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Report no. 432

Abstract
The effect of formic acid in drinking water on the prevalence of Salmonella in finishers was tested in two herds that had experienced problems with a high Salmonella prevalence for a longer period of time.

The pigs were tested from they weighed approx. 30 kg until slaughter at approx. 100 kg. The test comprised 12 blocks (replicates) in herd 1 and 20 blocks (replicates) in herd 2, and a total of 669 pigs in group 1 and 685 pigs in group 2.

The test comprised two groups:

There was no obvious effect on Salmonella prevalence when 1 per thousand formic acid was added to the water. It was not possible to prove any effect of adding 1 per thousand formic acid to water on the production parameters daily gain and lean meat percentage.

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