The effect of time in lairage on the frequency of salmonella infection in slaughtered pigs

Abstract

SummaryGroups of pigs were brought to an abattoir by truck and approximately 25 were killed on each of the next 3 days.While the pigs were in lairage they were given water but were not fed. After slaughter the caecal contents of all pigs were cultured to detectSalmonellaspp. The organism was isolated from 70% of 145 pigs killed after 1 day in lairage, 49% of 143 pigs that had been in lairage for 2 days and 41% of 135 pigs that had been held for 3 days.