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Swine dysentery (bloody scours) can be difficult to differentiate from ileitis (Lawsonia), salmonellosis, whipworms, gastric ulcers or other intestinal disturbances without laboratory assistance. Yet, if SD is in your herd, it often will cost more than any of these other enteric pathogens.
Swine dysentery is a mucohemorrhagic diarrheal disease of pigs that is limited to the large intestine. Swine dysentery is most often observed in growing-finishing pigs and is associated with reduced growth performance and variable mortality. Etiology and Pathogenesis of Swine Dysentery
Swine dysentery (SD or bloody scours), once one of the most expensive swine diseases, largely disappeared in North America in the 1990’s with three site production and improved hygiene, among other changes in swine industry structure.
Treatment. Over the last few decades the range of treatments available for swine dysentery in the UK has declined both due to withdrawal of products (Carbadox, Arsenicals, Dimetridazole and Ronidazole) or by the development of variable levels of resistance to antibiotics (e.g. Tylosin).
Swine dysentery remains a challenge in many areas causing highly significant economic losses as well as implied welfare concerns. Several strategies can be implemented to support the prevention of swine dysentery. Swine dysentery is a severe infectious illness caused by the bacteria Brachyspira.
Swine dysentery is an infectious disease caused by the anaerobic spirochete, Brachyspira hyodysenteriae, seen in pigs worldwide. It causes a severe mucohaemorrhagic colitis of pigs, causing dysentry with variable amounts of mucous and necrotic material passed in the faeces.
Swine dysentery is caused by the spiral bacterium Brachyspira (formerly Serpulina or Treponema) hyodysenteriae and its close relative, B. hampsonii.
