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Salmonella control

Salmonella infection causes diarrhoea and reduced performance in all pigs, particularly the young growing pig. It is therefore an economically important disease and has been quoted as being the most important pig zoonosis in Ireland. (A zoonosis is a disease that can affect humans and animals).
Control programme
A salmonella control programme was introduced in Northern Ireland in January 2003. The Zoonosis Action Plan for Salmonella, or ZAP Salmonella for short, aims to categorise units according to the level of Salmonella present.
Control plan
Each pig unit differs in size, layout and management and it is thus impossible to produce one control plan to cover all options. Units must therefore be considered individually. However, there are a number of basic actions that need to be considered and although they are not new, they are now more important than ever.
  • Bio-security – Be aware of the potential risk of visitors, staff, vehicles and equipment. Attention to detail will pay dividends.
  • Purchased stock – Purchased animals should be held in strict isolation for four weeks. Separate overalls and boots must be used in this area along with disinfectant foot-baths.
  • Pig flow – Ideally pigs should move in one direction in the unit towards the loading ramp. Small pigs must not be transferred back to the previous batch!
  • All in/all out – Complete emptying of houses in all sections allows effective cleaning and disinfection. However, remember that it is vital that pens are allowed to dry completely before pigs are moved in.
  • Cleaning – Pens and equipment should be thoroughly washed and disinfected using a recommended disinfectant, at the correct dilution rate.
  • Hygiene – Similarly passages in houses and between houses should be regularly cleaned and disinfected.
  • Pen design – Pen divisions should prevent contact between groups of pigs and ensure faeces does not spread between pens.
  • Foot-baths – Positioning foot-baths at the entrance to every section allows boots to be disinfected when entering and leaving. Foot-baths must be changed regularly and a recommended disinfectant used at the correct dilution rate.
  • Feed – Feed must be stored securely to prevent contamination from other feed, animals or birds.
  • Water – Water tanks, pipes and drinkers should be regularly cleaned and sanitised.
  • Pest control – An effective rodent and bird control system must be introduced as they can carry Salmonella and other bacterial infection. Similarly good fly control must be undertaken. Cats should be excluded from pig houses and feed stores.
  • Hospital pens – Sick pigs shed Salmonella, thus hospital pens must be thoroughly washed and disinfected after use. Recovered animals should not be moved back to pens with other pigs.
  • Stress – Stress induces animals to shed Salmonella and should be minimised by for example, reducing stocking rates, not mixing pigs and providing the correct temperature and environment.
More information
These action points are good farming practice and will not only control Salmonella but also help to prevent other economically important pig diseases. Other areas specific to each unit must also be considered to ensure the control plan is effective. A full explanation on Salmonella control can be found in the publication ‘Prevention and Control of Salmonella in Pig Farms’ published by DARD.