Salmonella in pork on the island of Ireland

A study was carried out on the occurrence of Salmonella on pork on the island of Ireland and an assessment of the risk factors contributing to its transmission. It included microbiological studies to track the Salmonella status of individual pigs through the pork chain from farm to primal cuts. Studies on the Salmonella status of pork cuts in boning hall, and on raw pork cuts at retail were also undertaken. A quantitative microbial risk assessment model was developed for Salmonella on pork cuts covering the chain from slaughter to boned-out cuts.