Summarizing the current knowledge and existing knowledge gaps for pre-harvest and post-harvest Salmonella contamination in pork

Pork production is one of the most important industries in the world, and ensuring safety in the production chain is crucial for public health. Salmonella presence in pigs and pork products is a significant challenge within the pork industry. Salmonella can contaminate the production chain at any stage, from the farm sites to harvest and final product processing. Different strategies can be used to mitigate Salmonella on the farm and during transportation, lairage, and post-harvest; however, despite ongoing improvement of these interventions, many knowledge gaps remain and must be addressed. This review summarizes what is currently published in the literature regarding Salmonella contamination in pigs and pork, including the efficacy of common interventions, and highlights critical knowledge gaps at each production stage. Research recommendations to control Salmonella and enhance food safety and public health are also described herein.