Minimising salmonella risk

The QS salmonella monitoring program enables the salmonella entry risk to be observed. The number of infected or contaminated animals can thus be reduced, potential sources of entry to the QS fattening companies can be recognised and eliminated. QS is obliged to carry out salmonella monitoring for pigs and poultry.

Salmonella monitoring for fattened pigs

The random sample testing for salmonella is carried out at the abattoir (blood samples from the meat) or at the pig producer (blood samples taken by a vet). The samples are tested in QS recognised laboratories for the existence of salmonella antibodies. The results are recorded in the central QS salmonella database and evaluated.

The number of positive results is used to categorize the pig producers into salmonella category I (low risk), II (medium risk) or III (high risk).

Pig producers categorized into category III are obliged to, in agreement with the farm veterinary, to identify the sources of salmonella and to take targeted measures to reduce the salmonella at the farm. This includes the cleaning and disinfection of empty stall sections as well as regular pest control.

Companies categorised into category II must critically proof the hygiene in their companies and optimize if necessary.

QS has expanded the the salmonella database to include a consulting module to help support the veterinarians and farmers. The consulting module can be used to systematically check the pig producers for weaknesses, specifies measures to be taken and to monitor the development of the farm.

Salmonella monitoring for poultry meat

The sampling for salmonella is carried out directly at the poultry farms. The chicks or young animals are checked for salmonella when they are put into stalls, and shortly before slaughtering. If an examination detects salmonella, the farmer is asked to implement suitable measures to prevent the spreading of salmonella in the farm. The abattoir is informed of the examination results prior to delivery of the animals and ensures that specific measures are taken to prevent cross-contamination in the slaughtering process. Keepers of laying hens also examine animals regularly for the presence of salmonella in order to ensure that any potential contamination of eggs is dealt with in a timely manner.