Morgan I R, Krautil F L, Craven J A
Epidemiol Infect. 1987 Jun;98(3):323-30. doi: 10.1017/s0950268800062075.
A longitudinal study of the effect of time spent in lairage on salmonellas in the caecum and on the skin surface of 450 slaughter pigs from a single producer was conducted. Pigs were tested in 6 groups at 2 abattoirs, with one-third of a group being slaughtered after 18 h, one-third after 42 h and one-third after 66 h spent in lairage. The salmonella isolation rate from caeca and carcass surfaces increased significantly with increasing time spent in lairage. Salmonellas were isolated from the caeca of 18.5% of pigs held less than 24 h in lairage, 24.1% of pigs held a further 24 h and 47.7% of pigs held for 66 h in lairage before slaughter. The salmonella isolation rates from carcasses were 9.3%, 12.8% and 27.3% for the same groups. Thirteen salmonella serotypes were isolated from the caecal contents and carcasses over the 6 weeks of the trial. One abattoir had a higher salmonella isolation rate from pigs than the other and this was probably related to lairage management. It appeared that lairage is an important factor in the manipulation of the salmonella contamination of pig carcasses.
对来自单一养殖场的450头屠宰猪进行了一项纵向研究，以探讨在屠宰前猪舍停留时间对盲肠和皮肤表面沙门氏菌的影响。猪在2个屠宰场分为6组进行测试，每组的三分之一在猪舍停留18小时后屠宰，三分之一在停留42小时后屠宰，三分之一在停留66小时后屠宰。随着在猪舍停留时间的增加，盲肠和胴体表面的沙门氏菌分离率显著上升。在猪舍停留时间少于24小时的猪中，18.5%的猪盲肠中分离出沙门氏菌；在猪舍再停留24小时的猪中，24.1%的猪分离出沙门氏菌；在屠宰前在猪舍停留66小时的猪中，47.7%的猪分离出沙门氏菌。相同组别的胴体沙门氏菌分离率分别为9.3%、12.8%和27.3%。在试验的6周内，从盲肠内容物和胴体中分离出13种沙门氏菌血清型。一个屠宰场的猪沙门氏菌分离率高于另一个屠宰场，这可能与猪舍管理有关。看来猪舍停留时间是影响猪胴体沙门氏菌污染的一个重要因素。
