Contact name: Nola Leonard, Department of Veterinary Microbiology and Parasitology

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Control of salmonellosis in the Irish pig industry

Salmonellois is a significant cause of food poisoning in man and salmonellae in pork are responsible for a proportion of human cases each year. Irish pig farmers and processors wish to improve control measures for salmonellosis, both on-farm and at slaughter, but more information is required to do this effectively.

The objectives of the studies being carried out in this department are 1. to establish the prevalence of salmonellosis in Irish pig herds, 2. to determine when infection is acquired during the production cycle and 3. to investigate control measures in slaughter plants, particularly in relation to the identification of pigs which are at a high risk of carcass contamination.

The project is a collaboration between the Department of Veterinary Microbiology and Parasitology, The Central Veterinary Research Laboratory, Abbotstown and The Pig Husbandry Department, Teagasc, Moorepark.

Information generated by this study will allow assessment of the extent of infection in the main pig-producing units in the country. Knowledge of the stage of production at which infection is most commonly acquired will enable farmers to target their control measures. Data on bacteriological and serological salmonella status of carcasses at slaughter will be used to determine the most effective control measures in the abattoir, in relation to both farm of origin and the slaughtering process itself.

Transmission of E. coli O157 infection in cattle.

Infection with E. coli O157 in man can cause severe food poisoning. Renal complications, which may be fatal, occur in approximately 15% of cases. Food-borne outbreaks of E. coli O157 infection have been linked to products of bovine origin or foods contaminated with bovine faeces. The organism seldom causes disease in cattle but an estimated 2-4% of animals are thought to be carriers and shed the bacterium in their faeces.

This project is a collaborative study between The National Food Centre, Teagasc, Dunsinea, Teagasc, Grange and the Department of Veterinary Microbiology and Parasitology with all laboratory and field-work taking place at the Teagasc centres. The objectives of the study are to investigate various factors which may influence the transmission of E. coli O157 in cattle, including survival in water and slurry and the duration of shedding of the organism in cattle fed on different diets. Diets commonly fed in Ireland, such as grass, silage and silage/concentrates will be used in the experimental studies.

The results of the project will clarify the epidemiology of E. coli O157 infection in cattle and therefore allow the development of rational programmes for the control of infection at and before slaughter.

Further information is available here or by E-mail: nola.leonard@ucd.ie