Sources for Salmonella Contamination During Pig Production in Eastern Spain
[1]
M. Gonzalez, Animal Technology Center, Valencian Agricultural Research Institute (IVIA), Polígono la Esperanza, Segorbe, Castellon, Spain.
[2]
M. Lainez, Animal Technology Center, Valencian Agricultural Research Institute (IVIA), Polígono la Esperanza, Segorbe, Castellon, Spain.
[3]
S. Vega, Institute of Biomedical Sciences, Department of Animal Production, Animal Health and Science and Food Technology, Faculty of Veterinary Medicine, CEU-Cardenal Herrera University, Alfara del Patriarca, Valencia, Spain.
[4]
S. Ingresa-Capaccioni, Institute of Biomedical Sciences, Department of Animal Production, Animal Health and Science and Food Technology, Faculty of Veterinary Medicine, CEU-Cardenal Herrera University, Alfara del Patriarca, Valencia, Spain.
[5]
F. Marco-Jimenez, Reproduction Biotechnology Laboratory, Polytechnic University of Valencia, Valencia, Spain.
[6]
C. Marin, Institute of Biomedical Sciences, Department of Animal Production, Animal Health and Science and Food Technology, Faculty of Veterinary Medicine, CEU-Cardenal Herrera University, Alfara del Patriarca, Valencia, Spain.
Salmonella spp. is one of the important foodborne pathogen and pose potential threats to consumers. The aims of this study are to determine the main sources of Salmonella contamination in pig production to assess the main risk factors for Salmonella contamination of pig herds at the end of the rearing period and determine the main serovars involved in pig production. Over two years, 47 commercial pig farms from the Valencian Region were intensively sampled. Each farm was sampled at different times during the fattening period. First, when the previous herd was taken to the slaughterhouse, Salmonella status of the house was assessed before and after cleaning and disinfection (C&D). During rearing, each farm was visited four times (day 1, 45, 90 and 135) taking samples of feces, dust, pen surfaces, corridor surfaces, water and farmers’ boots. In addition, fly and rodent traps were set up insisted the house. All samples taken were analyzed according to ISO 6579:2002 (Annex D) and positive samples were serotyped using Kauffman-White-Le-Minor technique. A total of 2,226 samples were taken and the total prevalence of positive samples was 19.6%. The results showed that 72.3% and 65.9% of the houses were positive for Salmonella before and after C&D, respectively. At the end of rearing period, houses were contaminated with feces (63.6%), corridor surfaces (54.5%), dust (40.5%), farmers’ boots (34.1%), water from drinkers (11.4%), tank water (9.1%) and pen surfaces (6.8%). The main risk factors for Salmonella contamination of pig herds at the end of the rearing period are Salmonella status of the house before C&D, Salmonella status of corridors and water from drinkers. The most prevalent serovars isolated from broiler production were S. Typhimurim (32.3%), followed by S. Rissen (23.6%) and S. Derby (19.7%). In this context, prevention of Salmonella contamination in swine products requires detailed control throughout the production chain to eradicate the bacteria from the primary production stage.
Food Safety, Risk Factors, Public Health, Serovars
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