Assessing the effect of on-farm and abattoir interventions in reducing human salmonellosis from pig meat consumption in the EU

Pigs are commonly infected with Salmonella spp. at the slaughterhouse, and the consumption of pig meat is hypothesised to be an important contributor to human salmonellosis. The European Union (EU) will shortly set targets for the reduction of Salmonella in pigs at slaughter for each Member State (MS), and each MS is expected to put in place a National Control Plan (NCP) in order to achieve their targets. If MSs are to realise their targets then practical interventions that consistently work must be identified