QS Salmonella Monitoring
With the salmonella monitoring in the QS scheme, farmers, veterinarians, abattoirs and laboratories actively contribute to the quality assurance of food. The goal of the monitoring is to identify and eliminate possible entry sources of salmonella on QS fattening farms in order to reduce the number of animals coming in contact with salmonella. The monitoring covers all fattening pig and poultry production businesses in the QS scheme.
Pig farming: effectively reducing the transmission of salmonella
Sampling for salmonella is either done at the abattoir by taking meat juice samples or in pig fattening businesses by means of blood samples drawn by a veterinarian. The samples are then analysed for the existence of salmonella antibodies in QS-recognised laboratories. The analysis results are recorded and evaluated in the QS salmonella database. Pig fatteners receive a status report on their results every quarter.
Annex 8.3 Checklist for Determining Possible Sources of Salmonella
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Annex 8.2 Declaration on the ad-hoc categorization of a pig production farm business
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Annex 8.1 Record Sheet for Examination Bodies Salmonella Monitoring (pig)
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Salmonella Monitoring - Database instructions for laboratories
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Salmonela Monitoring - Database Instructions for Coordinators
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Salmonella Monitoring - Database Instructions for Abattoirs
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Supporting document: Recommendations for the Reduction of Cross-Contamination with Salmonella during the Slaughtering Process
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QS approved laboratories salmonella monitoring
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Poultry production: paying attention and avoiding contamination
Sampling for salmonella is done directly at the poultry farming business or at the hatchery in the case of day-old chicks. The flock is again tested for salmonella by means of boot sock tests shortly before slaughtering. If salmonella is detected during this test, the poultry farmer is obliged to initiate suitable measures to prevent it from spreading. The abattoir is notified of the examination results before the animals are delivered for slaughter and must ensure by taking specific actions that cross-contamination is avoided during the slaughter process.