Table 1.
Salmonella prevalence in adult pigs and environmental samples per slaughterhouse.
| Samples | Abattoirs | |||||
|---|---|---|---|---|---|---|
| sA | sB | sD | sE | sF | sG | |
| Pig | ||||||
| Lymph nodes | - (0/8) | - (0/3) | - (0/10) | - (0/10) | 40 (8/20) | (0/10) |
| Colon content | 12.5 (1/8) | - (0/3) | - (0/10) | - (0/10) | 40 (8/20) | (0/10) |
| Carcass | - (0/8) | - (0/3) | - (0/10) | - (0/10) | 55 (11/20) | 10 (1/10) |
| Liver | 12.5 (1/8) | - (0/3) | - (0/10) | - (0/10) | 50 (10/20) | (0/10) |
| Total | 32 | 12 | 40 | 40 | 80 | 40 |
| Environmental | ||||||
| CM | - (0/4) | - (0/2) | - (0/2) | - (0/2) | - (0/4) | 50 (1/2) |
| NCM | - (0/6) | - (0/3) | - (0/3) | - (0/3) | 33 (2/6) | 33 (1/3) |
| Scalding water | - (0/1) | - (0/1) | - (0/1) | - (0/1) | - | - (0/1) |
| Total | 11 | 6 | 6 | 6 | 10 | 6 |
-, not detected; CM, surfaces in contact with meat; NCM, surfaces not in contact with meat. The number of positive samples out of the total is reported in brackets.