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United States Department of Agriculture

Agricultural Research Service

Title: Overview of Current Salmonellae Research in Swine by the Agricultural Research Service, College Station, TX

Authors
item Harvey, Roger
item Anderson, Robin
item Genovese, Kenneth - TEXAS A&M UNIV
item Nisbet, David
item Kogut, Michael
item Farrington, Leigh - TEXAS A&M UNIV
item Stanker, Larry

Submitted to: United States Animal Health Association Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: November 11, 1998
Publication Date: N/A

Technical Abstract: The Food and Feed Safety Research Unit is actively pursuing research on various aspects of salmonellae in swine. We conducted epidemiological surveys in commercial swine operations and have isolated, typed, and produced antibiotic profiles on approximately 500 salmonellae. We developed the use of continuous-flow culture technology to model and study microbial population dynamics, mechanisms of colonization and reproduction, and the responses of bacteria to the presence of antibiotics. Commercially available kits for rapid detection of salmonellae are being evaluated in our laboratory for the applicability to field studies and for utilization in HACCP programs. We are exploring intervention strategies to reduce enteropathogen levels in the swine population, e.g., porcine-derived, Salmonella-immune lymphokine (PILK) has been developed and validated in laboratory studies for protection against salmonellae in pigs. This experimental product reduces Salmonella choleraesuis (SC) numbers, colonization and organ invasion in young weanling pigs. We have developed a porcine-derived CE culture that soon will be used in field studies. In the laboratory, CE was administered at birth and pigs were challenged with SC at 15 days. The CE-treated pigs had reduced mortality and decreased horizontal transmission, shedding, colonization, and numbers (cfu) of SC. Even if available for commercial application, PILK and CE for swine must be viewed as only management tools to incorporate into other sound management procedures for reduction of salmonellae in swine. We are committed to swine health and food safety and will continue to investigate avenues to prevent, reduce, or eliminate enteropathogens in the food chain.

Last Modified: 7/22/2014
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