Salmonella enterica level in French pig farms effluents: Experimental and field data |
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| Authors: | Ch Fablet C Robinault JP Jolly M Collet M Chemaly A Labb F Madec Ph Fravalo |
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| Institution: | aAFSSA, French Agency for Food Safety, Zoopôle, BP 53, 22440 Ploufragan, France |
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| Abstract: | The study aimed to (1) validate the mini-MSRV-MPN method to quantify Salmonella enterica in pig slurry, (2) estimate the effect and interaction on temperature, time and initial Salmonella load on the survival of the 2 strains of Salmonella typhimurium (PF 1690 and DT104 100/706/037) during slurry storage and (3) identify Salmonella contaminated finishing pig batches and assess the level of contamination of their slurry. The mini-MSRV-MPN method was compared to direct isolations on brilliant green agar supplemented with rifampicin to quantify Salmonella in pig slurry. Doelhert uniform shell design was used to study the effect of different parameters on the survival of the 2 strains of Salmonella in pig slurry. Environmental samples of faecal material and a sample of the slurry of 50 batches of finishing pigs were analysed by bacteriological classical method to identify Salmonella. Quantification was performed on pools of faeces and in slurry using the mini-MSRV-MPN technique. This method proved to be suited to quantify Salmonella in pig slurry. Temperature, time of slurry storage and their interaction influenced Salmonella decrease. 12 batches of pigs tested Salmonella positive. Quantification was possible in 5 batches of faecal samples (2.4–350 MPN g? 1 of Salmonella). Quantification was achieved in 2 out of 6 positive samples of slurry (1.6 and 110 MPN mL? 1 of Salmonella). |
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| Keywords: | Salmonella enterica Pig Shedding Slurry Method of quantification |
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