Summary of Salmonella na cadeia suinícola: situação e perspectivas

00:00:00 - 00:35:00

In the YouTube video titled "Salmonella na cadeia suinícola: situação e perspectivas," researcher Carlos A. de Souza from Embrapa Suínos e Avés discusses the challenges of Salmonella contamination in Brazilian swine production, including foodborne diseases, loss of competitiveness in international meat markets, and tracing outbreaks. He emphasizes the importance of "health unity," which combines human and animal health. Approximately 5-8% of human salmonellosis cases are attributed to pork products worldwide, with Brazil being a significant contributor. The discussion covers the different types of Salmonella, their sources, and the importance of preventing animal infection and eliminating environmental contamination. The speakers also discuss the challenges of controlling Salmonella in the pork production chain, focusing on the farm as the primary source of contamination. They emphasize the significance of cleaning and disinfecting organic matter and equipment, using biosecurity measures, and implementing HACCP and contamination control systems. The speakers also discuss the limitations of current vaccines and the importance of consumer perception and environmental impact. The ultimate goal is to reduce the number of contaminated carcasses to acceptable levels. For more information, visit Embrapa's special page at embrapa.br/suinos. Suggestions or questions can be sent to Embrapa's citizen service at embrapa.br/FaleConosco.

• 00:00:00 In this section of the YouTube video titled "Salmonella na cadeia suinícola: situação e perspectivas," researcher Carlos A. de Souza from Embrapa Suínos e Avés discusses the issues surrounding Salmonella contamination in Brazilian swine production. The main problems include foodborne diseases, loss of competitiveness in international meat markets, and the possibility of tracing outbreaks. He emphasizes the concept of "health unity," which refers to the convergence of human and animal health in the search for new solutions. Approximately 5-8% of human salmonellosis cases are attributed to pork products worldwide, with Brazil being a significant contributor. The discussion covers the different types of Salmonella, with some being adapted to their hosts and others able to colonize lymph nodes and serve as carriers, potentially contaminating the final product. The primary challenge is preventing animal infection and eliminating environmental contamination by Salmonella, which is widely adapted to the livestock environment.
• 00:05:00 In this section of the YouTube video titled "Salmonella na cadeia suinicola: situacao e perspectivas" (Salmonella in the pig production chain: situation and perspectives), the speaker discusses the prevalence of Salmonella in pigs in the European Union and the United States. The European Union countries are classified into high and low prevalence, with Denmark and other Nordic countries having the lowest rates. In the US, the historical data from 2006 to 2011 reveals contamination rates below three percent in most cases. However, the treatment of carcasses in the US and Brazil influences these prevalence rates. In Brazil, available data comes from research, and studies from 2011 and 2013 show significant variation in contamination levels among different processing plants. The highest prevalence was 29%, while the lowest was 15%. The focus is on preventing contamination of the carcasses, and the question arises as to the origin of the Salmonella strains found in the holding pens. The study used a genotyping technique called Fingerprints and multiple correspondence analysis to identify the bacteria and concluded that the Salmonella strains found in the carcasses were the same as those in the holding pens. The next question is the origin of the Salmonella strains in the holding pens. The infection occurs rapidly within two hours, and it amplifies from carrier pigs during pre-slaughter and at the abattoir. Therefore, it is suggested that the Salmonella strains found in the holding pens originate from the larger farms. The results obtained at the abattoir are consequences of contamination and infection that occurred in the previous stages, such as the feed mill, farm, and pre-slaughter. The contamination can occur at different stages in the feed mill's production, transport, and storage or even in the equipment. A study by the same group reports the frequency of Salmonella-positive samples in four feed mills visited six times.
• 00:10:00 In this section of the YouTube video titled "Salmonella na cadeia suinícola: situação e perspectivas," the speaker discusses the sources of Salmonella contamination in pig farms. Ninety-six percent of the samples were positive, with the highest contamination not observed in samples collected from transport vehicles or sweeping. Instead, contamination was found in finished products, or ready-to-consume feed, which can have significant distribution potential when a large batch is contaminated. The speaker divides the sources of contamination into four main groups: residual contamination from previous batches, carrier animals, and vectors such as rats or other animals, and people or utensils. The speaker emphasizes the complexity of Salmonella epidemiology in pigs and its ability to survive in various environments for long periods, especially when protected by organic matter. Additionally, some animals can become carriers for extended periods and intermittently excrete Salmonella, contaminating and recontaminating their living environments. In the southern Brazil region, serological dynamics typically follow a pattern where newborn pigs have high antibody titers due to colostrum transmission, but these titers decrease rapidly during the creche phase. In the determination phase, low antibody levels are observed, and the conversion to seropositivity usually occurs during the growing and finishing stages. Open farms with neglected biosecurity regulations and ingredients of higher risk, such as animal-derived farinas, can favor Salmonella contamination in animals during specific phases, including the stressful pre-slaughter period.
