|Bahnson, Peter - UNIV OF ILLINOIS|
Submitted to: International Symposium on Epidemiology and Control of Salmonella in Pork
Publication Type: Proceedings
Publication Acceptance Date: May 4, 1999
Publication Date: August 5, 1999
Citation: Bahnson, P., Cray, P.J. 1999. Defining the risk of salmonella infection in slaughter weight pigs. International Symposium on Epidemiology and Control of Salmonella in Pork. 3: P. 242 - 244. Technical Abstract: As a US industry looks to expand its export market, the need for systems to reduce or eliminate contamination becomes critical. Other countries have successfully reduced Salmonella contamination in infection. The Danish cooperative slaughterhouse system started an aggressive surveillance and reduction program during 1994/95. More than one million pigs are being tested for serum antibodies to Salmonella spp. During calendar year 1995. Farms producing high risk pigs will be charged a penalty, thereby forcing compliance with recommended pathogen reduction protocol. Swedish farms have produced pigs at low risk for Salmonella for many years, and their is the potential for other countries to do the same. Within the US, increasing pressure by consumers, regulators and processors will come to bear on the production sector. Reduction in the public health risk associated with Salmonella infections will be required at each link in the food chain, affecting all parties including the farmer/producer. From the scientific viewpoint, risk reduction will be most successful if it is pursued at all levels, including production. Careful definition of risk factors and critical control points is the information needed by producers to develop programs and producers to reduce the risk and/or prevalence of Salmonella infection economically and reliably. Producers should then be able to retain market access and make informed choices to intervene when needed yet avoid unnecessary expense.