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The effect of time in lairage on the frequency of salmonella infection in slaughtered pigs

Published online by Cambridge University Press:  25 March 2010

J. A. Craven  and
D. B. Hurst
J. A. Craven
Affiliation:
Department of Agriculture, Attwood Veterinary Research Laboratory, Mickleham Road, Westmeadows, Victoria 3047, Australia
D. B. Hurst
Affiliation:
Department of Agriculture, Attwood Veterinary Research Laboratory, Mickleham Road, Westmeadows, Victoria 3047, Australia
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Summary

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Groups of pigs were brought to an abattoir by truck and approximately 25 were killed on each of the next 3 days.

While the pigs were in lairage they were given water but were not fed. After slaughter the caecal contents of all pigs were cultured to detect Salmonella spp. The organism was isolated from 70% of 145 pigs killed after 1 day in lairage, 49% of 143 pigs that had been in lairage for 2 days and 41% of 135 pigs that had been held for 3 days.

Type
Research Article
Information
Journal of Hygiene , Volume 88 , Issue 1 , February 1982 , pp. 107 - 111
Copyright
Copyright © Cambridge University Press 1982

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