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, Salmonella-suspected cases shall require to be tested in accredited laboratories with the disclosure of digital communication from the Danish Veterinary and Food Administration (regulating authority of this Order) which shall be required for the submission of laboratory test results of meat. Whom-ever is responsible for the submission of samples for bacteriological examination shall ensure that these will be analyzed according to the latest version of EN/ISO 6579 or NMKL no. 71. There may also be validated methods which must be made on the appropriate sample material (art. 28).
The Order consists of 11 Chapters and 9 Appendices: Scope and definitions (1); Salmonellosis in pigs (2); Surveillance (3); Fresh meat surveillance and management of tongue and tongue root meat (4); Investigation of critical resistant salmonella (5); Public surveillance (6); Handling of samples (7); Implementation of costs (8); Exemptions (9); Digital communication (10); Penalty and entry into force (11).
Appendix 1 - Suppliers 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 pig slaughterhouses.
Appendix 7 - Fresh swine-meat surveillance (swab samples).
Appendix 8 - Tongues and tongue root meat.
Appendix 9 - Monitoring of critical resistant salmonella.