The effect of time in lairage on the frequency of salmonella infection in slaughtered pigs

Abstract

SUMMARYGroups of pigs were brought to an abattoir by truck and approximately 25 were killed on each of the next 3 days.While the pigs were in lairage they were given water but were not fed. After slaughter the caecal contents of all pigs were cultured to detect Salmonella spp.The organism was isolated from 70 % of 145 pigs killed after 1 day in lairage, 49 % of 143 pigs that had been in lairage for 2 days and 41 % of 135 pigs that had been held for 3 days.

Salmonella enterica Infections in Market Swine with and without Transport and Holding

“…It has been reported that pork carcass contamination with Salmonella enterica is primarily related to intestinal S. enterica infections (4,16,23). It is assumed that the more S. enterica that is carried into the slaughter process, via the pig's intestines, the greater the risk of equipment and final product contamination.…”

“…One possibility for this increase in isolation rates is long-term lairage (greater than 12 h) in contaminated abattoir holding pens (4,9,13,14,16). In the United States, most abattoirs report that they try to avoid holding pigs for more than 6 to 8 h. However, a 2-h holding period is recommended to improve meat quality (2,8,22).…”

Rapid infection in market-weight swine following exposure to a Salmonella Typhimurium-contaminated environment

“…[1][2][3][4][5][6] This increase in prevalence has been attributed to the effects of stress on immunity, increased mingling of pigs, and recurrence of shedding. [1][2][3][4][5][6] This increase in prevalence has been attributed to the effects of stress on immunity, increased mingling of pigs, and recurrence of shedding.…”

Increasing feed withdrawal and lairage times prior to slaughter decreases the gastrointestinal tract weight but favours the growth of cecal Enterobacteriaceae in pigs

“…Nattress and Murray (2000) showed an increase in cecal coliform numbers with the increase of feed withdrawal times from 0 to 15 h and with lairage times ranging from 1 to 5 h. Other studies reported that the longer the time spent by the pigs in the lairage, the higher the cecal contamination and Salmonella shedding (Craven and Hurst, 1982;Morgan et al, 1987;Hurd et al, 2002).…”