The battle against salmonella in pork

The initial plan to fight salmonella in pork dates back to 1995. Since then in the occurrence of salmonella in pork has decreased and fewer people become sick from eating pork. But there has been many fluctuations.

The plan to battle salmonella in pork consists of

• Observation and control of livestock
• Classification of livestock into levels of salmonella (1, 2 and 3)
• Fine to livestock in level 2 and 3 (industry’s initiative)
• Special slaughtering of livestock from level 3
• Observation of the occurrence of salmonella in fresh meat at the abattoir
• Hygienic and salmonella-reducing initiatives at the abattoirs
• Increased efforts against salmonella at abattoirs with great occurrence of salmonella

In 2009 a fourth plan in the battle against salmonella in pork was launched. The plan establishes a target for the occurrence of salmonella in insipid meat during the next five years.