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A total of 3220 faecal samples from 161 pig farms (rearing and finishing units) belonging to an integrated pig enterprise were collected over a period of 18 months. Salmonella was found in 630 (19.5%) of the samples. At the farm level, 111 of 161 premises (69%) had at least one Salmonellapositive sample. 72.8% of rearing units and 66.6% of finishing units were positive for Salmonella; 61.4% of isolates were S. Typhimurium (387/630 isolates), and 25% of isolates were S. Derby (157/630). S. Panama, which was the third most common serovar (4.9% of isolates), is rarely found in pigs or other animals in the UK and appeared to be largely specific to this company, being found in the multiplier herd as well. A total of sixteen serovars were recorded within the study. Many of the serovars were found in breeding and multiplier herds from the company over several years, indicating that they were likely to be persisting or circulating within the integration. This study was carried out before the appearance of monophasic S. Typhimurium strains in pigs in the UK, and these were not found in the survey, but are now regularly reported from UK surveillance of pig herds, including from the integration involved in this study. Risk factor analysis suggested that increasing age of the pig farm was associated with increased likelihood of the presence of Salmonella and that finishing farms housing less than 500 pigs were associated with lower levels of S. Typhimurium than larger finishing farms. Introduction It is widely accepted that contaminated pork may be an important source of human salmonellosis, and it has been estimated in various European countries that 10–20% of all cases of salmonellosis in humans are related to the consumption of pork (Borch et al., 1996; Berends et al., 1998; Steinbach & Hartung, 1999; EFSA, 2010). Pork-related outbreaks of non-typhoidal salmonellosis in humans with fatal outcome have been described (Jansen et al., 2007). Pigs can be infected by several Salmonella serovars, and the occurrence of these is also partly geographically determined (Loynachan et al., 2004; Fedorka-Cray et al., 2000). All serovars isolated from pigs are considered to be a potential hazard for public health by the European food safety authority (EFSA) (EFSA, 2006), although it is recognised that most individual serovars, apart from S. Typhimurium and possibly S. Infantis in some countries, currently play a minor part in human infections. The occurrence of Salmonella serovars in pigs has changed significantly over the past decades. While Salmonella Choleraesuis was the predominant serovar in the 1950s and 1960s, it is rarely seen in Western Europe nowadays. Currently, the most commonly isolated non-typhoidal serovars in pigs and pork are Salmonella Typhimurium, including variant Copenhagen, and Salmonella Derby (Letellier et al., 1999; Davies et al., 2004; Gebreyes et al., 2004; Valdezate et al., 2005; EFSA, 2006; Rostagno et al., 2007). However, during the past five years, reports of monophasic strains of Salmonella Typhimurium (S. 4,5,12:i:and S. 4,12:i:-) from pigs and humans have become more frequent in various European countries. The public health risk of Salmonella infection from consumption of contaminated pork depends on multiple factors including the level of infection in the pig herd (Nollet et al., 2005; Hill et al., 2003). The aim of this study was to determine the extent of Salmonella infection within one big company and to monitor the change in serovars over a period of 14 years. During the initial study, a questionnaire was used aiming at identifying risk factors associated with the presence of Salmonella. The main part of this study was undertaken between 1996 and 1998. Over the following years, several visits were done to multiplier, breeding, rearing and finishing farms belonging to the company, with the last visits to a breeding herd and two finishing herds done in 2010/2011. In addition, reports from voluntary surveillance within the company were assessed. The long period of time over which the study was performed offered a unique opportunity to investigate the persistence, disappearance and introduction of certain Salmonella serovars within the company.

A study of the distribution of Salmonella serovars in an integrated pig company