Abstract
Salmonella is one of the most common causes of foodborne disease worldwide. It also generates negative economic impacts due to surveillance investigation, and illness treatment and prevention. Transmission is by the fecal-oral route whereby the intestinal contents of an infected animal are ingested with food or water. Human carriers are generally less important than animals in transmission of Salmonella strains. A period of temperature abuse which allows the Salmonella spp. to grow in food and/or inadequate or absent final heat treatment are common factors contributing to outbreaks. Salmonella transmission to food processing plants and food production equipment is a serious public health issue. Meat, poultry, egg are primary transmission vehicles; they may be undercooked, allowing the Salmonella strains to survive, or they may cross-contaminate other foods consumed without further cooking. The aim of this paper is to point out the presence of bacteria of the genus Salmonella in chicken, pork and beef.
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