Order No. 1426 on salmonella in swine.

This Order lays down provisions for the monitoring of salmonellosis and salmonella in swine. It covers primary production as well as the monitoring, slaughter, and handling of slaughtered meat. The Order also deals with the requirements for laboratory examinations and reporting from laboratories. Obligations and responsibilities are laid down for persons that are responsible for livestocks, veterinaries, and laboratories. Powers are given to the Danish Veterinary and Food Administration for implementation. Salmonella-suspected cases shall be tested in accredited laboratories and the person responsible for the submission of samples for bacteriological examination shall ensure that these are analysed according to the latest version of EN/ISO 6579 or NMKL no. 71 (art. 25).
The Order consists of ten Chapters and nine Annexes: Scope and definitions (1); Salmonellosis in swine (2); Monitoring of livestock(3); Monitoring of fresh meat and management of tongue and tongue root meat (4); Official supervision (5); Handling of samples (6); Expenditures (7); Exemptions (8); Digital communication (9); Penalties and entry into force (10).
Annex 1 - Suppliers Information.
Annex 2 - Form for reporting of piglets suppliers.
Annex 3 - Mapping.
Annex 4 - Salmonella categorization of livestock.
Annex 5 - Specific slaughtering.
Annex 6 - Swab samples - specific pig slaughterhouses.
Annex 7 - Fresh swine-meat monitoring (swab samples).
Annex 8 - Tongues and tongue root meat.
Appendix 9 - Monitoring of critical resistant salmonella.