Salmonella Control in Fattening Pigs through the Use of Esterified Formic Acid in Drinking Water Shortly before Slaughter

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dc.bibliographicCitation.issue18es_ES
dc.bibliographicCitation.titleAnimalsen
dc.bibliographicCitation.volume13es_ES
dc.contributor.authorBernad Roche, Maríaes_ES
dc.contributor.authorMarín Alcalá, Clara Maríaes_ES
dc.contributor.authorVico, Juan Pabloes_ES
dc.contributor.authorMainar Jaime, Raúl Carloses_ES
dc.date.accessioned2023-09-05T11:52:52Z
dc.date.available2023-09-05T11:52:52Z
dc.date.issued2023es_ES
dc.date.updated2023-09-05T11:42:50Z
dc.description.abstractThe presence of Salmonella in pig feces is a major source of abattoir and carcass contamination, and one of the main sources of human salmonellosis. This study assessed whether using a form of esterified formic acid (30% formic acid) in drinking water (10 kg/1000 L) 5 days before slaughter could be a helpful strategy to mitigate this public health issue. Thus, 240 pigs from three Salmonella-positive commercial fattening farms were selected. From each farm, 40 pigs were allocated to a control group (CG) and 40 to a treatment group (TG). At the abattoir, fecal samples from both groups were collected for Salmonella detection (ISO 6579-1:2017) and quantification (ISO/TS 6579-2:2012). Salmonella was present in 35% (95% IC = 29.24–41.23) of the samples collected. The prevalence was significantly higher in the CG than in the TG (50% vs. 20%; p < 0.001). In all farms, the TG showed a lower percentage of shedders than the CG. A random-effects logistic model showed that the odds of shedding Salmonella were 5.63 times higher (95% CI = 2.92–10.8) for the CG than for the TG. Thus, the proportion of pigs shedding Salmonella that was prevented in the TG due to the use of this form of organic acid was 82.2%. In addition, a Chi-squared analysis for trends showed that the higher the Salmonella count, the higher the odds of the sample belonging to the CG. These results suggest that adding this type of acid to drinking water 5 days before slaughter could reduce the proportion of Salmonella-shedding pigs and the Salmonella loads in the guts of shedder pigs.en
dc.description.otherSalmonellaen
dc.description.otherpigsen
dc.description.otherformic aciden
dc.description.otherwateren
dc.description.othercontrolen
dc.description.othermicrobial loaden
dc.description.otherslaughteren
dc.description.sponsorshipEsta investigación ha contado con el apoyo de la beca RTI2018-093915-B-I00 financiada por MCIN/AEI/10.13039/501100011033 y "FEDER Una manera de hacer Europa" de la Unión Europea.es_ES
dc.description.statusPublishedes_ES
dc.identifier.citationBernad-Roche, M., Marín-Alcalá, C.M., Vico, J.P. & Mainar-Jaime, R.C. Salmonella Control in Fattening Pigs through the Use of Esterified Formic Acid in Drinking Water Shortly before Slaughter. Animals. 2023; 13(18):2814
dc.identifier.issn20762615
dc.identifier.urihttp://hdl.handle.net/10532/6555
dc.language.isoenes_ES
dc.relation.doihttps://doi.org/https://doi.org/10.3390/ani13182814es_ES
dc.relation.urihttps://doi.org/10.3390/ani13182814es_ES
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivs 3.0 Spaines_ES
dc.subject.agrovocSalmonellaen
dc.subject.agrovocCerdoen
dc.subject.agrovocÁcido fórmicoen
dc.subject.agrovocAguaen
dc.subject.agrovocSacrificioen
dc.titleSalmonella Control in Fattening Pigs through the Use of Esterified Formic Acid in Drinking Water Shortly before Slaughteren
dc.typearticle*
dc.type.refereedRefereedes_ES
dc.type.specifiedArticlees_ES

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