Julie Funk The Ohio State University

Publish Date: June 6, 2006

A growing proportion of swine are produced in large scale, multiple-site systems that segregate production into 2 or 3 sites. These systems were initially designed with control of production impairing diseases as the primary goal (Harris, 1988). In North Carolina, USA, the predominant systems for swine production consist of 3 sites, segregated into breeding sows/boars and suckling pigs; nursery pigs; and finisher pigs.

Publish Date: June 3, 2006

This manuscript reviews on-farm risk factors that have been associated with the prevalence status of Salmonella in swine. Salmonella is the second most common etiological cause of bacterial human food borne illness in the US, and most cases can be attributed to contaminated food products. Reduction of human food borne 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.