Lower salmonella risk in pig fattening farms
With extensive hygiene measures, increased vigilance on the part of the livestock owners and the greatest possible transparency along the supply chain, it has been possible to reduce the salmonella risk in pig farms. This is confirmed by the figures from the current QS salmonella monitoring for 2019. The pig farmers in the QS scheme were able to prevent salmonella from entering the pigs despite occasional salmonella contamination in protein-containing feed.
The number of pig fattening farms with an increased risk of salmonella contamination, which are classified in Category III, was 2020 percent at the beginning of 2,7. In comparison, 2019 percent of the establishments were classified in Category III at the end of 3,3. This means a significant decrease in farms with a high salmonella risk.
Accordingly, it looks good for the antibody-tested samples from slaughter pigs: Here, the proportion of positive samples fell by a good 1 percent from 13,8 percent to 12,7 percent in the period mentioned. The evaluation in February was based on almost 1.5 million samples from over 20.000 pig fattening farms.
Pig farmers in the QS scheme who hand over animals for slaughter are obliged to take part in QS salmonella monitoring. For this purpose, samples are examined for antibodies against Salmonella. In this way, livestock keepers and slaughterhouses receive information on whether the pig population has been in contact with salmonella while it was being kept. The aim is to make the current status transparent through additional information and to take measures to further improve food safety.
