In this compilation, the authors provide an overview of the existing literature on the content of nine most abundant minerals (potassium – K, phosphorous – P, sodium – Na, magnesium – Mg, calcium – Ca, zinc – Zn, iron – Fe, copper – Cu and manganese – Mn) in major raw and cooked pork meat cuts. The ingestion of raw or undercooked pork poses a public health risk, since pork is the main transmitter of parasites, which include the protozoa Toxoplasma gondii and the helminths Trichinella spiralis and Taenia solium. These three ‘T’ porkborne parasites have been responsible for most of the porkborne illnesses throughout history, and they are still endemic and therefore an important public-health concern. In the concluding study, Spearman’s correlation coefficient was used to study the relationship salmonellosis and explanatory variables. Second, a multilevel linear regression analysis was carried out with two levels: region, occidental and oriental, European countries, and climate. Additionally, Stata ®14 version was used in the statistical analysis.