The key component of most European pig Salmonella control programmes is the classification of herds according to seroprevalence at slaughter. The objectives of this study were to estimate the true Salmonella seroprevalence, and investigate the association between the true status of infection and serology in slaughter heavy pigs. Blood of 3340 pigs was collected and tested with ELISA. From 385 pigs, also lymph nodes and cecal content were collected for bacteriology. Analysis was performed in a Bayesian framework. Results showed that a large proportion of pigs was serologically positive (herd seroprevalence 93% and within-herd seroprevalence higher than 81% in half of herds at cut-off 10 OD%). The association between the true status of infection and serology was not significant, and therefore the classification of heavy pig herds according to seroprevalence at slaughter would not be suitable to reduce the risk of introducing Salmonella into the food chain.

Suitability of a Salmonella control programme based on serology in slaughter heavy pigs

TAMBA, MARCO;ALBORALI, GIOVANNI LORIS;TREVISANI, MARCELLO
2015

Abstract

The key component of most European pig Salmonella control programmes is the classification of herds according to seroprevalence at slaughter. The objectives of this study were to estimate the true Salmonella seroprevalence, and investigate the association between the true status of infection and serology in slaughter heavy pigs. Blood of 3340 pigs was collected and tested with ELISA. From 385 pigs, also lymph nodes and cecal content were collected for bacteriology. Analysis was performed in a Bayesian framework. Results showed that a large proportion of pigs was serologically positive (herd seroprevalence 93% and within-herd seroprevalence higher than 81% in half of herds at cut-off 10 OD%). The association between the true status of infection and serology was not significant, and therefore the classification of heavy pig herds according to seroprevalence at slaughter would not be suitable to reduce the risk of introducing Salmonella into the food chain.
Gradassi, Matteo; Caminiti, Antonino; Galletti, Giorgio; Santi, Annalisa; Paternoster, Giulia; Tamba, Marco; Zanoni, Mariagrazia; Tagliabue, Silvia; Alborali, Giovanni Loris; Trevisani, Marcello
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11585/541134
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