We have developed a quantitative microbial risk assessment (QMRA) model to quantify salmonellosis risks in the household through pork consumption.
The risk factors for Salmonella prevalence on pig pen floors included having a pig pen next to the household (p = 0.055) and free access to the farm by visitors (p = 0.061).
Slaughter areas close to lairage without hygienic measures was a risk factor for carcass contamination at the slaughterhouse (p = 0.031).
78% of cooked pork samples were contaminated with Salmonella when the same hands, knife and cutting board were used for both raw and cooked pork.
Using the same cutting board resulted in 67% of cooked pork samples becoming contaminated with Salmonella.