This practical book thoroughly reviews the current knowledge on salmonellosis in swine, and discusses the difficulty to control Salmonella spp. from a global perspective. It provides information about the actions that can be taken in order to reduce its incidence, with an emphasis on risk factors from feed manufacturing to carcass processing.

Authors:

RAÚL C. MAINAR JAIME

PhD in veterinary medicine from the Complutense University of Madrid, Spain. He currently teaches microbiology and immunology at the Faculty of Veterinary Medicine of the University of Zaragoza, Spain.

EVA CREUS

PhD in veterinary medicine from the Autonomous University of Zaragoza. She has actively collaborated with various universities and research centers on research projects related to the study of feeding strategies to control this salmonellosis in swine.

Key Features:

KEY FEATURES:

➜ Includes a review of the characteristics of Salmonella spp. infections and how they are

diagnosed.

➜ Provides useful guidelines to control salmonellosis both on pig farms and at the

slaughterhouse.

➜ Contains many pictures, diagrams and tables for a better understanding of the content.

Table of Contents:

1. The infection process

Characteristics of the genus Salmonella

Classification

Characteristics of Salmonella spp. infection in pig

Transmission

Pathogenesis

Clinical signs and lesions

2. Diagnostic methods

Bacterial culture

Serology

Other diagnostic techniques

Molecular methods: PCR

Sandwich ELISA

Conclusion

3. The role of nutrition

Feed hygiene: importance, risk factors, and

control measures

Feeding strategies to control Salmonella

infection

Feeding strategies and products used to control

salmonellosis

Final thoughts on these strategies

4. Epidemiology and control on the farm

Epidemiology and risk factors

Factors associated with Salmonella introduction

Factors associated with Salmonella persistence

Dynamics and transmission

Sows

Pre-weaners

Nursery

Fatteners

Replacement stock

Control measures

Biosecurity and management

Preventing infection

5. Post-farm considerations

The importance of transport to the

slaughterhouse and lairage

Characteristics and risk factors for

contamination at the slaughterhouse

Risks associated with each slaughter stage

Activities in the dirty area

Activities in the clean area

Potential measures to control contamination

Transport and lairage pens

Slaughterhouse

6. Developmentof a control programme

Stages of a control programme on farm

Stage 1: Diagnose the situation

Stage 2: Implement the measures

Stage 3: Assessment

Another potential option to control Salmonella