Abstract: The control of Salmonella spp. is still an important issue in pork production. Contamination happens at any stage of the production chain and no stand-alone measure is efficient enough to eliminate this pathogen. In order to minimize Salmonella contamination, the farm-to-fork approach is currently used, in which specific measures are implemented in each sector of the production chain. The already known hygiene measures in the abattoir are important to reduce the risk of carcass contamination; however, pre-slaughter conditions have been shown to be high risk factors at slaughter and during processing. Salmonella spread at slaughter can be traced back to the pig herd and therefore, there has been increasing focus on the pre-harvest phase. Numerous studies have identified risk factor for Salmonella infection in pigs and reviews studies have presented interesting and important comparative analyses on this subject. The use of dietary additives for pig and their effects on Salmonella infection have been studied during the last years. Particularly interesting is the use of dietary non-nutritional additives, such as prebiotics, probiotics, phytogenics and essential oils and organic acids. Although, very promising, much research is needed in this field in order to identify the most efficient products and/or compounds and reveal how they act on the bacterium metabolism, aiming to improve the control of Salmonella contamination along the swine production chain. In this review, we surveyed the literature to present a compilation of the scientific knowledge currently available about potential uses of dietary non-nutritional additives to prevent and/or control Salmonella infection in swine populations.