Risk factors associated with Salmonella prevalence on swine farms

Abstract

This article reviews on-farm risk factors that have been associated with the prevalence status of Salmonella in swine. Salmonellosis is the second most common etiological cause of bacterial human foodborne illness in the United States, and most cases can be attributed to contaminated food products. Reduction of human foodborne salmonellosis has become a public health priority both nationally and internationally. Public health concerns, increased stringency of regulatory limits at slaughter, and competition for international market share are likely to increase interest in on-farm Salmonella control.