Salmonella

Salmonella is a gram-negative bacterium which belongs to the family of the Enterobacteriaceae, as well as E. coli. For a few years there is monitoring for Salmonella in pig production. The main reason is that humans can also become infected by consuming contaminated food. Lately the slaughterhouses are on edge when it comes to the Salmonella status of the pig farm.

Companies where the Salmonella status is identified as a risk suffer negative consequences from this.

With infection, pigs often exhibit no clinical symptoms. A Salmonella infection is usually diagnosed by examining blood serum for antibodies. A positive result indicates that the pig in the previous period has accumulated a salmonella infection. The Salmonella at the time of testing may no longer be present in the pig!

Salmonella can be transmitted by animals, people, materials, food, drinking water etc. Salmonella infection in pigs is mainly by absorption through manure. However, even vermin such as rats, mice and flies can pose a risk. Pigs infected with Salmonella may be carriers. These carriers will at times excrete Salmonella. The main cause of the germ is stress.

The correct approach to Salmonella in pigs is necessary if clinical symptoms are visible, or if the company is classified into a risk category. But besides addressing Salmonella by hygiene measures it can also lead to improved growth and feed conversion. Minimizing the risk of infection can also increase profits. 

Salmonella can survive for a long time in the environment. In favorable conditions Salmonella can survive for several weeks to months. Cleanliness is therefore important to reduce the infection pressure and to prevent spreading. It is important to break the infection cycle.

Iomlán has developed a special concept for reducing the infection pressure. The concept consists of three steps to ensure that the infection cycle of Salmonella is broken.

1. The cleaning with enzymes ensures that the biofilm is broken down. Biofilm is the protective coating of bacteria such as Salmonella. Regular cleaners weaken the biofilm but do not remove it, leaving behind Salmonella in the environment. 
   Product:  Glanzym
2. With high levels of infection, it is important to thoroughly disinfect as much as possible in order to kill Salmonella bacteria.
3. In order to keep the infection pressure as low as possible in the house, probiotics (Dominate Liquid) can be used. After cleaning and disinfection, it is important to populate the area with good bacteria. In a natural way these good bacteria compete with pathogenic bacteria such as Salmonella. This gives the salmonella less likely to multiply ensuring the infection pressure is kept low.
   Product: Dominate Liquid