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Further research into the possibility of salmonella-free fattening and slaughter of pigs

Published online by Cambridge University Press:  19 October 2009

J. Oosterom  and
S. Notermans
J. Oosterom
Affiliation:
Laboratory for Zoonoses and Food Microbiology, National Institute of Public Health, P.O. Box 1, 3720 BA Bilthoven, The Netherlands
S. Notermans
Affiliation:
Laboratory for Zoonoses and Food Microbiology, National Institute of Public Health, P.O. Box 1, 3720 BA Bilthoven, The Netherlands
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Summary

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At a pig-fattening farm in the south-western Veluwe which was infected with salmonellas it was sought to achieve salmonella-free fattening in a specially adapted piggery. The test piggery was thoroughly cleaned and disinfected and measures were taken to exclude birds, insects and rodents. An attempt was also made to obtain salmonella-free piglets. Clean clothing, special footwear and disinfectants were used when entering the piggery.

During the experiment an infection was detected in the test piggery caused by the same salmonella serotypes as had only been found immediately before the test at the breeding farm. Other salmonella serotypes occurring at the fattening farm did not find their way into the test piggery, and therefore it can be concluded that after the pigs had been brought in all the hygienic barriers functioned adequately. The test showed that the hygienic measures taken had a beneficial effect on growth performance, even though salmonellas were not entirely excluded.

After fattening the pigs were slaughtered in two groups. The first group was slaughtered in the usual way, but with the second group extra care was taken with the individual singeing of the carcasses and the careful removal of the intestines. Tests on the carcasses showed that 46% of the pigs in the first group were contaminated with salmonellas as against only 7% in the second. From this it can be concluded that slaughter need not lead to further contamination by salmonellas present in the intestines; indeed, carefully carrying out the slaughter process can even reduce the contamination of the surface of pig carcasses by salmonellas.

Type
Research Article
Information
Journal of Hygiene , Volume 91 , Issue 1 , August 1983 , pp. 59 - 69
Copyright
Copyright © Cambridge University Press 1983

References

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