The Danish Agricultural & Food Council, Copenhagen, Denmark.
Zoonoses Public Health. 2010 Nov;57 Suppl 1:6-15. doi: 10.1111/j.1863-2378.2010.01367.x.
Salmonella in pork can be combated during pre- or post-harvest. For large slaughterhouses, post-harvest measures like decontamination might be cost-effective while this is less likely with small-to-medium sized slaughterhouses. In this study, pre-harvest measures might be more relevant. We describe an extended surveillance-and-control programme for Salmonella in finisher pigs, which, to establish equivalence to the Swedish control programme, is intended for implementation on the Danish island, Bornholm. The effect of the programme on food safety was estimated by analysing Salmonella data from pig carcasses originating from herds that would have qualified for the programme during 2006-2008. Food safety was interpreted as prevalence of Salmonella on carcasses as well as the estimated number of human cases of salmonellosis related to pork produced within the programme. Data from the Danish Salmonella programme were obtained from Bornholm. We used a simulation model developed to estimate the number of human cases based on the prevalence of Salmonella on carcass swabs. Herds are only accepted in the programme if they have one or less seropositive sample within the previous 6 months. In this way, the Salmonella load is kept to a minimum. The programme is not yet in operation and pigs that qualify for the programme are currently mixed at slaughter with those that do not qualify. Therefore, we had to assess the impact on the carcass prevalence indirectly. The prevalence of Salmonella in carcass swabs among qualifying herds was 0.46% for the 3 years as a whole, with 2006 as the year with highest prevalence. According to the simulation the expected number of human cases relating to pork produced within the programme was below 10. When the programme is in operation, an extra effect of separating pigs within the programme from those outside is expected to lower the prevalence of Salmonella even further.
猪肉中的沙门氏菌可以在收获前或收获后进行防治。对于大型屠宰场，收获后消毒等措施可能具有成本效益，而对于中小型屠宰场则不太可能。在本研究中，收获前措施可能更为相关。我们描述了一项针对育肥猪沙门氏菌的扩展监测和控制计划，该计划旨在为丹麦博恩霍尔姆岛实施，以建立与瑞典控制计划等效的方案。该计划对食品安全的影响是通过分析 2006-2008 年期间符合该计划条件的猪群来源的猪胴体的沙门氏菌数据来评估的。食品安全被解释为胴体上沙门氏菌的流行程度，以及与计划内生产的猪肉有关的人类沙门氏菌病病例的估计数量。丹麦沙门氏菌计划的数据来自博恩霍尔姆。我们使用了一种模拟模型来估计基于胴体拭子中沙门氏菌流行率的人类病例数量。只有在过去 6 个月内有一个或更少血清阳性样本的情况下，该计划才会接受牛群。通过这种方式，沙门氏菌的负荷被控制在最低水平。该计划尚未运行，符合该计划条件的猪目前与不符合该计划条件的猪混合在屠宰场。因此，我们不得不间接地评估对胴体流行率的影响。在符合条件的牛群中，3 年的胴体拭子中沙门氏菌的流行率为 0.46%，2006 年是流行率最高的一年。根据模拟，预计与计划内生产的猪肉有关的人类病例数将低于 10 例。当该计划运行时，预计将计划内的猪与计划外的猪分开，会使沙门氏菌的流行率进一步降低。
