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.
It is very important to establish a series of preventive measures to prevent a worsening health status with the introduction of new serotypes.
The farms can be free from PRRS, enzootic pneumonia, atrophic rhinitis, pleuropneumonia, scabies, swine dysentery, and so on. However, why is it we are still unable to characterize farms as Salmonella-free?
This chapter is intended as a roadmap for the development of a Salmonella control program for factories, a program whose aim should be to minimize Salmonella contamination, of any and all serotypes.