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  • Title: [Further studies on the practicability of fattening and slaughtering pigs free from Salmonella].
    Author: Oosterom J, Notermans S.
    Journal: Tijdschr Diergeneeskd; 1983 Mar 01; 108(5):177-86. PubMed ID: 6845333.
    Abstract:
    Attempts were made to fatten pigs free from Salmonella on a piggery which was initially contaminated with Salmonella. A specially adapted pig house was thoroughly cleaned and disinfected and efforts were made to keep out birds, insects and rodents during this experiment. Attempts were also made to purchase piglets free from Salmonella. Clean clothes, special footwear and disinfectants were used on entering the pig house. Infection with serotypes of Salmonella similar to those detected immediately prior to the experiment on the ancillary breeding farm occurred in the experimental pig house during the experiment. Other serotypes of Salmonella present on the piggery did not penetrate into the experimental pig house so that it can be concluded that all hygienic barriers functioned adequately after the piglets had been brought in. The experiment showed that the hygienic procedures had a positive effect on economic results, even though efforts to keep out Salmonella had not been completely successful. The pigs were slaughtered in two groups after the fattening period. Group one was slaughtered as usual. The pigs of group two were scalded individually with every care after slaughter and the guts were carefully removed. Examination of the carcases after slaughter showed that 46 per cent of the pigs of group one were contaminated with Salmonella, against 7 per cent of group two. It can be concluded from this finding that slaughtering does not necessarily result in further contamination by the Salmonella organisms present in the intestine but that a careful slaughtering procedure may even reduce the number of Salmonella organisms on the surfaces of the carcases of pigs.
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