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Effect of organic acids in drinking water during the last 2 weeks prior to slaughter on Salmonella shedding by slaughter pigs and contamination of carcasses

Emily Valerie De Busser UGent, Jeroen Dewulf UGent, Nathalie Nollet, Kurt Houf UGent, K Schwarzer, Liesbeth De Saedeleer, Lieven De Zutter UGent and Dominiek Maes UGent (2009) ZOONOSES AND PUBLIC HEALTH. 56(3). p.129-136
abstract
In this study, we investigated the effect of adding organic acids to the drinking water of finishing pigs 2 weeks prior to slaughter on the shedding and prevalence rate of Salmonella at slaughter. Approximately 600 animals from four Belgian pig herds infected with Salmonella were included. At two herds, the study was conducted twice. Before the start of the study, overshoes were taken at the different herds. Two weeks prior to the expected slaughter date, the pigs were randomly divided into two groups (treatment and control group) each containing on average 50 animals within each herd. The treatment group received from this day onwards acidified drinking water (pH = 3.6-4.0), the control group received non-treated water (pH = 7.8-8.5). All other housing, feeding and management factors were identical in both groups. At the slaughterhouse, 10 pigs of each group (20 pigs for each group of study group 6) were randomly selected and sampled (blood, contents of ileum and rectum, mesenteric lymph nodes and carcass swabs). All samples were immediately transported to the laboratory and submitted to Salmonella isolation. Salmonella was isolated out of 11.9% (66/554) of the samples taken at the slaughterhouse, with the highest frequency found in the content of the ileum (18.7%), followed by 17.8% in the lymph nodes, 7.2% in the content of the rectum and 3.6% in the carcass swabs. The results did not reveal a significant difference between the treatment and control groups for the different slaughterhouse samples. The study documented that the investigated control strategy namely, the strategic application of organic acids during the last 2 weeks prior to slaughter was insufficient to decrease Salmonella shedding and contamination shortly before and during slaughter.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
drinking water, organic acids, Salmonella, finishing pigs, shedding, RAPID INFECTION, FINISHING PIGS, MARKET SWINE, TYPHIMURIUM, ENVIRONMENT, TRANSPORT, ENTERICA, INHIBITION, PREVALENCE, EXPOSURE
journal title
ZOONOSES AND PUBLIC HEALTH
Zoonoses Public Health
volume
56
issue
3
pages
129 - 136
Web of Science type
Article
Web of Science id
000263910500004
JCR category
VETERINARY SCIENCES
JCR impact factor
1.912 (2009)
JCR rank
16/141 (2009)
JCR quartile
1 (2009)
ISSN
1863-1959
DOI
10.1111/j.1863-2378.2008.01172.x
language
English
UGent publication?
yes
classification
A1
id
528803
handle
http://hdl.handle.net/1854/LU-528803
date created
2009-03-23 21:53:02
date last changed
2009-04-16 12:00:48
@article{528803,
  abstract     = {In this study, we investigated the effect of adding organic acids to the drinking water of finishing pigs 2 weeks prior to slaughter on the shedding and prevalence rate of Salmonella at slaughter. Approximately 600 animals from four Belgian pig herds infected with Salmonella were included. At two herds, the study was conducted twice. Before the start of the study, overshoes were taken at the different herds. Two weeks prior to the expected slaughter date, the pigs were randomly divided into two groups (treatment and control group) each containing on average 50 animals within each herd. The treatment group received from this day onwards acidified drinking water (pH = 3.6-4.0), the control group received non-treated water (pH = 7.8-8.5). All other housing, feeding and management factors were identical in both groups. At the slaughterhouse, 10 pigs of each group (20 pigs for each group of study group 6) were randomly selected and sampled (blood, contents of ileum and rectum, mesenteric lymph nodes and carcass swabs). All samples were immediately transported to the laboratory and submitted to Salmonella isolation. Salmonella was isolated out of 11.9\% (66/554) of the samples taken at the slaughterhouse, with the highest frequency found in the content of the ileum (18.7\%), followed by 17.8\% in the lymph nodes, 7.2\% in the content of the rectum and 3.6\% in the carcass swabs. The results did not reveal a significant difference between the treatment and control groups for the different slaughterhouse samples. The study documented that the investigated control strategy namely, the strategic application of organic acids during the last 2 weeks prior to slaughter was insufficient to decrease Salmonella shedding and contamination shortly before and during slaughter.},
  author       = {De Busser, Emily Valerie and Dewulf, Jeroen and Nollet, Nathalie and Houf, Kurt and Schwarzer, K and De Saedeleer, Liesbeth and De Zutter, Lieven and Maes, Dominiek},
  issn         = {1863-1959},
  journal      = {ZOONOSES AND PUBLIC HEALTH},
  keyword      = {drinking water,organic acids,Salmonella,finishing pigs,shedding,RAPID INFECTION,FINISHING PIGS,MARKET SWINE,TYPHIMURIUM,ENVIRONMENT,TRANSPORT,ENTERICA,INHIBITION,PREVALENCE,EXPOSURE},
  language     = {eng},
  number       = {3},
  pages        = {129--136},
  title        = {Effect of organic acids in drinking water during the last 2 weeks prior to slaughter on Salmonella shedding by slaughter pigs and contamination of carcasses},
  url          = {http://dx.doi.org/10.1111/j.1863-2378.2008.01172.x},
  volume       = {56},
  year         = {2009},
}

Chicago
De Busser, Emily Valerie, Jeroen Dewulf, Nathalie Nollet, Kurt Houf, K Schwarzer, Liesbeth De Saedeleer, Lieven De Zutter, and Dominiek Maes. 2009. “Effect of Organic Acids in Drinking Water During the Last 2 Weeks Prior to Slaughter on Salmonella Shedding by Slaughter Pigs and Contamination of Carcasses.” Zoonoses and Public Health 56 (3): 129–136.
APA
De Busser, E. V., Dewulf, J., Nollet, N., Houf, K., Schwarzer, K., De Saedeleer, L., De Zutter, L., et al. (2009). Effect of organic acids in drinking water during the last 2 weeks prior to slaughter on Salmonella shedding by slaughter pigs and contamination of carcasses. ZOONOSES AND PUBLIC HEALTH, 56(3), 129–136.
Vancouver
1.
De Busser EV, Dewulf J, Nollet N, Houf K, Schwarzer K, De Saedeleer L, et al. Effect of organic acids in drinking water during the last 2 weeks prior to slaughter on Salmonella shedding by slaughter pigs and contamination of carcasses. ZOONOSES AND PUBLIC HEALTH. 2009;56(3):129–36.
MLA
De Busser, Emily Valerie, Jeroen Dewulf, Nathalie Nollet, et al. “Effect of Organic Acids in Drinking Water During the Last 2 Weeks Prior to Slaughter on Salmonella Shedding by Slaughter Pigs and Contamination of Carcasses.” ZOONOSES AND PUBLIC HEALTH 56.3 (2009): 129–136. Print.