Campylobacter spp. and Yersinia spp.:: Common risks in the pig production chain?

There is a lack of information about the prevalence of the zoonotic pathogens Campylobacter spp. and Yersinia spp. on the different steps of pig production. The aim of this study was to evaluate the prevalence of both pathogens by analysing 1040 faecal samples. Sampling took place in pigs of different age in four piglet rearing and twelve fattening units. In addition, 56 fodder and environmental samples were examined. During the slaughtering process, 122 pigs and their carcasses, respectively, were sampled three times. This study clearly shows that Compylobacter spp. and Yersinia spp. are widely distributed in pig herds, but are rarely found on carcasses or meat samples. These results lead to the conclusion that the applied slaughter techniques and the working methods are effective measures to reduce the hygiene risk and to guarantee consumer protection with regard to contamination and recontamination of meat products with Campylobacter spp. and Yersinia spp. On the basis of the risk analysis, the following trends could be identified to avoid high Compylobacter prevalence on the fattening level: bigger farms (> 1000 fattening places), separation of stables on mixed farms,fully slatted floor, own forage, no deworming and prophylaxis. Due to the data material, only tendencies could be calculated. Therefore, long term studies are needed to answer open questions concerning epidemiology and entry pathways of both pathogens. Additionally, no information about prevalence in the whole pig production chain is available, giving necessary hints on which stage of production elimination of pathogens is reasonable in order to reduce the entry.