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Seroprevalence of Anti–Hepatitis E Virus and Anti-Salmonella Antibodies in Pigs at Slaughter in Switzerland

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Abstract:

Hepatitis E virus (HEV) and Salmonella bacteria are zoonotic pathogens that can be acquired by foodborne transmission because food animals, for example pigs, are recognized as a reservoir. The objectives of this study were to determine the seroprevalence of anti-HEV immunoglobulin G (IgG) and anti-Salmonella antibodies from healthy pigs at slaughter in Switzerland, a country with a good health status of pig herds (e.g., eradication of enzootic pneumonia) compared with those of many countries in the European Union, and a rate of importation of live pigs that is very low (<1%). Based on pooled (diaphragm muscles from 3 to 5 animals per producer) meat juice samples, 120 (60%) of 200 and 8 (4%) of 200 samples were positive for anti-HEV IgG and anti-Salmonella antibodies, respectively. HEV seems to be highly prevalent among fattening pigs in Switzerland, whereas the low seroprevalence of anti-Salmonella IgG has not changed in recent years.

Document Type: Research Article

DOI: https://doi.org/10.4315/0362-028X.JFP-12-058

Affiliations: 1: Institute of Food Science, Department of Veterinary Sciences, Ludwig-Maximilians-University, Munich, Germany., Email: silke.wacheck@lmu.de 2: Department of Zootechnical Science and Food Inspection, Faculty of Veterinary Medicine, University of Naples Federico II, Naples, Italy, Institute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zurich, CH-8057 Zurich, Switzerland 3: Institute of Food Science, Department of Veterinary Sciences, Ludwig-Maximilians-University, Munich, Germany 4: Institute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zurich, CH-8057 Zurich, Switzerland

Publication date: 2012-08-01

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