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• Part III - Salmonellosis
  • 11.27 Introduction
  • 11.28 Procedure when Salmonellosis Diagnosed in the Yards
  • 11.29 MD Procedures on the Slaughterboard
  • 1.30 Procedures at Abattoirs

Part III - Salmonellosis

11.27 Introduction

11.27.1 Salmonellosis in Animals

The disease occurs in all animal species and in most countries. All age groups are susceptible but the highest incidence in any species varies with age, e.g. dairy cattle - post calving, pigs - weaners, sheep - mainly adults.

The proportion of infected animals in an outbreak may range from sporadic (adult cattle) to 100% (pigs). The mortality rate is high and survivors are often debilitated, requiring a long convalescence.

11.27.2 Salmonellosis in Humans

A large proportion of food poisoning cases is due to Salmonella organisms. Symptoms include fever with headache, aching limbs, vomiting, stomach cramps and diarrhoea. The organism will survive freezing but can be killed by heat.

11.28 Procedure when Salmonellosis Diagnosed in the Yards

11.28.1 Meat Division Responsibility

The veterinarian shall:-

(a) Inform the manager of the situation and the manner in which his product will be affected.

(b) Condemn all animals showing clinical signs.

(c) Pass the remaining animals from the affected mobs for SPVD slaughter at the end of the day.

(d) Arrange for segregation of animals in adjacent pens from other animals in the yards.

(e) Arrange for bacteriological sampling and identification of product. (Refer 11.2.9.

11.28.2 Management Responsibility

(a) Carry out MD instructions.

(b) Ensure that condemned animals are promptly disposed of, without contamination of other mobs.

(c) Ensure that personnel handling the diseased animals, change or disinfect their protective clothing before handling healthy animals.

(d) Alter yard management so that healthy animals are kept out of adjacent pens and races.

(e) Disinfect affected pens and any adjoining contaminated pens.

(f) Prevent drainage, where possible, entering non-affected pens. If this is difficult, remove the animals from these pens and refrain from use until treated as in (e) above.

(g) Adjust chain speeds to cope with increased inspection workload.

(h) Arrange disinfection of slaughterboard, equipment and protective clothing, at the completion of slaughter.

11.29 MD Procedures on the Slaughterboard

These apply only to the SPVD mobs.

(a) Condemn ALL edible offals.

(b) Condemn any carcass and viscera showing evidence of enteritis or septicaemia.

(c) Retain and uniquely label all carcasses passing inspection.

(d) Collect any one of the following samples from each carcass:

(i) a complete rib, or

(ii) a mesenteric lymph node (will detect the carrier state), or

(iii) liver, or

(iv) kidney.

The options (ii) , (iii) and (iv) require chain speeds slow enough to collect and correlate samples from the viscera table, and are more prone to contamination, while option (i) results in mutilation. The company is to be given the choice.

Place each sample in a plastic bag and attach a label corresponding to the label on the carcass.

Sterilise sampling equipment between carcasses.

(e) Despatch samples to the nearest AHD laboratory and notify the lab superintendent of the situation.

(f) Dispose of the carcasses according to the individual test results. A positive result indicates septicaemia.

(g) Provide additional inspection staff if available to cope with increased inspection workload.

11.30 Procedures at Abattoirs

The SMI or Inspector in Charge will contact the RMV or the nearest Meat Division veterinarian if the disease is suspected.

When salmonellosis is confirmed, the veterinarian will supervise the procedures as for an export premises.