{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,16]],"date-time":"2026-06-16T00:53:14Z","timestamp":1781571194036,"version":"3.54.5"},"reference-count":39,"publisher":"PAGEPress Publications","issue":"2","license":[{"start":{"date-parts":[[2026,3,12]],"date-time":"2026-03-12T00:00:00Z","timestamp":1773273600000},"content-version":"unspecified","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Ital J Food Safety"],"abstract":"<jats:p>This study compares Salmonella monitoring data obtained from food business operator (FBO) self-monitoring and competent authority (CA) official sampling on pig carcasses in a high-throughput Italian slaughterhouse over 10 years (2012-2021 for FBO; 2014-2021 for CA). A total of 1560 FBO and 377 CA samples were analyzed. Salmonella prevalence was 3.46% [95% confidence interval (CI): 2.6-4.5] for FBO and 10.34% (95% CI: 7.3-13.5) for CA, with statistically significant yearly differences in 2015, 2017, 2018, and 2020 (p&lt;0.05). Derby was the predominant serovar (22.6%); however, 20.4% of the FBO isolates were classified only as \u201cNo Typhimurium and Enteritidis\u201d, highlighting gaps in serotyping protocols. Discrepancies likely reflect differences in sampling frequencies, carcass origins, and the use of different accredited laboratories by FBO and CA (private and official ones, respectively). The study identifies regulatory ambiguities, including a mistranslation in the Italian Ministerial Note, and recommends enhanced farm-level controls and harmonized surveillance.<\/jats:p>","DOI":"10.4081\/ijfs.2026.14646","type":"journal-article","created":{"date-parts":[[2026,3,12]],"date-time":"2026-03-12T14:24:22Z","timestamp":1773325462000},"source":"Crossref","is-referenced-by-count":0,"title":["Process hygiene criteria for &lt;i&gt;Salmonella&lt;\/i&gt; in pig carcasses: comparing food business operator self-monitoring and official sampling in an Italian high-throughput slaughterhouse"],"prefix":"10.4081","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9163-0854","authenticated-orcid":false,"given":"Mauro","family":"Conter","sequence":"first","affiliation":[{"name":"Inspection of Food of Animal Origin, Department of Veterinary Science, University of Parma"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Martina","family":"Rega","sequence":"additional","affiliation":[{"name":"Inspection of Food of Animal Origin, Department of Veterinary Science, University of Parma"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cristina","family":"Bacci","sequence":"additional","affiliation":[{"name":"Inspection of Food of Animal Origin, Department of Veterinary Science, University of Parma"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Silvia","family":"Bonardi","sequence":"additional","affiliation":[{"name":"Inspection of Food of Animal Origin, Department of Veterinary Science, University of Parma"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"2549","published-online":{"date-parts":[[2026,3,12]]},"reference":[{"key":"218921","doi-asserted-by":"crossref","unstructured":"Arguello H, Carvajal A, Collazos JA, Garc\u00eda-Feliz C, Rubio P, 2012. Prevalence and serovars of Salmonella enterica on pig carcasses, slaughtered pigs and the environment of four Spanish slaughterhouses. Food Res Int 45:905-12.","DOI":"10.1016\/j.foodres.2011.04.017"},{"key":"218922","doi-asserted-by":"crossref","unstructured":"Berends BR, Van Knapen F, Snijders JMA, Mossel DAA, 1997. Identification and quantification of risk factors regarding Salmonella spp. on pork carcasses. Int J Food Microbiol 36:199-206.","DOI":"10.1016\/S0168-1605(97)01267-1"},{"key":"218923","doi-asserted-by":"crossref","unstructured":"Bonardi S, 2017. Salmonella in the pork production chain and its impact on human health in the European