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Page 10 of articles about salmonella

European Union - Report on antimicrobial resistance in zoonotic and indicator bacteria from animals and food in 2004-2007

During the years 2004 to 2007, 26 Member States submitted information on the occurrence of antimicrobial resistance in zoonotic bacteria originating from poultry, pigs and cattle as well as from meat to the European Commission and the European Food Safety Authority (EFSA). In addition, Norway and Switzerland provided information for the report.

Screening of Salmonella antibody in pigs : comparison of the results obtained on serum and meat juice, and influence of freezing duration of meat juice

The best sensitivities and specificities, with the serum as reference, were obtained with the sterno‐mastoid muscle sampled at the end of the slaughter chain and analysed after 1 month of freezing.

European Union - Quantitative microbiological risk assessment on salmonella in slaughter and breeder pigs: final report

Following a request from the European Commission, the Panel on Biological Hazards was asked to deliver a scientific opinion on a Quantitative Microbiological Risk Assessment (QMRA) of Salmonella in slaughter and breeder pigs. The assessment would provide the input for a future cost/benefit analysis of setting a target for reduction in slaughter pigs at EU level. EFSA commissioned a QMRA modelling the pig meat food chain from farm to fork.

Characterization of Salmonella Typhimurium isolates associated with septicemia in swine

Salmonella Typhimurium strains associated with septicemia belong to various genetic lineages that can also be recovered from asymptomatic animals at the time of slaughter.

Different feed withdrawal times before slaughter influence caecal fermentation and faecal Salmonella shedding in pigs

The effects of different pre-slaughter feed withdrawal times (FWT) on the gastrointestinal tract (GIT) weight and the gut environment of pigs and Salmonella shedding were investigated.

Denmark - New research in salmonella infections

The Ministry of Food, Agriculture and Fisheries has just given DKK 7 million to a research project that will make it easier for scientists and the authorities to find the sources of salmonella infections.

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NutritionArticle

Water quality in pigs

Water is the most essential nutrient to livestock nutrition and must be considered as much as possible. It should be drinkable, it should not contain harmful substances and should be readily available for the animals concerned.

European Union - EFSA publishes results of survey on Salmonella in breeding pigs in the EU

The European Food Safety Authority (EFSA) has published the results of an EU-wide survey on Salmonella in breeding pigs. The survey indicates that Salmonella is commonly detected in holdings with breeding pigs in most EU Member States.

Diagnosis of skin diseases (2/2)

You might also say that there are a variety of conditions which occur to the skin because it is a limiting membrane surrounding the pig’s organs.

United Kingdom - Code of Practice for Salmonella control

The Code brings together in one document advice that was previously dispersed in three codes and the guidance it contains has been revised to reflect best practice and recent legislative developments.

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Genetic resistance to disease – An Introduction

The performance and conformation of the pig (the phenotype) depend on the combined effects of its genetic make-up (the genotype), which is mostly fixed at conception, and the environment, which includes health, nutrition, management, housing and climate.

NutritionArticle

Use of Oligosaccharides in Swine Nutrition

Our research model has been a short chain fructooligosaccharide (scFOS) fed to swine. This compound was selected because it was identified in human and swine milk, was shown to have health benefits in human infants and patients recovering from intestinal anastomosis. The health benefit was believed to occur via the trophic effect of scFOS on the Bifidobacteria population.

Denmark increases fight against salmonella in pork

The Danish Food Ministry increases its efforts to fight salmonella in pig meat.

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NutritionArticle

Organic acids: new opportunities in porcine nutrition

Due to their multiple effects at a physiologic and cellular level organic acids function as antimicrobials, modifiers of the intestinal flora, pH reducers, stimulants of pancreatic secretion and of the growth of intestinal microvilli, improvers of the gastric and intestinal flora, inhibitors of ammoniac production and of other metabolic depressors of growth, as well as energetic.

NutritionAbstract

Screening of isolated lactic acid bacteria as potential beneficial strains for fermented liquid pig feed production

The use of selected lactic acid bacteria strains may be very useful to start feed acidification in liquid feeding diets

Biosecurity measures to prevent pig farms being infected by wild animals

Wild animals which may spread infection between farms include wild pigs, birds, flies, rats and mice.