**2. Prevalence of** *Salmonella* **in foods**

Most *Salmonella* can survive for extended periods in food stored at refrigeration to ambient room temperatures (2-25°C). Some *Salmonella* strains can grow in high temperature as 54°C (Montville & Matthews, 2008). The *Salmonellla* are generally transmitted to humans through consumption of contaminated food of animal origin, mainly meat, poultry, eggs and milk. The prevalence of pathogenic serotypes associated with food-borne disease varies by geographical location (Watie & Yousef, 2010). The *Enteritidis*, *Typhimurium*, *Newport* and *Javiana* were the most prevalence serotypes in the United States in 2007. The symptoms and sign of *Salmonella* infection include diarrhea, abdominal pains, nausea, vomiting and chills, leading to dehydration and headaches (Richard et al., 2008).
