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Abstract

Salmonellosis in people is a costly disease, much of it occurring because of food associated exposure. We develop a farm-to-fork model which estimates the pork associated Salmonella risk and human health costs. This analysis focuses on the components of the pork production chain up to the point of producing a chilled pork carcass. Sensitivity and scenario analysis show that changes that occur in Salmonella status during processing are substantially more important for human health risk and have a higher benefit/cost ratio for application of strategies that control Salmonella compared with on-farm strategies.

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