Applying Salmonella Vaccination at the Top of a UK Pig Production Pyramid
- C. Oastler (Animal and Plant Health Agency)
- F. Martelli (Animal and Plant Health Agency)
- J. M. Bettridge (Animal and Plant Health Agency)
- M. Velasova (Animal and Plant Health Agency)
- R. H. Davies (Animal and Plant Health Agency)
- R. J. Gosling (Animal and Plant Health Agency)
- R. P. Smith (Animal and Plant Health Agency)
Abstract
Salmonella is widespread in pig farms, causing both disease in humans and economic costs for society, regulators and pig farmers. The reduction of zoonotic non-typhoidal Salmonella in animals at slaughter can improve the safety of meat and offal for human consumption, and reduce the risk of cross-contamination on the slaughter line. Previous UK studies have shown sow vaccination can reduce Salmonella prevalence (Davies at al., 2016; Smith et al., 2018). However, vaccination is unlikely to be cost-effective on most pig farms producing finisher pigs, as most infections are subclinical (Gavin, 2018). The continuing supply of infected pigs to breeding and rearing farms undermines the effectiveness of other interventions applied to reduce Salmonella. It has been proposed that reducing transmission at the top of a production pyramid might improve control throughout the pyramid whilst remaining cost-effective.
How to Cite:
Oastler, C., Martelli, F., Bettridge, J. M., Velasova, M., Davies, R. H., Gosling, R. J. & Smith, R. P., (2019) “Applying Salmonella Vaccination at the Top of a UK Pig Production Pyramid”, SafePork 13(1), 93-94. doi: https://doi.org//safepork.11196
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