Why the Pork Industry Needs to Think Twice About Salmonella


By Jennifer Shike, FarmJournal's Pork 

January 7, 2022


For as long as there have been animals, there has been Salmonella. It’s ubiquitous. It’s everywhere. It’s not going to go away.


“The harder you look for it, the more you can find it,” says Paul Sundberg, executive director of the Swine Health Information Center (SHIC).


Salmonella is an opportunistic bacterium that loves to “get into something at risk,” he explains. If it can find an immune system that is not quite up to speed in pigs, cows or humans, Salmonella will go for it.


That’s why leaders in the U.S. pork industry tuned in when USDA’s Food Safety and Inspection Service (FSIS) announced last October that it is mobilizing a stronger and more comprehensive effort to reduce Salmonella illnesses associated with poultry products.


Why is this of such great interest to the pork industry? Salmonella I 4, [5],12:i:-, an emerging serotype in swine, has become one of the most identified serotypes in pigs, pork and humans worldwide.


“There are multiple types of Salmonella. We are seeing a lot of interest in this particular strain of Salmonella typhimurium because of its ability to infect both animals and humans,” Sundberg says.


It’s a problem that just keeps evolving.


Salmonella Standards for Pork ...


What Can Producers Do? ...