Livestock Behavior Research Unit, Agricultural Research Service, U.S. Department of Agriculture, 125 S. Russell St., West Lafayette, IN 47907, USA.
Foodborne Pathog Dis. 2011 May;8(5):623-30. doi: 10.1089/fpd.2010.0735. Epub 2011 Jan 23.
Finishing pigs infected with Salmonella pose significant food safety risks by carrying the pathogen into abattoirs. This study was conducted to determine the dynamics of Salmonella infection in finishing pigs, and associated immunological, physiological, and behavioral alterations, by longitudinally comparing infected to noninfected pigs during 6 weeks postinfection (p.i.). Bacteriological data revealed that all inoculated pigs started shedding Salmonella within 2 h p.i., and persistently shed the bacteria up to the end of the study. Ileal and cecal contents, as well as mesenteric lymph node samples, were all positive throughout the study, containing 3-4 log(10) cfu/g of Salmonella at 24 h p.i., and 4-5 log(10) cfu/g of Salmonella up to 4 weeks p.i. Levels of Salmonella dropped markedly (p < 0.05) in all samples at 5 weeks p.i. There was no difference between groups for blood cell counts. Tumor necrosis factor-α was greater (p < 0.05) in infected pigs: (1) in the mesenteric lymph nodes by 48 h p.i.; (2) at 24 h and 3 weeks p.i. in the ileum; and (3) in the cecum and spleen at 3 weeks p.i. Interleukin-12, interleukin-1 and its antagonist, and a porcine-specific antimicrobial peptide RNA expression in tissues changed over time, but were not different between groups. Infected pigs spent more time in ventral recumbency, standing, and sitting than controls (p < 0.01). Infected pigs were also more active (p < 0.01), and approached a novel object more quickly than control pigs (p < 0.05). No treatment differences were detected for rectal temperature or plasma cortisol (p > 0.10). This study shows that finishing pigs can carry high levels of Salmonella for up to 4 weeks p.i. in the gastrointestinal contents and mesenteric lymph nodes, shedding high levels of the bacteria without developing clinical symptoms, but developing an immune response throughout the intestinal tract. Moreover, subtle behavioral changes measured as postures were detected, and therefore warrant additional investigation.
感染沙门氏菌的育肥猪在进入屠宰场时会携带病原体,从而对食品安全构成重大风险。本研究旨在通过在感染后 6 周(p.i.)期间纵向比较感染猪和非感染猪,确定沙门氏菌感染育肥猪的动态,以及相关的免疫、生理和行为变化。细菌学数据显示,所有接种猪在感染后 2 小时内开始排出沙门氏菌,并持续排出细菌直至研究结束。整个研究过程中,回肠和盲肠内容物以及肠系膜淋巴结样本均呈阳性,感染后 24 小时内沙门氏菌含量为 3-4 log(10)cfu/g,感染后 4 周内沙门氏菌含量为 4-5 log(10)cfu/g。所有样本在感染后 5 周时沙门氏菌含量显著下降(p<0.05)。两组之间的血细胞计数没有差异。感染猪的肿瘤坏死因子-α更高(p<0.05):(1)感染后 48 小时时肠系膜淋巴结;(2)感染后 24 小时和 3 周时回肠;(3)感染后 3 周时盲肠和脾脏。组织中白细胞介素-12、白细胞介素-1 及其拮抗剂和一种猪特异性抗菌肽 RNA 的表达随时间而变化,但两组之间没有差异。感染猪的腹卧位、站立位和坐位时间多于对照组(p<0.01)。感染猪也更活跃(p<0.01),并且比对照组猪更快地接近新物体(p<0.05)。直肠温度或血浆皮质醇无治疗差异(p>0.10)。本研究表明,育肥猪在感染后 4 周内可在胃肠道内容物和肠系膜淋巴结中携带高水平的沙门氏菌,排出高水平的细菌而不出现临床症状,但在整个肠道中产生免疫反应。此外,还检测到了作为姿势的微妙行为变化,因此需要进一步研究。