Salmonella was estimated on average to be present in one in ten pigs slaughtered for human consumption, but levels for Salmonella detected in pigs varied from 0% to 29% between Member States.
The results will now be used to help the European Commission to set targets to reduce Salmonella in pigs across the EU. Testing of slaughter pigs across the 25 Member States participating in this survey was based on a randomly selected sample drawn from slaughterhouses representing 80% of the pigs slaughtered in each Member State. Related website
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