Annually, 600 million individuals worldwide acquire foodborne diseases, leading to 420,000 fatalities. Human salmonellosis is regarded as a significant foodborne infection worldwide. Mostly, human salmonellosis has been related to ingestion of Salmonella-contaminated animal-derived dietary products. Pork consumption ranks number one globally, followed by poultry, beef, and goat/sheep. Consequently, pork and its derivatives serve as a possible reservoir of Salmonella for humans. The S. 1,4,[5],12:i:-, S. typhimurium, along with S. derby, are prevalent Salmonella serovars that have been isolated from pork in Europe. Salmonella is widely distributed in environment and intestines of many livestock species and poultry. The pervasive presence of Salmonella complicates its eradication, yet many mitigating methods can be implemented to decrease Salmonella levels in pork production. Cross-contamination at retail shops and homes has also been reported to spread Salmonella to humans. The critical investigation of each case of foodborne infection is essential to know the source of Salmonella and to adopt appropriate mitigation strategies.