Abstract
A major food safety issue in pork is Salmonella contamination. A stochastic state-transition simulation model was described to simulate the spread of Salmonella from multiplying through slaughter, with special emphasis for critical control points to prevent or reduce Salmonella contamination. Design of experiments and metamodelling were used for a sensitivity analysis. The finishing stage and the slaughterhouse appeared to be the most important stages in the supply chain to reduce the prevalence of Salmonella contaminated carcasses.
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