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Sources of salmonellas in market swine*

Published online by Cambridge University Press:  15 May 2009

L. P. Williams Jr  and
K. W. Newell
L. P. Williams Jr
Affiliation:
Division of Epidemiology, Department of Tropical Medicine and Public Health, Tulane University School of Medicine, New Orleans, Louisiana
K. W. Newell
Affiliation:
Division of Epidemiology, Department of Tropical Medicine and Public Health, Tulane University School of Medicine, New Orleans, Louisiana
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A commercial swine fattening ration containing animal origin ingredients was shown to be related to the salmonella excretion of market pigs being sent to slaughter from a well-managed farm. When similar animals from this farm were fed a ration of much lower salmonella content, due to exclusion of ingredients of animal origin, their excretion declined as measured by both rectal and caecal swabs. When subsequent lots of pigs consumed a pelleted weaner ration and the special supplement only, before being exposed to a supplement containing the usual level of contamination, they seemed to be refractory to infection. Probably, this was a function of age at first exposure.

With prospective methods it was possible to show that salmonellas from the abattoir environment could infect pigs, that they would excrete them within a very short time, and that organisms from this source could be demonstrated at slaughter and shown to be a cause of carcass contamination.

While these findings support the view that the build-up of salmonellas hi pigs is by contact with a contaminated environment, they indicate that the primary source of the contamination is most probably the salmonella-excreting pig which has consumed contaminated feed ingredients on its farm of origin.

If the great majority of pigs went to slaughter salmonella-free they would not serve as a source of infection to other pigs being sent to slaughter. Their intestinal contents could not contaminate carcass sides in the slaughtering process. This should help to prevent the contamination with salmonellas of the food preparation area of both homes and commercial eating establishments.

Type
Original Articles
Information
Journal of Hygiene , Volume 66 , Issue 2 , June 1968 , pp. 281 - 293
Copyright
Copyright © Cambridge University Press 1968

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