Salmonella bacteria are widespread within the human and animal populations, with some causing disease. In some cases animal infections can affect humans (known as zoonotic spread) and pig species are one of many potential sources of this.
Infections usually occur in young or growing pigs, with the bacteria multiplying in the intestines. The clinical disease observed in pigs is usually short lived; however, sub clinical infections can persist for longer periods of time.
High levels of Salmonella at the slaughterhouse can increase the risk of zoonotic spread of salmonellosis from cross-contamination between carcases. AHDB Pork has been working with the pig industry for several years to reduce Salmonella levels, from the farm gate through to the processor. Key measures, such as biosecurity and through cleaning and disinfection at all stages of production, are vital in ensuring that the risks from salmonella are reduced.
More information on biosecurity measures for controlling Salmonella can be found in the biosecurity section here
Changes in legislation
Since June 2014 there have been some significant changes in EU legislation for salmonella control in abattoirs.
Pig producers also need to be equally conscious of the changes that have been made, and understand what responsibilities fall on them, and when. The new EU legislation requires abattoirs to identify farms where pigs show regular salmonella contamination.
The FSA continues to closely monitoring all abattoir test results from June 2014 onwards and abattoirs will have to agree an action plan with the FSA if target levels are exceeded.