D6-LancMtar Fanning, Saturday, Octobw 17,1992
SALMONELLA
IN SWINE
Salmonella problems are either
on the increase, or we’re getting
better at 'diagnosing them.
Dr. Tim Loula, a veterinarian
from Minnesota, recently told
other practitioners attending the
SPF Swine Conference that the
disease seems to be gaining
momentum in the Upper Midwest
Dr. Roy Shultz, a veterinarian
from lowa, says the incidence of
Salmonella cholerasuis in the last
three to four years is the worst he’s
seen in his 32 years of practice.
And Kent Schwartz, who works in
the lowa State University diagnos
tic laboratory, estimates that 25
percent of farms that finish pigs
and 10 percent of the farrow-to
flnish producers have had signs of
Salmonella in the last year or two.
Nature Of
Salmonella
Salmonella is a tough organism.
It can grow between temperatures
of 45 and 113 degrees Fahrenheit
It survives freezing and drying bet
ter than most bacteria. It’s been
known to live in manure oxidation
ditches for up to 47 days.
Fortunately, the cells are quick
ly inactivated by heat or sunlight
and most disinfectants are effec
tive at destroying Salmonella.
Pigs cany many types of Sal
monella, but only three known ser
otypes lead to clinical signs of dis-
Pork Prose
by
Kenneth B. Kephart
Penn State Extension Swine Specialist
ease. The major form is S. cholera
suis, which accounts for about 95
percent of all disease-causing sal
monella isolated from swine.
Pigs are affected from nursery
through finishing. Signs of the dis
ease include diarrhea, pneumonia,
purple colored ears and belly, and
a general lack of vigor. An impor
tant aspect of this serotype is that
the disease isn’t just in the gut
problems occur in many organ
systems.
For example, Salmonella,
which is usually not associated
with pneumonia, was the most
commonly isolated pathogen from
swine lungs in 1989 at the lowa
State University diagnostic lab. In
addition, pigs infected with S.
cholerasuis often suffer from sep
ticemia (bacterial contaminatior
of the blood).
The second type of Salmonella,
S. typhimurium, is isolated from
only 2 percent of clinically
affected swine. Because this ser
otype remains in the gut, diarrhea
and poor growing pigs are the rule.
Occasionally this and the S.
cholerasuis serotype can lead to a
rectal stricture, which stops the
passage of feces and eventually
kills the pig. On rare occasions, the
third serotype, C. typhisuis, clini
cally infects pigs. Pigs suffer from
prolonged diarrhea and poor
growth.
Spread Of
Salmonella
Pigs with diarrhea (of any Sal-
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monella serotype) will spread mil
lions of bacteria by the day. Even
common practices such as truck
ing, mixing, and collecting at feed
er pig sales can trigger pigs to shed
the organism.
The important concept to
remember is that the bacteria are
best transmitted from one pig to
another. In fact, this is about the
only mode of transmission in the
case of S. cholerasuis since feed
contamination with this type is
rare.
- S. typhimurium crosses species
lines, infecting other farm animals,
rodents, and birds (and possibly
humans) which may move to
neighboring farms spreading the
disease. Feed contamination also
occurs, although Salmonella con
tamination of meat and bone meal
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is much less prevalent than it was
10 years ago.
The Salmonella strains some
times found in pork supplies origi
nate from the live pig, but these are
serotypes that do not cause disease
in the pig.
Seeing a group of pigs wasting
away with profuse yellow to
brown diarrhea should make you
suspicious of a Salmonella infec
tion. But with signs like that, it
could just as easily be swine
dysentery or possibly necrotic
enteritis (caused by Campylobac
ter) if the pigs are in the nursery
stage.
With salmonella, small amounts
of tissue sloughed from the intesti
nal lining are often seen in the
manure. And you may also see
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some blood, although it’s usually
not as profuse as that of dysentery.
But there is no sense in guess
ing. Take a few pigs to the lab to
find out for sure.
Treatment
Little good news in this categ
ory. Most of the drugs at our dis
posal aren’t too effective against
Salmonella.
Kent Schwartz recently listed
the sensitivity of S. cholerasuis
isolates to various antibiotics.
Here’s the list plus a few
comments.
Table 1: Percentage of Sal
monella cholerasuis isolates sensi
tive to antimicrobials in 1988 (high
percentage means more effective)
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