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J Food Prot. 1999 Jan;62(1):22-5.

Prevalence of Salmonella spp. and Yersinia enterocolitica in finishing swine at Canadian abattoirs.

Author information

1
Université de Montréal, and Laboratoire d'hygiène vétérinaire et alimentaire, Santé Canada, St.-Hyacinthe, Québec.

Abstract

The prevalence of Salmonella spp. and Yersinia enterocolitica in finishing swine was evaluated using samples of cecal material. Samples were taken at six different slaughterhouses from 1420 healthy, 5-month-old pigs, raised by 223 producers in Quebec (1009 samples), Ontario (283), and Manitoba, Canada (128). Two different broth media (Rappaport-Vassiliadis and Tetrathionate brilliant green) were used for the selective enrichment of Salmonella spp. The recovery of Y. enterocolitica was done by a cold enrichment technique, followed by plating on a selective media (cefsulodin-irgasan-novobiocin agar). Prevalence (with a 95% confidence interval) of Salmonella spp. and Y. enterocolitica were, respectively, 5.2% (4.0 to 6.4%) and 20.9% (18.8 to 23.0%). Overall, 24.6% of the animals tested were positive for one or both of these pathogens. Since only a few herds (2.8%) appeared to be highly contaminated by Salmonella spp., efforts should be undertaken in priority to control this pathogen in those herds.

PMID:
9921823
DOI:
10.4315/0362-028x-62.1.22
[Indexed for MEDLINE]

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