RESUMO
Pork is among the major sources of human salmonellosis in developed countries. Since the 1990s, different surveys and cross-sectional studies, both national and international (i.e., the baseline studies performed in the European Union), have revealed and confirmed the widespread non-typhoidal Salmonella serotypes in pigs. A number of countries have implemented control programs with different approaches and degrees of success. The efforts could be implemented either at farms, in post-harvest stages, or both. The current review revises the current state of the art in Salmonella in swine, the control programs ongoing or conducted in the past, and their strengths and failures, with particular attention to the weight of pre- and post-harvest control and the implications that both have for the success of interventions or mitigation after outbreaks. This review provides a novel perspective on Salmonella control in swine, a matter that still includes uncertainties and room for improvement as a question of public health and One Health.
RESUMO
Morbidity due to foodborne illnesses in the US has decreased over the last ten years. During the same time period recalls affecting the meat and poultry industry have increased from 38 in 1993 to a peak of 128 in 2002. Recalls due to L. monocytogenes (LM) and E. coli O157:H7 have accounted for the majority of recalls in recent years, while incidence rates for these pathogens have decreased. Incidence of Salmonella and E. coli O157:H7 cases since 1996 have decreased 17% and 42% respectively while product positives in ready to eat foods for LM has decreased from 3% in 1995 to 0.75% in 2003. In response to the increasing number of recalls, members of the meat and poultry industry have developed recall plans to effectively manage a recall crisis. A detailed recall plan which is tested through mock scenarios is essential to reducing the economic and negative consumer confidence impact of recalls.
