Biosecurity Measures to Control Salmonella and Other Infectious Agents in Pig Farms: A Review

Salmonellosis is the 2nd most common cause of human bacterial food poisoning and can be acquired from meat or eggs, either via direct consumption or cross‐contamination in the kitchen. The European Commission has set the criteria to control Salmonella infections within the poultry sector and it is proposed that the swine sector should follow. Pork is considered, after eggs, the major source of infection in humans in the EU, with Salmonella typhimurium, including monophasic strains, being frequently implicated. Good control measures at the farm level are likely to correspond with lower prevalence of Salmonella infection and, subsequently, a reduction of cross‐contamination of carcasses processed at the slaughterhouse and a reduction in human salmonellosis. This review focuses on biosecurity measures in pig farms that can help to control important pig diseases at the same time as reducing the within‐herd prevalence of Salmonella. This information is likely to provide an economic incentive for farmers to apply improved general standards of farm biosecurity and hygiene management that would have a positive impact in food safety.