Please use this identifier to cite or link to this item:
Title: Salmonella Shedding in Slaughter Pigs and the Use of Esterified Formic Acid in the Drinking Water as a Potential Abattoir-Based Mitigation Measure
Authors: Bernad Roche, María
Casanova Higes, Alejandro
Marín Alcalá, Clara María
Mainar Jaime, Raúl Carlos
Issue Date: 2022
Citation: Animals, vol. 12, num. 13, (2022)
Abstract: Pigs shedding Salmonella at slaughter are considered a source of carcass contamination and human infection. To assess this potential risk, the proportion of Salmonella shedders that arrive for slaughter was evaluated in a population of 1068 pigs from 24 farms. Shedding was present in 27.3% of the pigs, and the monophasic variant of Salmonella Typhimurium, an emerging zoonotic serotype, was the most prevalent (46.9%). Antimicrobial resistance (AMR) in Salmonella isolates was common, but few isolates showed AMR to antimicrobials of critical importance for humans such as third-generation cephalosporins (5%), colistin (0%), or carbapenems (0%). However, AMR to tigecycline was moderately high (15%). The efficacy of an esterified formic acid in the lairage drinking water (3 kg formic acid/1000 L) was also assessed as a potential abattoir-based strategy to reduce Salmonella shedding. It was able to reduce the proportion of shedders (60.7% in the control group (CG) vs. 44.3% in the treatment group (TG); p < 0.01). After considering clustering and confounding factors, the odds of shedding Salmonella in the CG were 2.75 (95% CI = 1.80–4.21) times higher than those of the TG, suggesting a potential efficacy of reduction in shedding as high as 63.6%. This strategy may contribute to mitigating the burden of abattoir environmental contamination.
Related document:
Appears in Collections:[DOCIART] Artículos científicos, técnicos y divulgativos

Files in This Item:
File Description SizeFormat 
2022_285.pdf498,88 kBAdobe PDFThumbnail

This item is licensed under a Creative Commons License Creative Commons

La información de este repositorio es indexada en: