We must come up with new strategies. The objective would be to prevent the animals going for slaughter from shedding Salmonella when they arrive at the abattoir, since they are the biggest responsible for carcass contamination.
In most fattening herds, the biggest risk for the finisher pigs to become infected with Salmonella is the within-farm contamination cycle of Salmonella. The biggest risk for introduction of Salmonella is buying infected piglets.
Several reasons explain the failure of the German Salmonella Monitoring Programme to result in a continuous reduction of the frequency of salmonella-carrying pigs sent to slaughter at a national level.
The success of the Danish salmonella program in pigs and pork is a result of improvements in slaughterhouse hygiene, more than it can be attributed to control in primary production. Today focus is on the end result, measured as carcass prevalence.
Control programs, which should have started in 2012, have not yet been implemented in most European countries today
Interventions can only reduce but not eradicate Salmonella from the herd. This emphasises the importance of trying to avoid introduction especially Salmonella Typhimurium or Salmonella Derby.
EFSA estimates that, across the EU, up to 27% of human Salmonellosis cases may be attributed to pig meat.