Abstract
Pigs and pork meat products are common source of human salmonellosis. Salmonella can enter the food chain at any point such as the livestock feed, via the on-farm production site, at the slaughterhouse or packing plant, as well as during manufacturing, processing and retailing of food, or through catering and food preparation at home. The understanding of epidemiology of Salmonella sp. at all stages of production chain is of crucial importance. The production of ?Salmonella free pigs? would reduce the risk for the occurrence of human infections Also, production of ?Salmonella free pigs? is difficult to achieve due to a number of practical and financial reasons. However, serological status of particular pig farm can be determined based on the analysis of blood- or meat juice samples taken from slaughtered pigs. This procedure enables the identification of Salmonella free farms?. The basic actions for preventing salmonellosis in humans should involve the following: preventing the entrance of Salmonella to the farm, reducing the number of infected animals and preventing the spread of the infection. The best way to prevent the disease is to keep the infection away from the farm. In order to successfully resolve the problem of human salmonellosis associated with infected pork meat or meat products, control measures need to be simultaneously implemented at all levels of meat production chain.
Highlights
Salmonella spp. is considered one of the leading food borne pathogens that for humans
The most common form of infection is the carrier status, where the carrier does not show any symptoms of the disease. Such carrieranimals are of importance for breeding of animals intended for meat production because they can serve as infection reservoirs that facilitate disease spreading via animal excreta and can cause the contamination of final product
Proper understanding of Salmonella epidemiology within the entire production chain is the prerequisite for successful implementation of such measures (Vidić et al, 2014a)
Summary
Salmonella spp. is considered one of the leading food borne pathogens that for humans. Determination of serological status of the pig farm is feasible and is based on the analysis of blood or meat juice samples collected from slaughtered pigs. This procedure enables identification of a „Salmonella free farms“. In Denmark for example, application of defined control programs resulted in significant reduction of salmonellosis rate in pigs, which has dropped from 3.5% in 1993 to 0.7% in 2000, and to even 0.4% in 2014 Such a decreasing tendency is associated with the reduced incidence of salmonellosis in humans, which was for the same period reduced ten times on annual level (Mousing et al 1997, Berends et al 1998). Of 256 serum samples from sows and boars using ELISA test revealed positive finding in 25.9% animals (Vidić et al, 2008b)
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