Results of the German Investigation in the EU-Project "Salmonella in Pork (Salinpork)" - Part 1: Investigations in the farms

Reports of human salmonellosis caused by the consumption of pork and the in troduction of control and surveillance programmes in different countries of the European Union were the reason for carrying out an inter-national stud y under the title "Salmonella in Pork (Salinpork)": Six different EU-countr ies were involved in this study, which was supported by the Commission of t he 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 Salmo nella 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, 2 0 breeding and 20 farrow-to-feeder herds were carried our in Schleswig-Hols tein. The investigation included bacteriological examinations of feed and f aecal samples for sero- and phagetyping and serological examinations by usi ng the Danish Mix-ELISA. From 2,947 serological investigated fattening pigs were 7.3% (n = 213) posi tive, 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 we re serological positive. Altogether, 28.3% of the fattening, 50.0% of the b reeding 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 statist ical analysis the common risk factor of fattening herds and sow herds was t he 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 th e occurrence of Salmonella infections were discussed.