Risk factors associated with shedding of salmonella by U.S. finishing hogs
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The SafePork conference series began in 1996 to bring together international researchers, industry, and government agencies to discuss current Salmonella research and identify research needs pertaining to both pig and pork production. In subsequent years topics of research presented at these conferences expanded to include other chemical and biological hazards to pig and pork production.
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Abstract
Salmonellosis has long been considered an important food-borne pathogen since being isolated in 1885 by Dr Daniel Salmon, Chief ofUSDA's Bureau of Animal industry. Non-typhoid Salmonella was recognized in the 1940's as the most common cause of food poisoning due to bacteria. Some of the more frequent Salmonella serotypes associated with food-borne illness include S. enteritidis, S. heidelberg, S. newport, S. in/antis. S. mbandaka, and S. agona. (5) The potential for severe food-borne Salmonella outbreaks attributed to pork is evident in the Swedish epidentic which affected more than nine thousand people in 1954.