These data suggest that environmental temperature; in particular lower environmental temperatures in early finisher pigs and high environmental temperature in older finisher pigs are associated with increased Salmonella prevalence. This holds promise for designing interventions pre-harvest that have positive impacts on swine health, production performance and food safety. Further studies to understand the impact of environmental management of swine barns under different building designs and different geographical regions are needed. Furthermore, more intensive monitoring of both the barn environment and Salmonella shedding is necessary to understand the time period between suboptimal thermal conditions and Salmonella shedding in swine.
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