The purpose of the review was to describe, based on all available studies that could be identified, the points of introduction and amplification of Salmonella in the harvest process to the cooler. These results were obtained from 15 publications which described 40 studies that evaluated the presence of Salmonella on pork carcasses during primary processing. The review concluded that there is little evidence that Salmonella is introduced into the pork product as it moves along the processing chain to the cooler.