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Effect of Formi® within a Salmonella control programme for finisher pigs

Published online by Cambridge University Press:  27 February 2018

Paul Blanchard ,
Karsten Kjeldsen ,
Ian Dennis  and
Alan Ford
Paul Blanchard
Affiliation:
Frank Wright Ltd, Blenheim House, Blenheim Road, Ashbourne, Derbyshire, DE6 1HA, UK;
Karsten Kjeldsen
Affiliation:
BASF Animal Nutrition, Rheincenter, 67056 Ludwigshafen, Germany;
Ian Dennis
Affiliation:
Oakwood Veterinary Group, Fuller Road, Harleston, Norfolk, IP20 9EA, UK;
Alan Ford
Affiliation:
Farm Feeds Supplements, White Friars Lodge, Priory Road, Stamford, Lincolnshire, PE9 2EZ, UK
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Extract

The annual cost of Salmonella to the UK economy has been estimated at over £46 million and at €2.8 billion across the EU. The Food Standards Agency has made it clear that it wants to see a reduction in the proportion of pigs found to be carrying Salmonella when they arrive at the abattoir. The most recent results published to date (2000) show that 23% of UK pigs arriving at abattoirs carry Salmonella in their gut with 5% of pig carcases and 8% of pork sausages testing positive for Salmonella. While Salmonella cannot be eradicated on pig units, it can be controlled and minimised. With this in mind, the British Pig Executive (BPEX) have developed the “ZAP Salmonella Monitoring Programme” as a way of identifying farms with high levels of Salmonella and to act as the means of driving down overall levels (MLC, 2002).

Type
Section 6: Workshop and poster session
Information
BSAP Occasional Publication , Volume 31: The Appliance of Pig Science , 2004 , pp. 149 - 155
Copyright
Copyright © British Society of Animal Production 2014

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References

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