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Review article - Peer-reviewed, 2023

Salmonella enterica prevalence, serotype diversity, antimicrobial resistance and control in the European pork production chain

Roasto, Mati; Bonardi, Silvia; Maesaar, Mihkel; Alban, Lis; Gomes-Neves, Eduarda; Vieira-Pinto, Madalena; Vagsholm, Ivar; Elias, Terje; Lindegaard, Lene Lund; Blagojevic, Bojan


Background: A risk assessment conducted by EFSA identified Salmonella enterica (Salmonella) as a high-risk hazard at the EU level in the context of meat inspection of swine. Despite pork being considered an important source of S. Typhimurium and its monophasic variant, Regulation (EC) No 2073/2005 does not set criteria for specific Salmonella serotypes. Enforcing specific criteria for Salmonella target serotypes could result in a reduction in the prevalence of Salmonella in the pork production chain, as has happened in broiler flocks. Scope and approach: This study gives an overview of Salmonella enterica in the European pork chain, discussing prevalence, serotype diversity, antimicrobial resistance and epidemiological importance during the last 20 years. Additionally, future trends and recommendations regarding control of Salmonella in the European pork production chain are introduced. Key findings and conclusions: The highest proportions of Salmonella-positive samples were observed at the fattening pig farm level, whereas the prevalence of Salmonella on pig carcasses was much lower. Among epidemiologically important serotypes, isolates of S. Typhimurium, and its monophasic variant were found to be resistant to ampicillin, sulfamethoxazole, streptomycin and tetracycline. Future Salmonella control in the pork production chain can preferably be conducted through a risk-based meat safety assurance system. In conclusion, a fit-for-purpose strategy applied to the pork production chain and adapted to the national epidemiological situation can deliver acceptable consumer safety.


Salmonella enterica; Pork production chain; Prevalence; Serotype; Antimicrobial resistance; Control

Published in

Trends in Food Science and Technology
2023, volume: 131, pages: 210-219

Authors' information

Roasto, Mati
Estonian University of Life Sciences
Bonardi, Silvia
University of Parma
Mäesaar, Mihkel
Estonian University of Life Sciences
Alban, Lis
University of Copenhagen
Gomes-Neves, Eduarda
Universidade do Porto
Vieira-Pinto, Madalena
University of Tras-os-Montes and Alto Douro
Elias, Terje
Estonian University of Life Sciences
Lund Lindegaard, Lene
Danish Agriculture and Food Council
Blagojevic, Bojan
University of Novi Sad

UKÄ Subject classification

Food Science

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