FOOD SAFETY: There has been little change in Salmonella prevalence in pigs in the UK

dWeb.News Article from Daniel Webster dWeb.News

dWeb.News Article from Daniel Webster dWeb.News

FOOD SAFETY:

A study has shown that Salmonella prevalence in pigs slaughtered in the United Kingdom was not affected by 2013 to 2019..

These Findings were based on an abattoir-based study that examined the cecal contents of pigs in nine British abattoirs. The cecum is located at the beginning of the large intestinale.

Salmonella was isolated from 112 of 348 samples collected at slaughter from animals at 286 farms; a prevalence of 32.2 percent. According to the study published in .Epidemiology & Infection, most pigs were from England. However, some came from Scotland and Wales.

Twelve different Salmonella serovars were isolated, with the most common being Salmonella 4,[5],12:i:-, a monophasic variant of Salmonella Typhimurium, followed by Salmonella Derby. Salmonella Ohio, Salmonella Kedougou and Salmonella Ohio were found in one sample.

Similar results to 2013
The industry has attempted to control Salmonella in pig herds using increased biosecurity, better cleaning and disinfection, and the use of organic acids and vaccines.

There was no significant change compared to the overall prevalence of 30.5 percent in the last abattoir survey in the UK in 2013.

There was no significant difference in Salmonella isolation between the cecal samples taken at each of the abattoirs.

Cecal samples were collected during 12 months, with between 19 and 38 tested each month. There were significant month-to-month variation in positive samples, with peak levels of Salmonella isolated from cecal contents in February and March.

“Continuing surveillance at slaughter is recommended to assess impacts of farm-based and abattoir-based interventions and to monitor potential public health risk associated with consumption of Salmonella-contaminated pork products,” said researchers.

Difference between types of swabs
In 2019, of the 3,785 carcasses tested in the UK, 1. 72 percent were Salmonella positive. This was a decrease from 2018, which was 2. 87 percent of 3,839 carcasses were positive. These samples were taken from food businesses and tested by private laboratories.

Carcass Swabs are a good indicator of Salmonella contamination in the pigs after slaughter and can be used to assess the public’s health.

Pigs that arrive at slaughter have a higher Salmonella prevalence than pigs at the farm. This is due to the possibility that they may reshape their shed after being exposed during transport, or because of new contamination or infection at the abattoir or transit.

Slaughter hygiene practices are responsible for the high prevalence of pork carcass contamination. According to research, a significant difference in Salmonella prevalence in cecal contents is expected.

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