PRESENT SITUATION IN SALMONELLA

“The control of the infection by Salmonella in the pig farms is from vital
importance to as much avoid the sanitary alterations and of well-being animal
derived from the process, like its incidence on the Public Health”

That the foods that are acquired in the market are healthy and safe is what it worries at the moment to the consumers and to the own European Union more. The origin food obtaining animal that satisfies these requirements of quality and innocuity depends to a great extent on the starting phase of production in the farm.

Professor Lucas Domínguez Rodriguez through its conference that he will distribute within the program of the symposium of porcinocultura of SEPOR on Package of hygiene: Present situation in Salmonella. Control program of pig salmonelosis in the region of Murcia, informs to us that in this respect, the European norm is restoring measured very strict to certify the security within the nourishing chain, falling the responsibility on each of its links, including the level of
production. It will be necessary therefore, to carry far the sanitary guarantees in order to offer to the consumer a safe product, beginning by the implantation of adapted sanitary hygienic measures in the primary production.

Professor Lucas Domínguez Rodriguez advances a brief synopsis to us of the importance that he has to deal with the subject salmonella in SEPOR, for being this cattle event a platform of formation and information leg all that one that boasts to be up-to-date.

In his exhibition he maintains that: “During year 2006 (EFSA, 2007), 165,023 cases of human salmonelosis in the EU were confirmed, being, like in previous years, the main cause of buds of nourishing toxiinfecciones. In the United States it has been considered that by each case of salmonelosis that denunciation are other 29.5 % cases in which it does not become, levels that with few oscillations would be applicable also to other developed countries, including ours.
As far as the isolations of this bacterium in meats, Salmonella one was most frequently in the fresh meat of chicken and pig, with a prevalence of the 5.6 % and the 1%, respectively (EFSA, 2007), which indicates that still it is a way to cross in the control of these pathogens.
As much the national data as the European, indicate to us that the pig meat could be involved in the appearance of cases of nourishing toxiinfección by Salmonella.

With respect to the prevalence of Salmonella in the pig cattle, solely
five Member States own programs of monitoring of Salmonella in farms and/or slaughter houses of pig of fattening. The prevalence data vary according to countries, from the 0 % in Finland and Sweden to the 23 % of the Netherlands (EFSA, 2007). The control of the infection by Salmonella in the pig farms turns out vitally important to avoid so much the sanitary alterations and of well-being animal derived from the process, like its incidence on the Public Health. It is essential therefore, an awareness of all the implied sectors to initiate the process leads that us to the control in farm of these agents, stops of this form to be able to eliminate it in all the nourishing chain. Otherwise, they could even appear restrictions to the commerce that would put in risk and would jeopardize the activity of this mighty sector that is vital for our agrarian economy. Most important to emphasize it is that no isolated form factor will manage to control the problem. Solely through integral control of all the possible sources of infection, and the application of all the tools available for its control, in all the links of the nourishing chain, it will be able to control the presence of this bacterium in foods.

In this respect, the Community of Murcia has initiated in a 2007 pioneering program of control of the presence of Salmonella in production farms and reproduction. The results obtained until the moment abren interesting perspective, which could mean an advantage for the producers of this Independent Community if it is able to control the presence of Salmonella in foods, and to thus fulfill the standards of security and quality that require the consumers”.