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FOODBORNE pathogens remain a major threat to public health worldwide. Salmonella, in particular, poses a multifaceted threat to food production and safety, and the emergence of antimicrobial-resistant strains further compounds this public health hazard. Pork is considered to be an important potential source of foodborne salmonellosis, although it is very difficult to precisely determine attribution. Nevertheless, the simple fact of pork being the most frequently consumed meat in the world justifies the importance of mitigating any potential risk from the public health standpoint (Narrod and others 2011).
Salmonella infections in pig herds are often endemic, and predominantly subclinical, prompting an urgent need for action aimed at monitoring and reducing the number of Salmonella-infected animals. Although infections occur at all pig production stages, its elimination at an early stage is strategically important. Various interventions to reduce or eliminate Salmonella infection in young pigs have been proposed (reviewed by Ojha and Kostrzynska 2007, Wales and others 2011), mostly based on treatments administered through feed or water (eg, antimicrobials, probiotics, prebiotics, organic acids, etc). However, …