Pork cuts in the meat cutting room environment and swabs (56) from equipment and surfaces of four pork abattoirs in the Republic of Ireland. Salmonella spp. was detected on 24 ? 720 (3.3%) pork cuts (range of <0.03–0.36 MPN g)1) and in 7 ? 56 (12.5%) environmental swabs (range of <0.03–1.10 MPN cm2). There was significant variation in the prevalence of Salmonella on pork between different abattoirs and days of sampling (range of 0–31.7%). The predominant serotype was Salmonella Typhimurium followed by Salmonella Derby. A direct association between Salmonella contamination of pork cuts and equipment ? surfaces was observed. J Appl Microbiol. 2008;105(4):1209-19.