Salmoneila remains one of the worlds leading causes of food-borne illness. The knowledge on the prevalence of slaughter hogs has been growing since more and more research teams are investigating into the occurrence of zoonotic Salmonella spp. in swine. There is no debate about the fact that clinically healthy slaughter hogs carrying Salmonella contribute to the introduction of the pathogen into the food chain. However, little is known about what to do in high-prevalence swine herds to reduce the Salmonella load of the finishing pigs entering the slaughter facilities, since the ubiquity of Salmonella and the still remaining gaps in the knowledge of the on-farm Salmonella epidemiology makes the control of the disease difficult.