Prevalence of <i>Mycobacterium avium</i> in Slaughter Pigs Based on Serological Monitoring Results and Bacteriological Validation

Mycobacterium avium (MA) is a potential food safety hazard in pigs. Blood samples of slaughtered pigs in the Netherlands and Germany were tested for the presence of MA antibodies to estimate the serological prevalence in the tested population. In the Dutch and German population 1.0% and 1.7% samples were positive, and 0.5% and 17.4% of the herds were at risk for having a MA infection respectively. The validity of the applied MA-ELISA was evaluated under field conditions. The specificity of the MA-ELISA was high (>98.4%). The average herd sensitivity was 18%. In the affected herds on average 50% of the animals were tested bacteriological positive for MA. It can be concluded that serological screening for the presence of MA antibodies is capable of identifying pig populations that are at risk for a MA infection

Die produktion nicht kastrierter Eber-Herausforderungen und chancen

Vorteile der Produktion nicht kastrierter Eber werden gesteigertes Wohlbefinden der Schweine, höhere Produktionseffizienz für Produzenten und eine bessere Wahrnehmung durch die Verbraucher sein. Die Produktion nicht kastrierter Eber setzt die Möglichkeit voraus, andere Verarbeitungswege für Produkte mit Ebergeruch zu entdecken und zu finden, sowie eine internationale Akzeptanz von Produktionssystemen mit nicht kastrierten Ebern. Dieses Papier fasst die Möglichkeiten zusammen, zu vermeiden, dass Schweinefleisch mit abweichendem Geruch den Verbraucher erreicht, indem 1) Ebergeruch im lebenden Tier verhindert und verringert wird, und 2) Tierkörper mit abweichendem Geruch und die Verwendung von Produkten mit abweichendem Geruch in weiterverarbeitetem Fleisch erkannt werden. Eine erhebliche Verringerung ist möglich durch genetische Selektion, Futter- und Hofmanagement. Dies wird einige Zeit dauern und nicht zu Produkten führen, die zu 100% frei von Ebergeruch sind. Eine international anerkannte und zuverlässige Erkennungsmethode am Schlachtband in den Fleischverarbeitungswerken steht noch nicht zur Verfügung, wird aber untersucht. Die Produktion nicht kastrierter Eber bietet eine großartige Gelegenheit für die Zukunft, aber in der Zwischenzeit ist die Kastration bei minimalen Schmerzen ein gangbarer Weg

Salmonella in the lairage of pig slaughterhouses

The purpose of this study was to determine if lairages of pig slaughterhouses can act as a source of contamination of slaughtered pigs with Salmonella. The prevalence and variety of serotypes of Salmonella in the lairages of two pig slaughterhouses were determined, and the efficacy of the usual cleaning and disinfection on the presence of Salmonella was estimated. Lairages of two pig slaughterhouses were sampled three times when pigs were present. Furthermore, these lairages were sampled after the usual cleaning and disinfection, whereas the lairage of one slaughterhouse was sampled an additional time after improved cleaning and disinfection. Samples were collected by swabbing floor and wall surfaces and collecting the residing fluids on the floor throughout the lairage. Salmonella was isolated in 70 to 90% of the samples when pigs were present. The usual cleaning and disinfection reduced the level of contamination with Salmonella to 25% positive samples, whereas improved cleaning and disinfection reduced this level to 10% positive samples. It is concluded that the waiting period in the lairage of at least 2 h contains a substantial risk for slaughter pigs to become infected with Salmonella, especially for pigs originating from Salmonella-free herds. The usual cleaning and disinfection of the lairage were not sufficient to eliminate this risk, whereas an improved procedure for cleaning and disinfection still was unsatisfactory

Prediction of pork quality with near infrared spectroscopy (NIRS): 1. Feasibility and robustness of NIRS measurements at laboratory scale

The objective was to study prediction of pork quality by near infrared spectroscopy (NIRS) technology in the laboratory. A total of 131 commercial pork loin samples were measured with NIRS. Predictive equations were developed for drip loss %, colour L*, a*, b* and pH ultimate (pHu). Equations with R2 > 0.70 and residual prediction deviation (RPD) = 1.9 were considered as applicable to predict pork quality. For drip loss% the prediction equation was developed (R2 0.73, RPD 1.9) and 76% of those grouped superior and inferior samples were predicted within the groups. For colour L*, test-set samples were predicted with R2 0.75, RPD 2.0, colour a* R2 0.51, RPD 1.4, colour b* R2 0.55, RPD 1.5 and pHu R2 0.36, RPD 1.3. It is concluded that NIRS prediction equations could be developed to predict drip loss% and L*, of pork samples. NIRS equations for colour a*, b* and pHu were not applicable for the prediction of pork quality on commercially slaughtered pigs

Establishing a Campylobacter-free pig population through a top-down approach

Fattening pigs are often infected with campylobacter. To eliminate campylobacter from the pig population, a top-down approach, involving the breeding and reproduction farms, seems appropriate. In order to investigate the effectiveness of a top-down approach, sows' faeces from the following farms were analysed for the presence of campylobacter: one specific pathogen free (SPF) farm, three top-breeding farms with no connection with SPF breeding, and a breeding farm repopulated with SPF sows after a period of vacancy (farm 5). The faeces samples from the SPF farm were free from campylobacter. The three top-breeding farms provided faeces samples which were 98% positive for campylobacter. However, only 22% of the faeces samples from farm 5 were positive for campylobacter. In a period of 20 months, the percentage of sows infected with campylobacter on farm 5 did not significantly increase. Genetic typing with ERIC-PCR and RFLP of campylobacter isolates from one of the top-breeding farms and from farm 5 showed a high diversity of campylobacter types. The results suggest that a campylobacter-free pig population can be established in breeding farms by combining a top-down approach (campylobacter-free top-breeding farms) with a strict regime of hygiene management