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In this study, the pig’s risk of shedding at slaughter with regard to its previous Salmonella status was estimated. A total of 133 pigs were serologically monitored monthly to determine their Salmonella status during the fattening period. Mesenteric lymph nodes (MLN) and faecal (FEC) samples were collected further at slaughter for bacteriology. Pigs were grouped as non-infected pigs (group A); animals likely infected at the end of the fattening period (B); and animals infected at least two weeks before the end of the fattening period (C). The probability of shedding in group A was high (36.5%) and likely related to Salmonella exposure during transport or lairage, but also to possible false-negative bacteriological results. The odds of shedding for groups B and C was 3.1 (95%CI=1.1-9.2) and 8.2 (1.4-48.6) times higher, respectively, when compared to group A. Overall most of the infected pigs from groups B and C showed same serotype in MLN and FEC samples (61% and 77%, respectively) and PFGE analysis confirmed majority were genetically related. In conclusion, the control of Salmonella infection along the fattening period appears to be of utmost importance to prevent slaughter contamination.

Relationship between Salmonella shedding at the slaughter and pig Salmonella status during the fattening period