Affiliation:
1. Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, University of Helsinki, P.O. Box 66, FI-00014 Helsinki University, Finland
2. Risk Assessment Unit, Finnish Food Safety Authority Evira, Mustialankatu 3, FI-00790 Helsinki, Finland
Abstract
ABSTRACT
The transmission of
Yersinia pseudotuberculosis
in the pork production chain was followed from farm to slaughterhouse by studying the same 364 pigs from different production systems at farm and slaughterhouse levels. In all, 1,785 samples were collected, and the isolated
Y. pseudotuberculosis
strains were analyzed by pulsed-field gel electrophoresis. The results of microbial sampling were combined with data from an on-farm observation and questionnaire study to elucidate the associations between farm factors and the prevalence of
Y. pseudotuberculosis
. Following the same pigs in the production chain from farm to slaughterhouse, we were able to show similar
Y. pseudotuberculosis
genotypes in live animals, pluck sets (containing tongue, tonsils, esophagus, trachea, heart, lungs, diaphragm, liver, and kidneys), and carcasses and to conclude that
Y. pseudotuberculosis
contamination originates from the farms, is transported to slaughterhouses with pigs, and transfers to pluck sets and carcasses in the slaughter process. The study also showed that the high prevalence of
Y. pseudotuberculosis
in live pigs predisposes carcasses and pluck sets to contamination. When production types and capacities were compared, the prevalence of
Y. pseudotuberculosis
was higher in organic production than in conventional production and on conventional farms with high rather than low production capacity. We were also able to associate specific farm factors with the prevalence of
Y. pseudotuberculosis
by using a questionnaire and on-farm observations. On farms, contact with pest animals and the outside environment and a rise in the number of pigs on the farm appear to increase the prevalence of
Y. pseudotuberculosis
.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
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