A qualitative risk assessment for human salmonellosis due to the consumption of fresh pork in Belgium

摘要

Although pigs contaminated with Salmonella rarely show clinical symptoms, control is important because of the public health concern. Both producers and consumers are interested in procedures for minimi/ing the risk of Salmonella infections. This studyoutlines the entire production path for fresh pork in Belgium, from farm to fork. Additionally, it describes the different critical points for Salmonella contamination, with emphasis on those steps that need extra attention and/or improvement. The datawas collected by means of questionnaires at the different steps of the process. In total, 3658 questionnaires were collected, which made it possible to draw up a nationwide image of the pork production process.