Advances in Animal and Veterinary Sciences
Following-Up the Salmonella spp. Carrier Status (Contamination) from Piglet to Carcass
Cocora Zoriţa Maria1*, Cziszter Ludovic Toma2, Ţibru Ioan1
1Faculty of Veterinary Medicine; 2Faculty of Animal Science and Biotechnology, Banat’s University of Agriculture and Veterinary Medicine “King Michael I of Romania” from Timisoara (BUAVMT), 119 Calea Aradului, Timisoara 300645, Romania.
*Correspondence | Cocora Zoriţa Maria, Banat’s University of Agriculture and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului, Timisoara, Romania; Email: email@example.com
The aim of this paper was to identify the critical points on the technological flow of pig rearing in order to reduce Salmonella spp. contamination. Three farms (A, B, and C) were taken into study, where Salmonella spp. carrier status was determined on five series of 10 sows each together with their piglets from farrowing to slaughtering in farms A and B, and only from nursery to slaughtering in farm C. A total of 450 faecal samples were collected from farms and 100 sanitation samples were collected from carcasses on the technological flow in slaughterhouse. Samples were analysed using the classical method SR EN ISO 6579 / 2003, and PCR method, and then were sent to sequencing. The most frequent isolated serovars were S. typhimurium, S. enteritidis, S. typhi and S. agona. Results showed that in farm A 50% of the samples were positive both in sows and in piglets, while in farm B the incidence was 33% for sows and 27% for piglets. In young stock, the positive samples increased up to 57% in farm A and to 43% in farm B. As the age of the animal increased the contamination increased, thus the percentage of positive samples was 68% in farm A, 67% in farm B and 87% in farm C. Tracing the same animals in the slaughterhouse technological flow, it was observed that the percentage of positive samples was 80% in the lairage area, 77% after stunning, 8% after scalding and singeing, 53.84% at depilation, 62.85% at eviscerating and 17% at chilling.
Keywords | Carcass, Faecal, Identification, Pigs, Salmonella spp., Serovars