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.
In this article Salmonella critical contamination points in the abattoir will be analyzed, as well as the measures that can be taken with regard to them.
The risk of contamination by Salmonella increases along the food chain, reaching its maximum in the abattoir. So, the abattoir is one of the points in which the actions carried out can be most effective.
When exposed, the pigs get infected in less time than the length of the transportation and the waiting period (prior to the slaughter) in the abattoir.