• 00:15:00 In this section of the YouTube video titled "Salmonella na cadeia suinicola: situacao e perspectivas," the speakers discuss the factors contributing to the amplification of Salmonella contamination in pigs during transportation and at slaughterhouses. They explain that animals can become re-infected or newly contaminated during transportation due to stress and lengthy waiting periods in holding bays. The speakers also mention that contamination in holding bays is common and that rapid excretion of the bacteria can occur within two hours, increasing the likelihood of contaminated animals. The discussion then shifts to the abattoir and the importance of good practices in reducing contamination. The speakers present data from different abattoirs, showing that some were able to improve the situation while others worsened it. They emphasize the critical role of the "area limpa" in the abattoir, where there is no decontamination of carcasses, making it essential to maintain cleanliness during the external washing stage to reduce contamination.
• 00:20:00 In this section of the YouTube video titled "Salmonella na cadeia suinícola: situação e perspectivas," the discussion focuses on the potential sources of Salmonella contamination in pork production, specifically during the depilation, scalding, evisceration, and inspection stages. The depilation process involves the use of hot water, which can facilitate surface contamination and cross-contamination between carcasses. The scalding process, which is the most effective step in eliminating bacteria from the surface of the carcasses, requires adequate sizing of the scalding tanks to fit the size of the pigs. Failure to do so can result in contamination. The polishing process, which uses rubber pads to remove hair, can also lead to cross-contamination if the equipment is contaminated. The occlusion of the rectum is a critical moment for preventing surface contamination, as it is where control of fecal extravasation occurs. The evisceration process is also critical, as the rapid line of abattoir processing can result in intestinal cuts and fecal contamination. The operator must be well-trained to avoid intestinal or stomach cuts. The risk of contamination continues during the division of carcasses, as the saws and knives used must be sterilized to prevent cross-contamination. The final inspection and toilet areas also pose risks of cross-contamination, highlighting the importance of sterilizing utensils and equipment. The common practice in Brazil for carcass washing is with water alone, which primarily serves to remove sujidity rather than descontaminate. The current situation in Brazil is that pork processing factories are at different stages of implementing HACCP and contamination control systems.
• 00:25:00 In this section of the YouTube video titled "Salmonella na cadeia suinicola: situacao e perspectivas" (Salmonella in the pork production chain: situation and perspectives), the speaker discusses various aspects of controlling Salmonella in the pork production chain, focusing on the farm as the primary source of contamination. The speaker mentions that there are basic and auxiliary control measures in place. Basic control measures include good manufacturing practices, risk analysis, and biosafety. Auxiliary measures include the use of organic acids and formaldehyde in the final product, as well as the use of organic acids in water during processing. The speaker also emphasizes the importance of biosecurity on the farm, including the location of the farm, animal replacement practices, and monitoring animal health. In terms of manejo, or management, the speaker discusses the importance of separating production sites, controlling animal flow, and avoiding mixing of animals and origins. The speaker also touches upon the importance of hygiene and disinfection, access control to the farm, and waste treatment as crucial factors in maintaining biosecurity and preventing Salmonella contamination. Despite efforts to clean and disinfect farms, the speaker notes that they remain contaminated after these processes, emphasizing the need for continued attention to biosecurity and control measures.
• 00:30:00 In this section of the YouTube video titled "Salmonella na cadeia suinícola: situação e perspectivas" (Salmonella in the swine production chain: situation and perspectives), the speakers discuss the importance of cleaning and disinfecting organic matter and equipment in swine farms. They emphasize the significance of removing organic matter and grease before applying disinfectants, inspecting installations when they are dry, and securing a sanitary empty period of five to eight days for maternity, creche, and termination. The speakers also mention the use of prebiotics, such as banana oligosaccharides, to reduce intestinal load and improve zootechnical performance. They also touch upon the use of organic acids and bacteriophages for controlling pathogens, but note that more research is needed in this area. The ideal vaccine, according to the speakers, is one that reduces clinical symptoms, colonization, and the number of carriers while minimizing transmission and contamination in the environment. They also mention that in the case of Salmonella, control programs are based on serology.
• 00:35:00 In this section of the YouTube video titled "Salmonella na cadeia suinicola: situação e perspectivas," the speaker discusses the challenges of differentiating infected animals from vaccinated ones and the limitations of current vaccines. The speaker mentions that multiple strains of Salmonella contaminate farms, reducing the effectiveness of vaccines. The speaker also mentions that attenuated vaccines reduce symptoms but do not prevent infection. The discussion then turns to the issue of carcass treatment, with the speaker noting that Europe allows the use of hot water and the United States allows the use of organic acids. The speaker raises concerns about the toxicity of treatments, the potential for masking poor hygiene, and the impact on meat color. The speaker also mentions the environmental impact of water usage and the importance of consumer perception. The speaker concludes by emphasizing that the producer is responsible for ensuring the safety and quality of the food and that controlling the number of Salmonella-carrying animals at the time of slaughter is crucial. The meta of the program is to reduce the number of contaminated carcasses to acceptable levels. For more information, visit Embrapa's special page at embrapa.br/suinos. Suggestions or questions can be sent to Embrapa's citizen service at embrapa.br/FaleConosco.