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The objectives of this research are to achieve a better understanding of Salmonella infection and contamination in the holding of market swine, and to evaluate cost-effective perimarketing interventions that reduce the number of Salmonella infected swine entering the slaughter process (kill floor).
Studies will be conducted in three commercial abattoirs, of different types and sizes. During regular operations, pen floor samples will be collected, over time, to estimate the seasonal variation in Salmonella levels (CFU/m** <P> Additionally, various interventions will be evaluated on groups of pigs being slaughtered in these plants. The Salmonella prevalence, in various tissues, and meat quality (22-hour pH, loin color) will be compared between treatment and control pigs from the same truckload. Interventions will include: 1) no holding, 2) holding (2-3 hours) on original truck, and 3) various disinfection and pen floor treatments.