Union. Epidemiol Infect 145:1513-26.","DOI":"10.1017\/S095026881700036X"},{"key":"218924","doi-asserted-by":"crossref","unstructured":"Bonardi S, Alpigiani I, Bruini I, Barilli E, Brindani F, Morganti M, Cavallini P, Bolzoni L, Pongolini S, 2016. Detection of Salmonella enterica in pigs at slaughter and comparison with human isolates in Italy. Int J Food Microbiol 218:44-50.","DOI":"10.1016\/j.ijfoodmicro.2015.11.005"},{"key":"218925","doi-asserted-by":"crossref","unstructured":"Bonardi S, Morganti M, Pupillo G, Brindani F, 2018. Salmonella Brandenburg in the pork chain in Italy: Genetic comparison with the human isolates. Ital J Food Saf 7:6938.","DOI":"10.4081\/ijfs.2018.6938"},{"key":"218926","doi-asserted-by":"crossref","unstructured":"Bonardi S, Blagojevic B, Belluco S, Roasto M, Gomes-Neves E, V\u00e5gsholm I, 2021. Food chain information in the European pork industry: where are we? Trends Food Sci Technol 118:833-9.","DOI":"10.1016\/j.tifs.2021.10.030"},{"key":"218927","doi-asserted-by":"crossref","unstructured":"Borch E, Nesbakken T, Christensen H, 1996. Hazard identification in swine slaughter with respect to foodborne bacteria. Int J Food Microbiol 30:9-25.","DOI":"10.1016\/0168-1605(96)00988-9"},{"key":"218928","doi-asserted-by":"crossref","unstructured":"Brasileiro ACM, de Souza Santos MA, Cordeiro de S\u00e1 CVG, Rodrigues CS, Haddad JPA, 2025. Prevalence and risk factors for Salmonella spp. on pig carcass, before and after chilling, in Brazil. Vet Sci 12:803.","DOI":"10.3390\/vetsci12090803"},{"key":"218929","doi-asserted-by":"crossref","unstructured":"Carvajal A, Kramer M, Arg\u00fcello H, 2024. Salmonella control in swine: a thoughtful discussion of the pre- and post-harvest control approaches in industrialized countries. Animals 14:1035.","DOI":"10.3390\/ani14071035"},{"key":"218930","doi-asserted-by":"crossref","unstructured":"Chalias A, Grispoldi L, Cenci Goga B, 2022. A risk assessment model for Salmonella spp. in swine carcasses. EFSA J 20:e200405.","DOI":"10.2903\/j.efsa.2022.e200405"},{"key":"218931","doi-asserted-by":"crossref","unstructured":"Correia-Gomes C, Leonard F, Graham D, 2021. Description of control programmes for Salmonella in pigs in Europe. Progress to date? J Food Saf 41:e12916.","DOI":"10.1111\/jfs.12916"},{"key":"218932","unstructured":"ECDC, 2020. Salmonella the most common cause of foodborne outbreaks in the European Union. Available online: https:\/\/www.ecdc.europa.eu\/en\/news-events\/ Salmonella-most-common-cause-foodborne-outbreaks-european-union."},{"key":"218933","doi-asserted-by":"crossref","unstructured":"EFSA, 2010. Application of systematic review methodology to food and feed safety assessments to support decision making. EFSA J 8:1637.","DOI":"10.2903\/j.efsa.2010.1637"},{"key":"218934","doi-asserted-by":"crossref","unstructured":"EFSA, ECDC, 2025. The European Union One Health 2024 Zoonoses report. EFSA J 23:e9759.","DOI":"10.2903\/j.efsa.2025.9759"},{"key":"218935","unstructured":"European Commission, 2005. Regulation (EC) No 2073\/2005 of 15 November 2005 on microbiological criteria for foodstuffs. In: Official Journal, L 338\/1, 22\/12\/2005."},{"key":"218936","unstructured":"European Commission, 2014. Regulation (EU) No 218\/2014 amending Annexes to Regulations (EC) No 853\/2004 and 854\/2004. In: Official Journal, L 69\/95, 8\/03\/2014."},{"key":"218937","unstructured":"European Commission, 2019. Implementing Regulation (EU) 2019\/627 of 15 March 2019, laying down uniform practical arrangements for official controls on products of animal origin intended for human consumption. In: Official Journal, L 131\/51, 17\/05\/2019."