January 3, 2009

EU evaluates salmonella contamination of slaughter pigs

The European Food Safety Authority (EFSA) has published an analysis of the risk factors related to salmonella in slaughter pigs within the EU.

The results showed that while salmonella-infected pigs were more likely to lead to contaminated carcasses, uninfected pig carcasses could also be contaminated. The contamination was also more likely to happen in some slaughterhouses than in others.

The report recommends the EU pig industry to pay special attention in preventing the spread of salmonella within slaughterhouses, which plays an important role in pork contamination.

Control measures at the pig farm level would also be necessary to reduce salmonella in pigs and pork, and that consideration should be given to integrated control programmes covering both farms and slaughterhouses.

Analysis showed similarities between salmonella types most frequently reported in humans and in slaughter pigs, which indicate that pigs and pork contribute to salmonella infections in humans, though other animal species and food can also be a source of human infection.

Some factors related to salmonella infections were found to vary significantly between countries.

The report will serve as a scientific basis to help the European Commission to define the best control measures for reaching salmonella reduction targets.