Rezerwuar Salmonella Typhimurium u swin i jego znaczenie w wywolywaniu zatruc pokarmowych ludzi

The article reviews the importance of pigs, pork and pork products as a source of food poisoning in humans caused by non-typhoidal Salmonella serovars, particularly Salmonella Typhimurium. Even in countries with highly competent veterinary services and satisfactory financial resources, symptomless carriers of Salmonella organisms are provided to the slaughter house by a high percentage of swine herds These are the primary source of secondary contamination of food products and ultimately of food poisoning in humans as well as infection by antibiotic-resistant strains capable of genetic transfer of these properties to bacteria of the human flora. Bearing in mind the abovementioned risk of infecting humans by Salmonella organisms, the fundamental components of veterinary prophylactic activity are the provision of satisfactory biosecurity and welfare to swine at the farm level combined with periodical disinfection and monitoring programs for Salmonella carriership of swine. This is continued by preventing additional spreading of Salmonella infection among swine during transportation to the slaughter house and while waiting for culling. Unfortunately, vaccination of swine in the farm against Salmonella is ineffective in decreasing carriership of non-typhoidal Salmonella serovars. Also the method of competitive exclusion for interfering with Salmonella colonization of the swine intestine proved unsatisfactory. An essential step is the prevention of secondary contamination of pork and pork products before human consumption. Bearing in mind the significance of Salmonella carriership in swine, as important food animals, for public health, further research for elaborating more effective procedures of preventing the carriership of non-typhoidal Salmonella is recommended. This review presents data on the mechanisms of Salmonella colonization of the swine intestine.