Germany: Salmonella monitoring of Pigs
The German Federal Institute for Risk Assessment (BfR)
has carried out two studies on Salmonella in German fattening pig and turkey
stocks as a part of an EU-wide monitoring programme.
Upon completion, the EU will use the results to draw-up European-wide and
country-specific campaigns to reduce Salmonella in fattening pigs and
The study revealed that around 13% of the
fattening pigs tested were infected with Salmonella. For chickens, around 10% of
broilers showed signs of Salmonella, while breeders were free of the
"This shows that the fight against Salmonella for consumer protection must
begin at the breeding and fattening stages", commented Professor Dr Andreas
Hensel, president of the Institute.
In total, 2569 samples of the gut lymph nodes were
tested for bacteria. Of 326 pigs (12.7%), Salmonella was found to be present.
The reference laboratory at the Institute found traces of Salmonella Enteritidis
and Salmonella Typhimurium. 55.2% of the samples were of the Salmonella
Typhimurium type and 3.1% of Salmonella Enteritidis.
Overall, the results showed that fattening pigs and turkeys are potential
sources of infection for humans.
At the slaughtering stage, Salmonella from infected animals can remain in the
meat products produced. For this reason, hygiene is imperative at slaughter
houses and processing facilities. As Salmonella is sensitive to heat, the best
protection for consumers is to cook the product thoroughly.
The European Food Safety Authority will gather the results from all
participating countries in order to coordinate further action plans.
â€¢ Federal Institute for
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