Salmonellosis is a prevalent food borne illness in North America, and can be spread through pork products. Slaughter and processing plants have decreased the risk of contamination, and this may soon be true for processors and packers as well. There are still few practical solutions for controlling Salmonella in live swine herds. One way to reduce Salmonella is to reduce human entrance, and to improve hygiene/biosecurity for those that do enter the barn. Environmental contamination can be improved by more stringent cleaning and sanitizing protocols. It has been suggested that an all-in all-out system should reduce contamination, but studies on the subject show contradictory results with no clear answer. Feed can be contaminated with Salmonella as well, however the contamination strain often isn’t the one associated with human illness, or even swine seropositive results. Season and temperature can impact Salmonella prevalence, and cold-stressed nursery and heat-stressed market pigs are at higher risk to carry Salmonella. Use of a vaccine and therapeutic levels of chlortetracycline appear to have little effect. Overall, no clear method for controlling on-farm Salmonella has been documented yet.