Porcine salmonellosis

What is it?

Porcine Salmonellosis is an enteropathic infection meaning that the infection occurs in the intestines/ intestinal tract. When infected it can cause inflammation and tissue death (necrosis) within the small and large intestine due to ulcers that have formed, it is most commonly caused by Salmonella enterica, S. Typhimurium

It is most common in piglets from weaning age to 5 months old.

Symptoms & how it spreads

It is commonly spread via infected rodents coming into contact with the water and food source or leaving their faeces which will have the bacteria in. 

Some of the most common may include:

  • Diarrhoea (yellow) - sometimes with blood and mucus 
  • Fatigue (lack of energy, not wanting to move)
  • depression
  • Pneumonia 
  • Fever
  • respiratory issues 
  • Reduced feed intake
  • Lasts between 3-7 days

Treatment, Prevention & Control

There are two main treatment options 

  • Antimicrobial medication 
    • Putting this medication into the pigs water or given to the Sow 
  • Vaccination 
    • Live vaccines are proven to be effective 

Prevention and control of the infection is mainly down to biosecurity (cleaning, disinfecting equipment) and vaccination. 

Is it a notifiable disease?

Yes, it is a notifiable disease especially if it is on a food produce farm as this is for human consumption. If you have a positive case on your premises you will need to notify local abattoirs under the EU legislation and also notify DEFRA and APHA