title: [Results of the German investigation on the EU project "Salmonella in Pork (Salinpork)"--1. Investigations in the farms].
abstract: Reports of human salmonellosis caused by the consumption of pork and the introduction of control and surveillance programmes in different countries of the European Union were the reason for carrying out an international study under the title "Salmonella in Pork (Salinpork)": Six different EU-countries were involved in this study, which was supported by the Commission of the European Community and which was carried out over a period of April 1996 to April 1999. The aim of the investigation presented was to determine the prevalence of Salmonella in fattening, breeding and farrow-to-feeder herds as well as the determination of risk factors for the introduction of Salmonella into the farm (Part 1). In addition, sources of contamination of pork should be detected by taking samples of the product and the environment in the slaughterhouse (Part 2). In Germany, the investigation into Salmonella infections of 60 fattening, 20 breeding and 20 farrow-to-feeder herds were carried out in Schleswig-Holstein. The investigation included bacteriological examinations of feed and faecal samples for sero- and phagetyping and serological examinations by using the Danish Mix-ELISA. From 2,947 serological investigated fattening pigs were 7.3% (n = 213) positive, from 797 breeding sows 9.2% (n = 73) were serological positive and 4.5% (n = 18) of the investigated sows (N = 399) in farrow-to-feeder herds were serological positive. Altogether, 28.3% of the fattening, 50.0% of the breeding and 15.0% of the farrow-to-feeder herds were serological positive. A questionnaire was used to capture data about management, hygiene measures, feeding systems and the occurrence of diseases in the herd. After statistical analysis the common risk factor of fattening herds and sow herds was the use of pelleted feed. But in a control study with 17 different fattening herds the result could not be proven. Other factors which can influence the occurrence of Salmonella infections were discussed.
authors.affiliation: Institut für Lebensmittelhygiene, FB Veterinärmedizin, Freie Universität Berlin.
authors.forename: A
authors.initials: A
authors.lastname: von Altrock
authors.forename: A
authors.initials: A
authors.lastname: Schütte
authors.forename: G
authors.initials: G
authors.lastname: Hildebrandt
mesh_terms: D000822:Animal Husbandry / Q000592:standards; D000818:Animals; D005060:Europe; D005062:European Union; D005858:Germany / Q000453:epidemiology; D006801:Humans; D007391:International Cooperation; D008460:Meat / Q000382:microbiology* / Q000592:standards*; D011786:Quality Control; D012307:Risk Factors; D012475:Salmonella / Q000302:isolation & purification*; D012481:Salmonella Infections, Animal / Q000453:epidemiology; D013552:Swine; D013553:Swine Diseases / Q000453:epidemiology