Figure 5. Prevalence of Salmonella in Danish pig herds as determined by continuous serologic testing of all commercial pig herds (N >700,000 samples tested/year). Herds are categorized in three levels based on the proportion of seropositive meat juice samples during the last 3 months. Owners in level 2 and 3 are encouraged to seek advice on how to reduce the Salmonella problem in the herd (e.g., feeding, hygiene, and management). Furthermore, pigs from level 3 herds can only be slaughtered in special slaughterhouses under special hygienic precautions. Data from the Danish Veterinary and Food Administration.
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