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Salmonella is, after Campylobacter , the most reported zoonotic pathogen in Europe. Pork meat is frequently incriminated in salmonellosis. However, asymptomatic carrying of Salmonella by pigs makes its detection difficult. Despite its tropical situation, pig industry of Reunion Island is also concerned by this public health burden. Our epidemiological study aims to identify the pathways of contamination along the pig chain industry. Three Salmonella positive farms were followed from the farrowing to the pork cuts. At farm level, Salmonella excretion was detected by individual samples of feces at birth, farrowing, post-weaning and fattening. During slaughtering, samples were taken from pigs entering and from carcasses after polishing, splitting and chilling. Caeca and pork cuts were also collected. Environmental samples of water, food and environment at farm and at different stages before slaughtering and cutting of the day were taken. Among the 900 analysed samples, 229 isolates were collected and divided into 42 pulsotypes and 12 serotypes. S. monovariant 4,[5],12:i:-, S. Rissen, S. Typhimurium and S. Livingstone were predominant. Three different infection profiles were observed. At the nursing stage, piglets were Salmonella free. Infection occurred either after post-weaning (2/3) or during the fattening period (1/3). Truck and lairage are cross-contamination stages (100% are positive before pig loading). On the contrary, slaughterhouse is a decreasing contamination stage (equipment and pork cuts are Salmonella free). Farm surroundings play a major role in the reinfection of pigs like other animal productions. This original investigation, made for the first time until now, give an accurate photography of Salmonella spreading along the chain.

Longitudinal investigation of Salmonella spp. from farm to fork in the pig industry in Reunion Island