Antibody Responses to Salmonella in Pigs from Weaning Up to Marketing and Presence of Salmonella at Slaughter.

Salmonella is estimated to be one of the leading causes of enteric illness worldwide. Human salmonellosis is most frequently related to contaminated food products, particularly those of animal origin, such as pork. Pigs are often asymptomatic carriers of Salmonella, highlighting the importance of identifying high-prevalence farms and effective detection methods. The objectives of this study were to investigate Salmonella antibody responses and their association with on-farm shedding and Salmonella isolation at slaughter. Fourteen groups of pigs from eight farrowing sources were followed from birth to slaughter (totaling 796 pigs). Information about farm management was collected through a questionnaire. Blood and fecal samples were collected four times at different stages of production, and palatine tonsils/submandibular lymph nodes were obtained at slaughter. Sera were tested for Salmonella antibodies by enzyme-linked immunosorbent assay, and fecal/tissue samples were cultured for Salmonella. Data were analyzed using a mixed-effect multivariable modeling method with farm, litter, and pig as random effects. Salmonella seropositivity rates were 20.3%, 5.8%, 15.9%, and 37.3% at weaning, at the end of nursery, at end of grower, and at end of finisher, respectively. Salmonella seropositivity and shedding increased with age (p < 0.05), and pigs shedding Salmonella were more likely to test seropositive (p = 0.02). Antibody response and shedding on-farm had no significant association with isolation of Salmonella from tissues harvested at slaughter. The variation in Salmonella seropositivity due to farm was 28.9% of total variation. These findings indicate that on-farm intervention may be a more effective approach to control Salmonella and to reduce the presence of Salmonella at slaughter. Additionally, the observation that some pigs in this study were Salmonella-negative throughout production and at slaughter is promising with regard to food safety, and studies are needed to explore the genotypes of those pigs.