On November 25, 2024, the Danish Ministry of Agriculture, Forestry, Fisheries and Food issued Bulletin 1226 establishing an administrative order for Salmonella surveillance in pork. Key elements:

(1) Scope and definitions;

(2) Transportation of pigs and hygienic requirements for reception and slaughter;

(3) Food processors must ensure that swine carcasses and meat are heat-treated, salted, or otherwise processed to ensure elimination of Salmonella, and meat passing a Salmonella test may be exempt from the heat-treatment or salting requirement; heat-treatment must be performed at authorized meat establishments; and ready-to-eat food products must be processed multiple times to ensure that the product has not received Salmonella contamination;

(4) Meat must be sampled for salmonella testing after being cooled in a refrigerated room for at least 12 hours and must be randomly sampled from the same day's slaughter ketones; specific requirements for sampling area and frequency. The notice is effective as of the date of publication.