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Seasonal effects on the survival characteristics of Salmonella Typhimurium and Salmonella Derby in pig slurry during storage
Author(s) -
Mannion C.,
Lynch P.B.,
Egan J.,
Leonard F.C.
Publication year - 2007
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/j.1365-2672.2007.03384.x
Subject(s) - salmonella , slurry , inoculation , biology , veterinary medicine , microbiology and biotechnology , zoology , bacteria , environmental science , horticulture , environmental engineering , medicine , genetics
Aims: Studies were carried out to investigate the survival of Salmonella Typhimurium and Salmonella Derby in pig slurry during summer and winter seasons. Methods and Results: Pig slurry samples collected from a commercial fattening house were inoculated with a broth culture of Salmonella Typhimurium and Salmonella Derby, each at a level of log 10 5·0 CFU ml −1 and log 10 2·0 CFU ml −1 . At the higher inoculum level, S . Typhimurium and S . Derby survived for 34 and 23 days, respectively in the summer, and 58 and 46 days, respectively in the winter. Survival at the lower inoculum level for S . Typhimurium and S . Derby was 19 and 16 days, respectively, in the summer and 24 days for both in the winter. Conclusions: The survival of S . Typhimurium and S . Derby observed in this study indicates that a 2‐month holding period of pig slurry, prior to land spreading, may be adequate if separate storage facilities are provided. Significance and Impact of the Study: Despite difficulties correlating laboratory studies with on‐farm conditions, pig slurry may not represent a major source of transmission of Salmonella spp. in the farm environment in Ireland.