Hostname: page-component-848d4c4894-p2v8j Total loading time: 0.001 Render date: 2024-05-22T07:36:55.370Z Has data issue: false hasContentIssue false
  • English
  • Français

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
Rights & Permissions [Opens in a new window]

Summary

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

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

REFERENCES

Childers, A. B., Keahey, E. E. & Kotula, A. W. (1977). Reduction of Salmonella and faecal contamination of pork during swine slaughter. Journal of the American Veterinary Medical Association 171, (11), 1161–1163.Google ScholarPubMed
Edel, W., Guinée, P. A. M., van Schothorst, M. & Kampelmacher, E. H. (1967). Salmonella infections in pigs fattened with pellets and unpelleted meal. Zentralblatt für Veterinärmedizin, Reihe B 14, 393–401.CrossRefGoogle ScholarPubMed
Edel, W., van Schothorst, M., Guinée, P. A. M. & Kampelmacher, E. H. (1974). Preventive measures to obtain Salmonella-free slaughter pigs. Zentralblatt für Bakteriologie, Parasitenkunde, Infektionskrankheiten und Hygiene. I. Abteilung Originale B 158, 568–577.Google ScholarPubMed
Edel, W., van Schothorst, M. & Kampelmacher, E. H. (1976). Epidemiological studies on Salmonella in a certain area. (‘Walcheren Project’.) I. The presence of Salmonella in man, pigs, insects, seagulls and in food and effluents. Zentralblatt für Bakteriologie, Parasitenkunde, Infektionskrankheiten und Hygiene. I. Abteilung Originale A 235, 476–484.Google Scholar
Edel, W., van Schothorst, M., van Leusden, F. M. & Kampelmacher, E. H. (1978). Epidemiological studies on Salmonella in a certain area. (‘Walcheren Project’.) III. The presence of Salmonella in man, insects, seagulls and in foods, chopping-block scrapings from butcher's shops, effluents of sewage treatment plants and drains of butcher's shops. Zentralblatt für Bakteriologie, Parasitenkunde, Infektionskrankheiten und Hygiene. I. Abteilung Originale A 242, 468–480.Google Scholar
ISO 5552 (1979). Meat and meat products – Detection and enumeration of Enterobacteriaceae (Reference methods).Google Scholar
ISO 6579 (1981). Microbiology – General guidance on methods for the detection of Salmonella.Google Scholar
Oosterom, J., van Erne, E. H. W. & van Schothorst, M. (1982). Epidemiological studies on Salmonella in a certain area. (‘Walcheren Project’.) V. Studies into the possibility of fattening pigs free from Salmonella. Zentralblatt für Bakteriologie, Parasitenkunde, Infektionskrankheiten und Hygiene. I. Abteilung Originale A 252, 490–506.Google Scholar
Snijders, J. M. A. & Gerats, G. E. (1976). Hygiene bei der Schlachtung von Schweinen. IV. Bakteriologische Beschaffenheit der Schlachttierkörper während verschiedener Schlachtphasen (Hygiene in the slaughter of pigs. IV. Bacteriological condition of carcasses of slaughter animals at various stages of slaughter). Fleischwirtschaft 56 (5), 717–721.Google Scholar
World Health Organization VP/81.27 (6–10 10 1980). Report of the WHO/WAVFH round-table conference on the present status of the Salmonella problem (prevention and control). Bilthoven, The Netherlands.Google Scholar