Salmonella in pig production–risk factors and stategies for fight against Salmonella

Bacteria of the genus Salmonella species und subspecies S. enterica with the exception of serovars typhi and parathyphi are spread worldwide and constitute frequently recorded causes of diarrhoeal illnesses in humans. Transmission of Salmonella occurs almost exclusively from food of animal origin, whereas about 20 % of the diseases are caused by pigs. In pigs the infection often runs latent, whereby Salmonella can enter unnoticed in food production chain and can cause human infections. High ability to survive provides Salmonella a large variety of ways for introduction and spreading in pig herds. Also factors of animal husbandry and mangement like mode of keeping, the implementation of hygiene and the feeding can influence the prevalence of Salmonella. Control measures starting on the level of primary production are necessary in order to minimize the risk of human infection due to pigs. Control measures should be based on farm specific risk factors. In addition to monitoring programs, this measures will reduce the introduction of Salmonella to food production chain more efficiently.

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