ¼ 270). Evaluation of the antibody titers demonstrated that vaccination significantly reduced the Salmonella seroprevalence in the finishing pigs on all four farms. The average OD% values were reduced from 32.7% to 13.4% in addition to a reduced variability in the vaccinated pigs compared to the control group. The Salmonella category of all finishing farms improved by at least one category in accordance with the German Salmonella monitoring program. In addition, vaccination had a positive tendency on the average daily weight gain, fattening duration and reduced mortality.In conclusion, this study demonstrates that vaccination with Enterisol ® Ileitis has a positive and direct impact on reduction of Salmonella infection in co-infected herds.

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The effect of feed withdrawal on the shedding of Salmonella typhimurium by swine

Cited by 57 publications

References 0 publications

Impact of the Salmonella status of market-age pigs and the pre-slaughter process on Salmonella caecal contamination at slaughter

Impact of the Salmonella status of market-age pigs and the pre-slaughter process on Salmonella caecal contamination at slaughter

The occurrence and epidemiology of Salmonella in European pig slaughterhouses

Reduction of Salmonella prevalence at slaughter in Lawsonia intracellularis co-infected swine herds by Enterisol® Ileitis vaccination

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