Factors influencing Salmonella carcass prevalence in Danish pig abattoirs
Factors influencing Salmonella carcass prevalence in Danish pig abattoirs
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DOI：
10.1016/j.prevetmed.2010.04.007
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发表时间：
2010-07-01
影响因子：
2.6
通讯作者：
Nielsen, L. R.
中科院分区：
文献类型：
--
作者：
Baptista, F. M.;Dahl, J.;Nielsen, L. R.
丹麦肥育猪沙门氏菌监测和控制计划包括猪群和胴体监测。牛群监测包括对肉汁样本进行血清学检测，并将牛群分为三个沙门氏菌血清阳性率水平。在屠宰场，每天收集5头猪的尸体拭子，并将其作为合并样本进行分析，以评估沙门氏菌尸体患病率。本研究旨在调查丹麦与沙门氏菌尸体患病率相关的因素。在23个丹麦屠宰场收集的总计20，196份合并尸体拭子纳入分析。考虑到两级数据结构（屠宰场，屠体池），并调整参数估计值，以在屠宰场水平的随机变化，使用多层次逻辑回归模型。研究结果表明，屠体污染主要受以下因素影响：至少有一头猪进入屠宰池的概率为血清阳性，以及在同一天和工作日交付屠宰场的血清阳性猪的对数转换数量。其他因素无显著性差异（P > 0.05）。大量减少交付屠宰的血清反应阳性猪的数量不太可能导致沙门氏菌胴体流行率的大幅降低，除非血清反应阳性猪的数量可以保持在约200头以下。平均而言，通过将屠宰场的沙门氏菌输入量控制在约50头血清阳性猪以下，可以将个体沙门氏菌尸体患病率保持在1%以下。屠宰场之间的差异表明，改善卫生习惯，在一些屠宰场将进一步降低沙门氏菌尸体的流行。(C)2010 Elsevier B.V.保留所有权利。
The Danish Salmonella Surveillance-and-Control Programme in finisher pigs includes both herd and carcass surveillance. Herd surveillance consists of serological testing of meat-juice samples and classification of herds into three Salmonella seroprevalence levels. At the abattoirs, carcass swabs from five pigs are collected daily and analysed as a pooled sample to evaluate the Salmonella carcass prevalence.This study aimed to investigate factors associated with Salmonella carcass prevalence in Denmark. A total of 20,196 pooled carcass swabs collected in 23 Danish abattoirs were included in the analysis. A multilevel logistic regression model was used taking into account the two-level data structure (abattoir, carcass pool) and adjusting the parameter estimates to the random variation at the abattoir level. Study results indicated that carcass contamination was mainly influenced by the probability that at least one pig contributing to the pool was seropositive, the log-transformed number of seropositive pigs delivered to the abattoir on the same day and weekday. No other factors were found to be significant (P > 0.05). Large reductions in the number of seropositive pigs delivered to slaughter are unlikely to result in large reductions of the Salmonella carcass prevalence, unless the number of seropositive pigs can be kept below approximately 200. On average, individual Salmonella carcass prevalence can be kept below 1% by keeping a Salmonella input to the abattoir below approximately 50 seropositive pigs. Variation between abattoirs suggested that improved hygiene practices in some of the abattoirs would reduce the Salmonella carcass prevalence further. (C) 2010 Elsevier B.V. All rights reserved.