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Producing Salmonella-free pigs: a review focusing on interventions at weaning
  1. A. D. Wales, BVSc, PhD, MRCVS1,
  2. A. J. C. Cook, BVM&S, MSc, DipECVPH, CertPM, MRCVS2 and
  3. R. H. Davies, BVSc, PhD, MRCVS1
  1. Department of Bacteriology, Veterinary Laboratories Agency – Weybridge, Woodham Lane, New Haw, Addlestone, Surrey KT15 3NB
  2. Veterinary Surveillance Division, Veterinary Laboratories Agency – Weybridge, Woodham Lane, New Haw, Addlestone, Surrey KT15 3NB
  1. E-mail for correspondence andywales{at}fastmail.fm

Salmonella infection in pig production is typically endemic and largely asymptomatic. It is a cause of substantial concern among food safety bodies, prompting voluntary and legislative responses aimed at monitoring and reducing the number of Salmonella-infected animals entering the human food chain. Elimination of the problem at an early stage of production is highly desirable, and to this end the present review examines published evidence on the carriage of Salmonella by piglets before and after weaning, as well as evidence on the dynamics of Salmonella infection in the weaner and grower stages of pig production, the effects of maternal immunity, and risk factors for Salmonella excretion after weaning. Various interventions to reduce or eliminate Salmonella infection in young pigs have been tried, such as vaccination, competitive exclusion, treatments in feed and water, antibiotic administration, disinfection of animals, and segregated weaning to clean accommodation. The evidence on the effectiveness of these is considered, and the last is examined in some detail, as it appears currently to offer the best chance of eliminating Salmonella from growing stock.

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  • Provenance not commissioned; externally peer reviewed

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