},{"key":"218938","doi-asserted-by":"crossref","unstructured":"Garc\u00eda-D\u00edez J, Saraiva S, Moura D, Grispoldi L, Cenci-Goga BT, Saraiva C, 2023. The importance of the slaughterhouse in surveilling animal and public health: a systematic review. Vet Sci 10:167.","DOI":"10.3390\/vetsci10020167"},{"key":"218939","doi-asserted-by":"crossref","unstructured":"Gross J, Langkabel N, Merle R, Meemken D, 2025. Cleanliness of pigs on arrival at the abattoir and its impact on the microbial status in the lairage and after singeing: a cross-sectional study regarding different husbandry systems. J Consum Prot Food Saf 20:295-302.","DOI":"10.1007\/s00003-025-01574-4"},{"key":"218940","unstructured":"ISO, 2014. Microbiology of the food chain\u2014Horizontal method for the detection, enumeration and serotyping of Salmonella Part 3: Guidelines for serotyping of Salmonella spp. ISO Norm 6579-3:2014. International Standardization Organization ed., Geneva, Switzerland."},{"key":"218941","unstructured":"ISO, 2017. Microbiology of the food chain\u2014Horizontal method for the detection, enumeration and serotyping of Salmonella\u2014Part 1: Detection of Salmonella spp. ISO Norm 6579-1:2017. International Standardization Organization ed., Geneva, Switzerland."},{"key":"218942","doi-asserted-by":"crossref","unstructured":"Lauteri C, Festino AR, Conter M, Vergara A, 2022. Prevalence and antimicrobial resistance profile in Salmonella spp. isolates from swine food chain. Ital J Food Saf 22:9980.","DOI":"10.4081\/ijfs.2022.9980"},{"key":"218943","doi-asserted-by":"crossref","unstructured":"Mar\u00edn C, Chinillac MC, Cerd\u00e0-Cu\u00e9llar M, Das\u00ed LM, Navarro SS, Ayats T, Marco-Jimenez F, Vega S, 2019. Contamination of pig carcass with Salmonella enterica serovar Typhimurium monophasic variant 1,4,12:i:- originates mainly in live animals. Sci Total Environ 703:134609.","DOI":"10.1016\/j.scitotenv.2019.134609"},{"key":"218944","doi-asserted-by":"crossref","unstructured":"Martelli F, Oastler C, Barker A, Jackson G, Smith RP, Davies R, 2021. Abattoir-based study of Salmonella prevalence in pigs at slaughter in Great Britain. Epidemiol Infect 149:e218.","DOI":"10.1017\/S0950268821001631"},{"key":"218945","doi-asserted-by":"crossref","unstructured":"Mati Roasto M, Bonardi S, M\u00e4esaar M, Alban L, Gomes-Neves E, Vieira-Pinto M, V\u00e5gsholm I, Elias T, Lindegaard LL, Blagojevic B, 2023. Salmonella enterica prevalence, serotype diversity, antimicrobial resistance and control in the European pork production chain. Trends Food Sci Technol 131:210-9.","DOI":"10.1016\/j.tifs.2022.12.007"},{"key":"218946","unstructured":"Ministry of Health, 2014. Salmonelle nelle carni suine \u2013 Norme specifiche applicabili ai controlli ufficiali \u2013 Reg. (UE) n.217\/2014 modifica del Reg. (CE) n. 2073\/2005 e Reg. (UE) 2018\/2014 modifica del Reg. (CE) 854\/2004. Repertorio Atti n.: 31817-P-05\/08\/2014."},{"key":"218947","unstructured":"Ministry of Health, 2016. Intesa, ai sensi dell\u2019articolo 8, comma 6, della legge 5 giugno 2003, n. 131, tra il Governo, le Regioni e le Province autonome di Trento e Bolzano sul documento concernente \u201cLinee guida per il controllo ufficiale ai sensi dei Regolamenti (CE) 882\/2004 e 854\/2004\u201d. Repertorio Atti n.: 212\/CSR del 10\/11\/2016."},{"key":"218948","doi-asserted-by":"crossref","unstructured":"Moura-Alves M, Carvalho M, Ribeiro DHB, Barbosa J, Silveira L, Pista \u00c2, Esteves A, 2022. Hygiene indicators and Salmonellae on surfaces of swine carcasses from two slaughterhouses in northern Portugal. J Food Prot 85:1566-75.","DOI":"10.4315\/JFP-21-312"},{"key":"218949","doi-asserted-by":"crossref","unstructured":"Mu W, van Asselt E, van Wagenberg C, van der Fels-Klerx HJ, 2024. Building a resilient pork supply chain to Salmonella spp. Risk Anal 44:12-23.","DOI":"10.1111\/risa.14141"},{"key":"218950","doi-asserted-by":"crossref","unstructured":"Peruzy MF, Proroga YTR, Capuano F, Mancusi