FINLAND – Finland’s national Salmonella control program for pigs has been effective in protecting consumers from foodborne illness, but an evaluation by the Finnish Food Authority (Ruokavirasto) suggests there is room for improvement.
The program, in place since 1995, has been instrumental in maintaining low levels of Salmonella in domestic pork, which helps prevent cases of salmonellosis. However, the assessment highlighted potential areas for enhancement, particularly as costs for the program have risen, straining the financial stability of farms.
Salmonella in domestic pork is currently linked to occasional cases of salmonellosis each year. Without the removal of infected pigs from the production chain, the number of illnesses could quadruple.
The analysis indicates that if the prevalence of Salmonella in Finland’s pork production mirrored the EU average, the country could expect 40 to 100 cases annually. A scenario where 20% of establishments were affected by the pathogen could lead to as many as 400 cases each year.
Special status and import regulations
Finland’s rigorous control measures have earned the country special status from the European Commission. This status mandates that fresh meat of foreign origin must be certified Salmonella-free before entering Finland.
If the current control program were to be abandoned, the number of illnesses associated with imported pork could rise from 50 to 150 annually. Additionally, Finnish pork exports would face more stringent requirements.
Economic considerations
The costs of the Salmonella control program, primarily borne by businesses with some insurance support, have increased in recent years. These costs, which include cleaning, disinfection, and other risk management measures, are not evenly distributed across operators.
While abandoning or modifying the program could reduce eradication expenses, it would likely lead to higher medical costs due to an increase in Salmonella-related illnesses. Despite these challenges, Ruokavirasto recommended reorganizing the pork production chain and monitoring efforts to ensure compliance with food safety legislation.
In a related development, Ruokavirasto has revised its earlier estimate of job cuts at the agency. Initially, 93 positions were expected to be eliminated, but the current forecast has reduced that number to 50.
These layoffs, set to be completed by the end of November, come as the agency seeks to balance its budget for the period from 2024 to 2028. To minimize layoffs, the agency has implemented cost-saving measures such as reducing investments, travel expenses, and service purchases. However, despite these efforts, a decline in service levels and delays in customer service are anticipated.
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