There is little information available from experiments and literature on the course of Salmonella infections in pigs and on the course of contamination at slaughter. To obtain such information, an expert elicitation study was carried out in the Netherlands (23 respondents). The estimation of the experts for the most likely duration to be infectious after infection with Salmonella is for a pig 38 days. The most likely duration to be a carrier was estimated at 55 days and to become serological negative 109 days. Application of fermented feed decreases the infectious period by II days. At slaughter, the average number of carcasses at risk after one to four contaminated carcasses was 10 to 21. So the duration of infection can be shortened by e.g. feed measures. In a situation that infected pigs enter the slaughterhouse, the order of the pigs to be slaughtered is important.