Effect of a microencapsulated feed additive of lactic and formic acid on the prevalence of Salmonella in pigs arriving at the abattoir
Dietary organic acid in fattening pigs may reduce the prevalence of Salmonella at the slaughterhouse.
Page 7 of articles about salmonella
Effects of lactic acid on survival of Salmonella, Yersinia enterocolitica, and Campylobacter coli in pork
Current industry chilling practices with and without the application of 2% L-lactic acid were compared for their effectiveness at reducing levels of Salmonella, Yersinia enterocolitica, and Campylobacter coli on pork variety meats.
United Kingdom: report of Salmonella in pigs in 2011
There were 182 incidents of Salmonella in 2011, which is comparable to recent years.
Effect of in-water iodine supplementation on weight gain, diarrhea and oral and dental health of nursery pigs
Adding an aqueous iodine supplement to nursery pigs, therefore, did not provide an advantage for either growth or oral condition. Deleterious oral conditions do increase after weaning, with gingivitis being associated with lower piglet weight.
The Danish Salmonella control program - lessons learnt
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.
Salmonella in pig meat: from the abattoir to the consumer
EFSA estimates that, across the EU, up to 27% of human Salmonellosis cases may be attributed to pig meat.
United Kingdom: new salmonella control plan
The current meat juice testing for salmonella antibodies will be suspended on 1 July 2012.
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.
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.
Salmonella: control during the transportation stage
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.
Salmonella prevention & control on pig farms
It is very important to establish a series of preventive measures to prevent a worsening health status with the introduction of new serotypes.
Salmonella contamination sources
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?
Salmonella contamination of feed (II): control
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.
EFSA and ECDC joint report on antimicrobial resistance in zoonotic bacteria
Resistance to several antimicrobials was commonly detected in zoonotic bacteria such as Salmonella and Campylobacter which are the main causes of reported food-borne infections in the EU.
European Union: Salmonella in humans continues to decrease, Campylobacter increasing
The European Food Safety Authority (EFSA) and the European Centre for Disease Prevention and Control (ECDC) have published their annual report on zoonoses and food-borne outbreaks in the European Union for 2010.
New Section: Salmonella
In this new section we try to give an overview of how each link in the chaincan contribute to reducing Salmonella in pigs.