**1. Introduction**

304 Salmonella – A Dangerous Foodborne Pathogen

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> Over sixty percent (60%) of poisoning in the world are caused by Salmonella. Salmonellosis is thus become a public health event which justifies the involvement of the World Health Organization (WHO) in the fight against Salmonella (Salm-Surv, 2005). Salmonellosis is a foodborne illness of the most common and widespread. It represents a significant burden to public health and a considerable cost to society in many countries. Each year, millions of cases are reported worldwide, causing thousands of deaths. This disease is caused by the bacterium Salmonella (Salmonella). We know now more than 2500 types, or serotypes of Salmonella. The genus Salmonella, which belongs to the *Enterobacteriaceae* family, is named by Dr. Daniel Elmer Salmon American Veterinary even if the scientist who discovered the type was Theobald Smith, co-worked with Dr. Salmon in the Bureau of Animal Industry (BAI) in 1884 (Brown, 1935).

> In 1880 Eberth discovered the causative agent of typhoid fever. The culture of this bacterium was considered in 1884 by Gaffky. The genus Salmonella was used after the bacteriologist Dr. Daniel Salmon had isolated in 1886 a bacterium from the pig (Salmonella choleraesuis), which was considered the cause of swine fever (hog cholera) (Encarta Encyclopedia 2004). In 1896 Widal showed the antigenic diversity of strains of salmonella. Now, more than 2500 Salmonella serotypes were isolated. Since the first observations reported by Eberth until now, the genus Salmonella has continued to have considerable importance in the veterinary and medical domain, both in economic losses due to animal disease, and by the high incidence on humans, typhoid fever and food poisoning salmonella (Bornert, 2000).
