The association between herd characteristics and salmonella prevalence in slaughter age pigs

Many factors have the potential to result in exposure of pigs to Salmonella and/or to increase the potential shedding at the time of slaughter. Observation of selected production systems has suggested that control of Salmonella may not occur using common disease management strategies, such as batch pig flow, as do many other diseases.\u27 A rational approach to Salmonella reduction would be to rank risk factors, to aid in selecting. We designed this study to assess risk factors of Salmonella status at slaughter