Campylobacter spp. and Yersinia spp. in pigs: review article

This review summarises several studies emphasizing the importance of Campylobacter spp. and Yersinia spp. in the pig production chain as widespread pathogens. First, taxonomy and pathogenic character of these world-wide important pathogens were described, and second, prevalence in the pig production was reported. Obviously, pigs are often carriers of Campylobacter spp. and Yersinia spp. causing infections in humans. Contamination during the slaughtering process is possible. However, pathogenic Campylobacter spp. and Yersinia spp. are comparatively infrequently isolated from meat. A bigger health risk is represented by entrails. Concluding, to increase pork safety, further epidemiological studies are urgently needed to determine the origin of pathogens and to take counteractive measures.

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