Fewer and fewer salmonellae in pig fattening

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Jan 15, 2021 - Foods

Fewer and fewer salmonellae in pig fattening

In pig fattening, the risk of salmonella is lower than ever. The QS Qualität und Sicherheit GmbH has reflected this from the current salmonella monitoring. Compared to 2019, there has been a 50% decrease in the critical salmonella classification - category III farms - in the current year. In 2019, 3.3% of all 20,000 participating pig fattening farms showed an increased risk, while in 2020 it was around 1.6%.

In our laboratory, we regularly conduct tests for salmonella. Please feel free to contact us about it.

Our customer advisors are available for any inquiries.

Source:

- Magazine Fleischwirtschaft, Issue 12_2020

- Press release QS Qualität und Sicherheit GmbH, 26.11.2020