PRINT ISSN 1222-5304, ISSN-L: 2065-1295, ISSN CD: 2343-9394,ISSN ONLINE 2067-3663
 

THE PREVALENCE OF SALMONELLA SPP. IN PIGS DURING THE FATTENING PERIOD AND DURING THE SLAUGHTER

Published in Scientific Works. Series C. Veterinary Medicine, Vol. LXI
Written by Zoriţa Maria COCORA, Ludovic Toma CZISZTER, Ioan ŢIBRU

Salmonellosis is one of the most reported zoonotic diseases, constituting a major problem worldwide. In the interests of sound management of this zoonosis, attributed to the consumption of meat and pork products, control measures must be taken simultaneously at all levels of production from farm to consumer. The purpose of this study was to identify the carrier status of Salmonella spp. starting with analyzing the fat pigs before slaughter, and analyzing each stage of the process flow within the slaughterhouse. In order to identify the Salmonella carrier status 50 samples were collected from faeces in the pig farm and 50 samples from the different technological processes within the slaughterhouse, starting from pigs reception to chilling. Samples were analyzed by classical method SR EN ISO 6579: 2003 / AC: 2007. The following results were obtained: the Salmonella spp. load of the faecal samples collected from pigs before slaughter was 67% (33/50, while after transportation of pigs to the slaughterhouse, at reception the load was 73%. In the slaughterhouse, it was found that the load varied at each checkpoint of the process flow. Interpreting the results obtained in each checkpoint in the slaughterhouse and making comparisons between them, differences of Salmonella spp. load that ranged from 100% before slaughtering to 12.5% after carcass refrigeration were found. It was concluded that carriers pigs are a carcass contamination source, because they cannot be identified at the time of their reception in the slaughterhouse, and to be able to control the level of contamination of carcasses, control measures should be applied at farm level and compliance with the HACCP principles during the technological flow in the slaughterhouse should be followed.

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