Effect of strategic administration of an encapsulated blend of formic acid, citric acid, and essential oils on Salmonella carriage, seroprevalence, and growth of finishing pigs

Overall, results suggest that strategic administration of an encapsulated blend of formic acid, citric acid, and essential oils, to finishing pigs for 28 days prior to slaughter has potential to prevent increased Salmonella shedding at certain time points as well as seroprevalence. However, this additive did not lower intestinal carriage, nor did it reduce seroprevalence to below the cut-off used for the high Salmonella risk category in Ireland (50%) or improve growth performance.