Photograph by Jim Richardson
Making his rounds in the carcass cooler at the Danish Crown slaughterhouse in Odense, Denmark, a health inspector takes a random skin sample to check for the presence of Salmonella bacteria. Pork tainted with Salmonella sickened 700 people in Denmark over the course of four weeks in 1993. Strict new safety measures adopted by Danish pig farmers and slaughterhouses have reduced the number of foodborne illnesses caused by eating pork from 800 in 1995 to 166 six years later.
