Firstly, in the 1990’s, surveillance of food-borne pathogens has increased which gives the impression that levels of salmonella in meat products are increasing dramatically. This rise in surveillance has coincided with more attention to the emergence of virulent strains and more attention to antibiotic resistance.

Secondly, from the swine medicine perspective, there have been more reports in the late 90’s of Salmonella typhimurium clinical outbreaks in “high-health” growing pigs raised in well-run, sanitary barns. This report presents such a case.

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Source: Paper presented at the Banff Pork Seminar - January 2002