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Volume 9, Number 7—July 2003

Synopsis

Salmonella Control Programs in Denmark

Henrik C. Wegener*Comments to Author , Tine Hald*, Lo Fo Wong*, Mogens Madsen*, Helle Korsgaard*, Flemming Bager*, Peter Gerner-Smidt†, and Kåre Mølbak†
Author affiliations: *Danish Veterinary Institute, Copenhagen, Denmark; †Statens Serum Institut, Copenhagen, Denmark

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Table 2

Salmonella surveillance in pig and pork production, Denmark, 2001

Type of production Sample No. and frequency Response
Breeding and multiplying herds
Blood
10 times a mo
Confirmatory bacteriologic testing and restrictions on the movement of animals if above predetermined level
Pig herds
Feces
100 in 20 pools of five collected on indication
Salmonella reduction plan implemented
Slaughter pig producers producing >200 pigs per year
Meat juice
Depending on herd size (60–100 samples per yr). Samples are collected continuously and semi-randomly
Confirmatory bacteriologic testing (20 pools of 5 fecal samples). Herds are assigned to one of three levels depending on serology. Level 1: no sanctions; level 2: implementation of Salmonella reducing actions in the herd; and level 3: same as level 2 and obligatory slaughter of pigs under special hygienic precautions, including postslaughter microbial testing and potential heat treatment of all meat products
Carcass after slaughter Surface swab Swabs of five carcasses are pooled into one sample. One sample per day in each slaughterhouse. Slaughterhouses exceeding a predetermined number of positive swabs in a 3-mo period are obliged to implement corrective actions

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