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Project

Innovative feed additives for the reduction of Salmonella contaminated pork - II (SALMFF)

Main research question/goal
Is it possible to reduce Salmonella shedding by pigs by using innovative feed additives? If so, this could result in fewer Salmonella shedding pigs being delivered to the slaughterhouse. That in turn reduces the risk of meat being contaminated with this bacterium during the slaughter process. The ultimate goal is to reduce the number of human Salmonella cases and to maintain the strong economic position of Flemish pork exports.
Research approach
During this project feed additives based on organic acids and/or essential oils are further optimized in terms of composition or dose. These additives either appeared to be effective in a previous project or were delivered by new partners. These additives are evaluated for their potential to reduce Salmonella shedding by pigs both under controlled (challenge trials) and field conditions (on-farm). These on-farm field trials are essential to validate the potential of the additives in the field and to estimate the reduction effect of Salmonella contamination in the slaughterhouse.
Relevance/Valorisation
Salmonella Typhimurium is associated with pork consumption. According to the EFSA-baseline study, the prevalence of this serotype isolated from Belgian pigs at slaughter age and carcasses was 7.8% and 10.9%, respectively, causing Belgium to score badly in the EU. The Salmonella Action Plan (SAP) was started several years ago to improve public health as well as preserve the Belgian position as an important pork exporter. New knowledge on the effect of the additives on Salmonella shedding by pigs and Salmonella contamination of pork gives feed additive companies an opportunity to improve their products.  
Funding provider(s)
Flanders' Food
External partner(s)
Ugent - Fac. Bio-ingenieurswetenschappen
Date:1 Mar 2010 →  31 May 2012