Page 2 of articles about salmonella in Articles

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.

The role that wild birds can play in the spreading of this infection cannot be underrated.

Interventions can only reduce but not eradicate Salmonella from the herd. This emphasises the importance of trying to avoid introduction especially Salmonella Typhimurium or Salmonella Derby.

EFSA estimates that, across the EU, up to 27% of human Salmonellosis cases may be attributed to pig meat.

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.

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.

When exposed, the pigs get infected in less time than the length of the transportation and the waiting period (prior to the slaughter) in the abattoir.

It is very important to establish a series of preventive measures to prevent a worsening health status with the introduction of new serotypes.

The farms can be free from PRRS, enzootic pneumonia, atrophic rhinitis, pleuropneumonia, scabies, swine dysentery, and so on. However, why is it we are still unable to characterize farms as Salmonella-free?

This chapter is intended as a roadmap for the development of a Salmonella control program for factories, a program whose aim should be to minimize Salmonella contamination, of any and all serotypes.

Feed is one of the risk factors in the epidemiology of salmonellosis and therefore, control of pathogens in the feed should continue to be considered an essential component of any control program for swine salmonellosis.

Approximately 15-20 days after entering the growth phase, generalized coughing and weight loss were noted. The morbidity rate was almost 30% and the mortality rate was 4-6 %.

To many pig producers cleaning and disinfection is a chore they view as an expensive tedious burden.

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.

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.

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.