Foodborne pathogens in the pig production chain: prevalence, diversity, and transmission of Salmonella and hepatitis E virus

To mitigate risks of foodborne pathogens in pork products, insights into the prevalence, diversity, sources and transmission of these pathogens within the pig production chain are needed. Due to differences in Salmonella and hepatitis E virus (HEV) epidemiology within the pig production chain, both pathogens need to be considered when implementing control strategies to reduce the risk of foodborne disease from pork products. This project uses an integrated approach for research into the epidemiology of two key pig-borne pathogens mainly transmitted to humans through food.

The main objectives are

  1. Determining the sources and risk factors for Salmonella and HEV infection in pig herds
  2. Determining the prevalence and diversity at primary production and in the slaughter phase,
  3. Tracking the transmission of Salmonella and HEV throughout the production chain, from breeding farms to slaughterhouse, by a combined microbiological and molecular approach.

To address these objectives, different studies will be performed: 1) a cross-sectional study at fattening pig farms, including sampling of fattening pigs on farm-level, farmers, drinking water and animal feed, together with an extensive questionnaire focused on farm structure and management practices, amongst others; 2) a longitudinal study, with follow-up sampling of individual pigs at breeding and fattening farms at different sampling moments, as well as sampling of drinking water, animal feed and the (farm) environment; 3) a slaughterhouse study, with sampling of pigs at lairage and their carcasses/organs, linked to both the cross-sectional and longitudinal study; 4) a molecular microbiological study of Salmonella and HEV isolates from the cross-sectional, longitudinal and slaughterhouse studies, as well as historical data. Both conventional and non-conventional (e.g. welfare-friendly or circular) farm types will be included, to explore differences in prevalence, diversity, sources and transmission of Salmonella and HEV in different farming systems.

Contact 
Hester Bloem