Screening of Salmonella antibodies in pigs on serum vs meat juice : effect of muscle type, chilling of carcasses and duration of sample conservation

Monitoring of Salmonella status of pig farms is performed according to various protocols including meat juice collection at slaughterhouse (1). However data about the impact of sampling procedures on the results are scarce. In this trial, we compare several protocols, in order to test the effects of various origins of sample (serum vs meat juice collected on different muscles), time of sampling (end of slaughter vs after first cooling) and conservation duration of frozen meat juice samples before analysis