Abstract

RODRIGUEZ, Diego M  and  SUAREZ, Martha C. Salmonella spp. in the pork supply chain: a risk approach. Rev Colom Cienc Pecua [online]. 2014, vol.27, n.2, pp.65-75. ISSN 0120-0690.

The genus Salmonella contains approximately 2,579 serovars, most of which are zoonotic and transmitted by foods of animal origin, such as fresh pork and further processed by-products. Non-typhoid salmonellosis in humans manifests as gastroenteritis, septicemia, or can be asymptomatic during the carrier state. Salmonella spp. has a considerable impact in the pork industry due to economic losses resulting from diagnosis, treatment, reduced production, and because this pathogen constitutes a non-tariff barrier to food trade and a serious public health problem. The microorganism is usually introduced to farms through incoming breeding stock or pig feed and is subsequently spread by sick animals or asymptomatic carriers. Infection and/or dissemination of the microorganism may increase particularly during pre-slaughtering due to contaminated trucks, long periods of time spent in transit, stress during handling and fasting, or high animal density or time spent in corrals. Contamination during slaughtering is commonly associated with carcass de-hairing and polishing, evisceration and rectum separation, or from Salmonella present in skin, oral cavity, feces or lymphatic nodes. Pork contamination may also occur through contact with equipment or tools, handling, storage, or improper preservation during slaughter, post-slaughter, marketing, sale, or consumption. For this reason, Salmonella control, with a focus on the supply chain and risk assessment is fundamental for guaranteeing quality and food safety of pork products in Colombia, thereby contributing to public health and improving competitiveness. Studies directed at establishing baselines for the disease and the microorganism in each of the stages of the supply chain should be conducted, including identification of differential risks and establishing measures for monitoring, prevention and control.

Keywords : cross-contamination; farm; pigs; pork; slaughter.

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