Bacterial infections are quite common in dairy cattle,and frequently related to internal organ systems like e.g.respiratory,intestinal and udder infections.Lameness in dairy cattle is mainly caused by both infectious ...Bacterial infections are quite common in dairy cattle,and frequently related to internal organ systems like e.g.respiratory,intestinal and udder infections.Lameness in dairy cattle is mainly caused by both infectious and non-infectious hoof problems and these have different etiological background.At the moment(2018)the major infectious hoof disorders are DD(Digital Dermatitis)and IP(Interdigital Phlegmon).These are all due to infection from the area where dairy cows normally live and more or less intensive contact with“contaminated”manure.This paper gives insight in these different dermatitis problems cows are daily confronted with,with a focus on infectious hoof disorders as a more or less permanent problem in today’s dairy farming.展开更多
The zoonotic pathogens Salmonella and hepatitis E virus(HEV)are frequently found in domestic pigs.The consumption of contaminated pig meat products is one of the most common routes of such infections in humans.Accordi...The zoonotic pathogens Salmonella and hepatitis E virus(HEV)are frequently found in domestic pigs.The consumption of contaminated pig meat products is one of the most common routes of such infections in humans.Accordingly,it is important for abattoirs to implement adequate biosecurity and slaughter practises(BSPs)to control these microorganisms during production.However,checklists that abattoir staff or officials can use to assess whether BSPs are being implemented are not freely available.In the current study,which was conducted under the Biosecurity Practises for Pig Farming across Europe(BIOPIGEE)project as part of the European Joint Programme under Horizon 2020,we developed a questionnaire based on research published in recent decades and conducted an online survey of European abattoirs to determine which BSPs were being implemented to avoid pig carcass contamination with Salmonella and HEV.We received and analysed a total of 32 responses from Austria(3),Czechia(10),Estonia(2),Germany(6),Italy(5),the Netherlands(2),and the UK(4).The results revealed that most of the abattoirs adhered to well-established practises,such as hygienic evisceration,scalding,and controlled singeing.Nevertheless,notable gaps were identified.The small abattoirs reported the less consistent use of effective scalding procedures and relied more frequently on the manual removal of visible carcass contamination,whereas in the large abattoirs,standardised trimming or hot water washing was applied more often.These differences highlight the areas where targeted interventions,particularly improved cleaning methods for visibly contaminated carcasses,could substantially reduce the risk of Salmonella contamination.The results of this study could help abattoirs benchmark their current BSPs against those of their peers.Additionally,the questionnaire developed for this study may provide a useful checklist of practises and ideas to enhance BSP implementation.展开更多
文摘Bacterial infections are quite common in dairy cattle,and frequently related to internal organ systems like e.g.respiratory,intestinal and udder infections.Lameness in dairy cattle is mainly caused by both infectious and non-infectious hoof problems and these have different etiological background.At the moment(2018)the major infectious hoof disorders are DD(Digital Dermatitis)and IP(Interdigital Phlegmon).These are all due to infection from the area where dairy cows normally live and more or less intensive contact with“contaminated”manure.This paper gives insight in these different dermatitis problems cows are daily confronted with,with a focus on infectious hoof disorders as a more or less permanent problem in today’s dairy farming.
基金the One Health European Joint Pro-gramme,and funding was received from the European Union’s Horizon 2020 Research and Innovation Programme under the Grant Agreement No.773830.
文摘The zoonotic pathogens Salmonella and hepatitis E virus(HEV)are frequently found in domestic pigs.The consumption of contaminated pig meat products is one of the most common routes of such infections in humans.Accordingly,it is important for abattoirs to implement adequate biosecurity and slaughter practises(BSPs)to control these microorganisms during production.However,checklists that abattoir staff or officials can use to assess whether BSPs are being implemented are not freely available.In the current study,which was conducted under the Biosecurity Practises for Pig Farming across Europe(BIOPIGEE)project as part of the European Joint Programme under Horizon 2020,we developed a questionnaire based on research published in recent decades and conducted an online survey of European abattoirs to determine which BSPs were being implemented to avoid pig carcass contamination with Salmonella and HEV.We received and analysed a total of 32 responses from Austria(3),Czechia(10),Estonia(2),Germany(6),Italy(5),the Netherlands(2),and the UK(4).The results revealed that most of the abattoirs adhered to well-established practises,such as hygienic evisceration,scalding,and controlled singeing.Nevertheless,notable gaps were identified.The small abattoirs reported the less consistent use of effective scalding procedures and relied more frequently on the manual removal of visible carcass contamination,whereas in the large abattoirs,standardised trimming or hot water washing was applied more often.These differences highlight the areas where targeted interventions,particularly improved cleaning methods for visibly contaminated carcasses,could substantially reduce the risk of Salmonella contamination.The results of this study could help abattoirs benchmark their current BSPs against those of their peers.Additionally,the questionnaire developed for this study may provide a useful checklist of practises and ideas to enhance BSP implementation.
