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Salmonella control in pig production

Code: 9781838794927
Jan Dahl, Danish Agriculture and Food Council (DAFC), Denmark

Chapter synopsis: Salmonella infections of zoonotic origin are one of the most frequent causes of zoonotic infections worldwide, and there are clear indications that, at least in some countries, pork is an important source of human salmonellosis. This chapter describes the epidemiology of salmonella and possible interventions in the pig and pork production chain. The chapter addresses animal surveillance and monitoring, control of feed and environment, and the importance of replacement animals and finisher herds. The chapter also considers vaccination as a reduction strategy and measures that can be adopted at the slaughterhouse stage. Including a detailed case study on salmonella reduction in Danish pig and pork production, the chapter offers detailed guidance on further reading in this area.

DOI: 10.19103/AS.2017.0030.02
Table of contents 1 Introduction 2 The production system 3 Surveillance and monitoring 4 Feed 5 The environment 6 Replacement animals 7 Finisher herds 8 Vaccination as a reduction strategy 9 The slaughterhouse 10 Salmonella reduction in Danish pig and pork production: a case story 11 Conclusion 12 Where to look for further information 13 References

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