The Order sets regulations on the trade of swine and applies to the control of salmonellosis in swine meat destined to human consumption. Prevention of salmonellosis shall be implemented by ensuring these animals at risk of contamination are kept in specific enclosed areas for veterinary inspection. In particular, its digital communication from the Danish Veterinary and Food Administration which shall be required for the submission of laboratory test results of meat, reports etc. (article 34). Salmonella-suspected cases shall require to be tested in accredited laboratories (art. 28, sect. 4).
The Order consists of 11 Chapters and 9 Appendices: Scope and definitions (1); Salmonellosis in pigs (2); Surveillance crews (3); Fresh meat surveillance and management of tongue and tongue root meat (5); Investigation of critical resistant salmonella (6); Public surveillance (6); Handling of samples (7); Implementation of costs (8); Exemptions (9); Digital communication (10); Penalty and entry into force (11).
Appendix 1 - Supplier Information.
Appendix 2 - Form for reporting of piglets suppliers.
Appendix 3 - Mapping.
Appendix 4 - Salmonella categorization of herds.
Appendix 5 - Specific slaughtering.
Appendix 6 - Swab samples. Specific slaughtering of pig herds.
Appendix 7 - Fresh swine-meat surveillance (swab samples).
Appendix 8 - Tongues and tunge root meat.
Appendix 9 - Monitoring of critical resistant salmonella.