Héctor Argüello Rodríguez

University of Leon - Spain Author

Bsc in Veterinary Medicine/Science from the University of Leon (2007), and Ph.D. from the University of Leon (2013) in the Department of Animal Health with the doctoral thesis “Swine salmonellosis in Spain: Risk factors in breeders, control strategies in the fattening stage and the importance of the slaughter”.

He is currently (since February 2016) a Juan de la Cierva Training post-doctoral researcher at the Animal Genomic and Biotechnological Research Group at the University of Cordoba (Spain), where he takes part in the study of the pathogen-host interaction in swine intestinal diseases with a special focus on the invasion mechanisms and the role of the microbiota in the infection.

Before, he worked as a researcher at the University of Leon (2007-2013) and at the Department of Food Safety of the Teagasc, Ireland (2013-2016).

Hector Arguello has worked in lines of research related to the on-farm pathogenesis, diagnosis and control of gastrointestinal diseases of swine, as well as in the evaluation of antimicrobial resistances in pathogens such as Salmonella and E. coli; and in alternatives to antibiotic therapy (new antimicrobial agents, genetic resistances, additives, etc.). He is a member of the Committee of Experts of the FAO for the control of Salmonella in cattle and swine (2015).

Updated CV 17-Feb-2017

Héctor Argüello Rodríguez

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Figure 2. Factors associated with the prevalence of Salmonella according to the study of risk factors. Green: protective factors; Red: factors that increase the risk of increasing seroprevalence (Adapted from Argüello et al. 2018.)

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What are the characteristics of the farms with the highest seroprevalence of Salmonella ?

Feeding, biosecurity and concomitant diseases as factors involved in the perpetuation of Salmonella in the farm.

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Figure 3. Estimation of salmonella source for humans   (EFSA,2011). Red arrows indicate countries (Belgium, Denmark, France and Italy) where  pork is the main source of Salmonella as consequence of successful poultry control programs

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Update on Salmonella control programs

Control programs, which should have started in 2012, have not yet been implemented in most European countries today

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07-Mar-2017David BurchDear Colleagues, great article, I agree with you, as the poultry industry reduces their contamination of eggs and carcasses via their successful vaccination policies, the focus on the pig industry will increase. The project we had in England using meat juice ELISA testing was a disaster and we were all relieved when it was ended. With 40% of our sows outdoors there was no biosecurity and a push to better welfare using solid floors and straw made pig contamination rates soar. The focus has to be at the slaughter house to reduce contamination but there are no easy answers as yet. Good luck David

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Evolution of the prevalence in the carcasses during their slaughter operations.

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Importance of the abattoir on the control of salmonellosis (2/2)

In this article Salmonella critical contamination points in the abattoir will be analyzed, as well as the measures that can be taken with regard to them.

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Isolation of Salmonella in XLD. In this culture medium the Salmonella colonies grow with a black colour due to the production of hydrogen sulphide

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Importance of the abattoir on the control of salmonellosis (1/2)

The risk of contamination by Salmonella increases along the food chain, reaching its maximum in the abattoir. So, the abattoir is one of the points in which the actions carried out can be most effective.

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26-Nov-2014afolaranmi rahmatlovely

Héctor Argüello Rodríguez

What are the characteristics of the farms with the highest seroprevalence of Salmonella ?

Update on Salmonella control programs

Importance of the abattoir on the control of salmonellosis (2/2)

Importance of the abattoir on the control of salmonellosis (1/2)

Shane McAuliffe

Zhou Lydia

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Breeders of Denmark A/S - Danish Genetics Partner

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