Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium.
Vet J. 2013 Apr;196(1):20-7. doi: 10.1016/j.tvjl.2013.01.002. Epub 2013 Feb 12.
As European Union legislation sets reduction targets to lower the incidence of human salmonellosis, Member States are obliged to take effective measures to control Salmonella infection and contamination along the pig production chain. This review considers the most important control measures in the primary phase of pig production as well as during transport, lairage and along the slaughter line. Pig feed should be free of Salmonella, and contamination after feed processing must be prevented. Cleaning and disinfection procedures should be improved, although this can be complicated by the development of biofilms and the interaction between Salmonella and protozoa. Further research is required on the acid tolerance response of Salmonella strains regarding the use of organic acids in feed and/or drinking water. Vaccination of sows and piglets can be helpful but can interfere with current serosurveillance as no differentiation can yet be made between naturally infected and vaccinated animals. Fasting, transport and lairage conditions should be critically evaluated and improved. Slaughterhouses must avoid contamination and cross-contamination during all stages of the slaughter process. Scalding by steam and implementing a second singeing step after polishing are beneficial. Attention should be paid to the cleaning and disinfection procedures along the slaughter line. Carcass decontamination is a promising approach, but needs to be considered as a tool to add to good hygiene practices.
随着欧盟立法设定降低人类沙门氏菌病发病率的减排目标，各成员国必须采取有效措施控制猪生产链中的沙门氏菌感染和污染。本综述考虑了猪生产初级阶段以及运输、圈养和屠宰线期间最重要的控制措施。猪饲料应不含沙门氏菌，且必须防止饲料加工后的污染。尽管生物膜的发展以及沙门氏菌和原生动物之间的相互作用使清洁和消毒程序变得复杂，但仍应加以改进。关于在饲料和/或饮水中使用有机酸，需要进一步研究沙门氏菌菌株的耐酸反应。对母猪和仔猪进行疫苗接种可能会有所帮助，但由于目前还无法区分自然感染和接种的动物，因此可能会干扰现行血清监测。应严格评估和改进禁食、运输和圈养条件。屠宰场在屠宰过程的所有阶段都必须避免污染和交叉污染。蒸汽烫毛和抛光后实施二次烧毛有益。应注意屠宰线沿线的清洁和消毒程序。胴体消毒是一种很有前景的方法，但需要将其视为一种附加的良好卫生措施的工具。
