Salmonella and Campylobacter are estimated to cause 3.9 million illnesses annually in the United States, and most of these illnesses are food-related. Pigs can be sub-clinically infected with these pathogens and fecal contamination of meat during processing is a food safety risk. Quantitative measures of foodborne safety risk are rarely reported and are a critical data gap for development of quantitative risk assessments. The goal of this study was to determine the association between the concentration of Salmonella and Campylobacter in porcine feces and hide with concentrations in meat.