Salmonellosis outbreaks associated with pork, United States, 2012-2021

Nontyphoidal Salmonella causes an estimated 1.3 million domestically-acquired foodborne infections in humans annually in the United States (Scallan Walter et al., 2025). From 1998 to 2023, pork was the fourth most common food category attributed to foodborne Salmonella illnesses (Interagency Food Safety Analytics Collaboration, 2024). We analyzed salmonellosis outbreaks associated with pork products between 2012-2021, using data from the Centers for Disease Control and Prevention's Foodborne Diseases Outbreak Surveillance System, System for Enteric Disease Response, Investigation, and Coordination, PulseNet, and the National Antimicrobial Resistance Monitoring System. There were 50 Salmonella outbreaks linked to pork from 2012-2021. Twenty-one different Salmonella serotypes were identified; serotype I 4,[5],12:i:- was the most common, causing 19/50 outbreaks, followed by Typhimurium (7/50). Raw ground pork was associated with three outbreaks (6%) and 444 illnesses (23%). Pork roast or shoulder was associated with 13 outbreaks (26%) and 408 illnesses (21%). Whole pigs were associated with 11 outbreaks (22%) and 368 illnesses (19%). Among Salmonella isolates with available antimicrobial resistance information, 226/389 (58%) showed multidrug resistance and 230/389 (59%) showed clinically significant resistance; 216/222 (97%) and 22/34 (65%) of I 4,[5],12:i:- and Typhimurium isolates, respectively, exhibited any resistance. Antimicrobial resistance in Salmonella isolates from outbreaks linked to pork was more frequent than for nontyphoidal Salmonella infections in the United States overall. Preharvest disease prevention efforts that target serotypes I 4,[5],12:i:- and Typhimurium may be valuable in reducing Salmonella outbreaks and illnesses. Downstream exploration of individual- and community-level factors related to handling, preparation, and consumption of specific pork types may help reduce salmonellosis rates through targeted education.