Non Typhoidal Salmonella in food products

Food-Borne Diseases (FDB) include a large number of diseases resulting from the ingestion of food contaminated with microorganism’s toxins or other chemicals. One of the most common FBD is Salmonellosis, a zoonosis caused by Salmonella, considered as one of the four leading causes of zoonotic diseases in the world. The present review aims to collect and update information about Salmonella and its prevalence in food products worldwide based on published research studying this pathogenic organism in addition to a general view of regulations implemented by the World Health Organizations and recommendations guidelines adapted by food industries. After describing Salmonella and its different bacterial, biochemical and environmental characteristics, several research have been analyzed to determine prevalence of Salmonella in different countries to determine the most important sources of contamination of food products. The first source of contamination found is poultry products and raw egg products due to ease of their contamination by Salmonella, while contamination of other food products was variable. Severe effects of Salmonella prove the importance of having regulations to limit the negative consequences of the emergence of Salmonella.