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Intervention strategies to reduce transmission of Salmonella Typhimurium in pigs

L. De Ridder, D. Maes, J. Dewulf, F. Pasmans, F. Boyen, F. Haesebrouck, E. Méroc, P. Butaye, Y. Van der Stede

Salmonella infection in meat and dairy products is a major public health concern and contaminated pork is the second most common cause of salmonellosis in many European countries. Several intervention strategies have been suggested to prevent the spread of Salmonella among pig herds. This study aimed to evaluate the efficacy of three of these strategies: the addition of calcium-butyrate to feedstuffs; vaccination of pigs; and the acidification of drinking water.

Sixty-nine piglets were selected for inclusion and randomly divided into five groups. At 19 days of age, piglets were weaned and moved to an experimental area in which each group was housed separately and the intervention began. One group received calcium butyrate, one was vaccinated and one received acidified water; the other two groups served as controls. At 57 days of age, two piglets from the three treatment groups and one of the control groups were orally challenged with Salmonella Typhimurium and then returned to their respective groups. The piglets in the other control group were left …

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