PREVALENCE OF SALMONELLA ORGANISMS IN SWINE FEED

Objective-To test feed and feed ingredients on swine farms for Salmone lla organisms and to analyze data from these farms to determine risk f actors associated with Salmonella organisms in the feed and feed ingre dients. Design-Epidemiologic survey and retrospective case-control stu dy. Sample Population-30 swine farms. Procedure-Samples of feed and fe ed ingredients and information regarding herd characteristics were col lected from 30 swine farms, Samples were tested for Salmonella organis ms, and data complied from herd information forms were examined for as sociated risk factors between herd characteristics and isolation of Sa lmonella organisms. Results-Salmonella organisms were isolated from 36 of 1,264 (2.8%) feed and feed ingredient samples and from 14 of 30 (4 6.7%) farms. Thirteen Salmonella sp serotypes and 2 untypeable isolate s were cultured. Recovery of Salmonella organisms from at least 1 feed or feed ingredient on a farm was significantly associated with 6 herd characteristics (lack of bird-proofing, using farm-prepared feed for finishing-age pigs rather than purchased feed, and housing pigs in fac ilities other than total confinement in the growing, finishing, gestat ing, and breeding stages of production, respectively). Isolation or Sa lmonella so was not associated with a history of salmonellosis on a fa rm. Clinical Implications-Salmonella organisms were readily isolated f rom samples of feed and feed ingredients, illustrating that salmonella e are ubiquitous in a farm environment. implementing sanitary and pest -control measures continues to be a prudent recommendation, Salmonella serotypes found in feed and feed ingredients have the potential to ca use disease in pigs that consume The feed or, ultimately, in people th at consume pork.