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ARS Home » Midwest Area » Ames, Iowa » National Animal Disease Center » Food Safety and Enteric Pathogens Research » Research » Publications at this Location » Publication #115676
Title: LAIRAGE EFFECTS ON SALMONELLA ISOLATION IN MARKET SWINE

Author
item Hurd, Howard
item MCKEAN, JAMES - IOWA STATE UNIVERSITY
item Wesley, Irene
item KARRIKER, LOCKE - 3625-30-15

Submitted to: Food Safety Consortium Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 9/19/2000
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: This study raises the possibility that market swine become contaminated by Salmonella spp. after leaving the production unit, likely in abattoir antemortem pens. Additionally, an ~ 18-hour lairage in clean, off-site facilities does not increase postmortem Salmonella spp. isolation rates. A single Salmonella spp. (S. derby) was identified in the production population fecal samples (3.4%), but 17 different Salmonella spp. serotypes were identified from this group after harvest [(71.8%) P < 0.01]. Predominant serotypes found after harvest varied weekly through the 10 sample periods of this study. Market swine that experienced lairage in a clean facility presented lower isolation rates than farm-direct pen mates. Tissue isolation rates were significantly higher (P < 0.001) for gut- associated tissues than from carcass tissues from the same animals irrespective of lairage treatment. The best sampling protocol or tissues to assess Salmonella spp. prevalence in the farm to market spectrum is questioned by these observations.