articles about salmonella in Articles

Antonio Palomo summarizes the presentations on nutrition given at the latest edition of the American Association of Swine Veterinarians (AASV).

What laboratory diagnostic methods can I use to diagnose salmonellosis? Which one should I choose according to the situation? How do I interpret the results?

The prevalence of Salmonella infection and shedding in 495 recently weaned piglets was investigated, and the results were surprising...

Could the vaccination against Salmonella in pigs be as crucial as it has been in poultry?

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

After over 20 years of research effort, the question of how to balance efforts in Salmonella control among the preharvest, harvest, and post-harvest sectors remains alive, but ‘silver bullets’ for on-farm control of Salmonella in pigs have proven elusive.

We must come up with new strategies. The objective would be to prevent the animals going for slaughter from shedding Salmonella when they arrive at the abattoir, since they are the biggest responsible for carcass contamination.

In most fattening herds, the biggest risk for the finisher pigs to become infected with Salmonella is the within-farm contamination cycle of Salmonella. The biggest risk for introduction of Salmonella is buying infected piglets.

Several reasons explain the failure of the German Salmonella Monitoring Programme to result in a continuous reduction of the frequency of salmonella-carrying pigs sent to slaughter at a national level.

The success of the Danish salmonella program in pigs and pork is a result of improvements in slaughterhouse hygiene, more than it can be attributed to control in primary production. Today focus is on the end result, measured as carcass prevalence.

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

We got a call to visit a fattening farm where 7-week-old piglets presented meningitis and diarrhoea after weaning, with a mortality rate of 5% three weeks after weaning.

An accurate diagnosis is sometimes difficult because of the common occurrence of mixed infections, the compounding effects of environment and nutrition and the difficulties experienced in isolating and identifying all the possible pathogenic agents involved.

Recently, PCV2 has been suggested as a pathogen able to induce diarrhoea in pigs, and PCV2-enteric disease (PCV2-ED) as a separate entity within porcine circovirus diseases (PCVDs) has been proposed.

In the future, the EU will have to define its swine salmonellosis reduction objectives for each country depending on their starting point.

One of the greatest long-term potentials for genomic selection is to identify specific genes or genomic regions with a significant impact on pig health and to aid selection for disease resistance and/or disease tolerance.