A, Montone AMI, Cristiano D, Balestrieri A, Murru N, 2022. Occurrence and distribution of Salmonella serovars in carcasses and foods in southern Italy: eleven-year monitoring (2011-2021). Front Microbiol 13:1005035.","DOI":"10.3389\/fmicb.2022.1005035"},{"key":"218951","doi-asserted-by":"crossref","unstructured":"Pinedo LC, Mughini-Gras L, Franz E, Hald T, Pires SM, 2022. Sources and trends of human salmonellosis in Europe, 2015-2019: an analysis of outbreak data. Int J Food Microbiol 379:109850.","DOI":"10.1016\/j.ijfoodmicro.2022.109850"},{"key":"218952","doi-asserted-by":"crossref","unstructured":"Piras F, Fois F, Mazza R, Putzolu M, Delogu ML, Lochi PG, Pani SP, Mazzette R, 2014. Salmonella prevalence and microbiological contamination of pig carcasses and slaughterhouse environment. Ital J Food Saf 3:4581.","DOI":"10.4081\/ijfs.2014.4581"},{"key":"218953","doi-asserted-by":"crossref","unstructured":"Primavilla S, Roila R, Zicavo A, Ortenzi R, Branciari R, Kika TS, Valiani A, Ranucci D, 2021. Salmonella spp. in pigs slaughtered in small and medium-sized abattoirs in Central Italy: preliminary results on occurrence and control strategies. Appl Sci 11:7600.","DOI":"10.3390\/app11167600"},{"key":"218954","doi-asserted-by":"crossref","unstructured":"Rizzotto D, Montes JH, Kich JD, et al., 2022. Salmonella enterica and enterobacteria in pig carcasses processed on different slaughter days. Pesq Agropec Bras 57:e02813.","DOI":"10.1590\/s1678-3921.pab2022.v57.02813"},{"key":"218955","doi-asserted-by":"crossref","unstructured":"Saenkankam I, Apiwatsiri P, Supimon N, Pachanon R, Hampson DJ, Prapasarakul N, 2025. Comparative analysis of Salmonella contamination in pork slaughtering facilities: implications for food safety. Food Control 167:110793.","DOI":"10.1016\/j.foodcont.2024.110793"},{"key":"218956","doi-asserted-by":"crossref","unstructured":"Soliani L, Rugna G, Prosperi A, Chiapponi C, Luppi A, 2023. Salmonella infection in pigs: disease, prevalence, and a link between swine and human health. Pathogens 12:1267.","DOI":"10.3390\/pathogens12101267"},{"key":"218957","doi-asserted-by":"crossref","unstructured":"Viltrop A, Niine T, Tobias T, et al., 2023. A review of slaughter practices and their effectiveness to control microbial - esp. Salmonella spp. contamination of pig carcasses. J Food Prot 86:100171.","DOI":"10.1016\/j.jfp.2023.100171"},{"key":"218958","doi-asserted-by":"crossref","unstructured":"Visciano P, Schirone M, Olivastri AMA, Verdecchia E, Paparella A, 2020. Levels of microbial contamination of swine carcasses along the slaughtering process line. J Consum Prot Food Saf 15:271-6.","DOI":"10.1007\/s00003-020-01276-z"},{"key":"218959","doi-asserted-by":"crossref","unstructured":"Zeng H, Rasschaert G, De Zutter L, Mattheus W, De Reu K, 2021. Identification of the source for Salmonella contamination of carcasses in a large pig slaughterhouse. Pathogens 10:77.","DOI":"10.3390\/pathogens10010077"}],"container-title":["Italian Journal of Food Safety"],"original-title":[],"link":[{"URL":"https:\/\/www.pagepressjournals.org\/ijfs\/article\/download\/14646\/13898","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/www.pagepressjournals.org\/ijfs\/article\/download\/14646\/13897","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,6,16]],"date-time":"2026-06-16T00:02:34Z","timestamp":1781568154000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.pagepressjournals.org\/ijfs\/article\/view\/14646"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,3,12]]},"references-count":39,"journal-issue":{"issue":"2","published-online":{"date-parts":[[2026,5,7]]}},"URL":"https:\/\/doi.org\/10.4081\/ijfs.2026.14646","relation":{},"ISSN":["2239-7132"],"issn-type":[{"value":"2239-7132","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,3,12]]}}}