Salmonelosis porcina. Algunas consideraciones sobre su control

Abstract

Salmonella represents the second most important food related infection in Europe, as well as the main cause of food infection related deaths in developed countries. Historically, it has been associated with the consumption of chicken or egg derivates contaminated with Salmonella Spp. Nevertheless, several Salmonella outbursts in northern Europe during the late XXth century were attributed to pork meat infected by this pathogen instead. Nowadays, pork meat is considered the second most important source of Salmonella infection. The consumption of infected pork meat could mean up to 23% of all human salmonella incidences, depending on countries and consume habits. In Spain, during 2008, circa 3.833 people experienced sudden fever, coupled with abdominal pains, nausea and even vomiting, after having eaten. That is the estimated number of salmonella cases in our country, according to the European Food Safety Agency (EFSA); that represents a ratio of 8,5 cases for every 100.000 inhabitants. That same year, in the whole of Europe, 131.468 incidences were detected (26,4 cases for every 100.000 inhabitants). And the total number of cases associated to pork meat surpassed that of poultry: (7,1% vs. 3,9%, respectively). Even though occurrence of human salmonella in Spain is below European average, we are topping the list as for as percentage of pork meat infection is concerned. At least 30% of fattening pigs would be affected by salmonella Spp. (European average is 10%.) 12,7% of all pork meat available in butcheries and shops would be infected as well. All alarms have, therefore, gone off. Now it is time for Spain to react. Despite whatever Europe will decide on subjects like reduction quota objectives per country or action patterns for the implementation of control programs, we should to be able clean up our pork livestock in order to change the snapshot that has bee taken of our country.