**6. Conclusion**

36 Salmonella – A Dangerous Foodborne Pathogen

0 0.511.5 2

0 0.511.5 2

**Days**

Fig. 5. Behavior of 4 *Salmonella* serotypes and a cocktail of three *E. coli* strains in a chili

Typhimurium Typhi Gaminara Montevideo *E. coli*

Typhimurium Typhi Gaminara Montevideo *E. coli*

**Days**

Fig. 4. Behavior of 4 *Salmonella* serotypes and a cocktail of three *E. coli* strains in jalapeño

0

0

pepper sauce at 25±2 °C (Castro-Rosas, 2011).

1

2

3

4

**log CFU/ml of sauce**

5

6

7

peppers slices at 25±2° C (Castro-Rosas, 2011).

1

2

3

**log CFU/slice**

4

5

6

7

Food is clearly a major *Salmonella* infection vehicle. This vital role in salmonellosis outbreaks calls for strict measures to minimize transmission, such as appropriate animal husbandry and agriculture practices, protection of feeds and water from contamination, adequate waste disposal methods and an overall effort to maintain a clean environment around food from farm to fork. Additionally, much of the risk posed by *Salmonella* can be mitigated through proper handling and correct food safety practices, including thorough washing and disinfection, prevention of pre-consumption, human-borne contamination during preparation and storage, leftovers disposal, cooking before consumption and refrigerated storage (3-5 ºC). Continuous monitoring and generation of data on *Salmonella* and salmonellosis outbreaks, and improved surveillance measures are also vital to controlling this public health hazard. A deeper understanding of *Salmonella* and its behavior in foods is still needed to ensure food safety and quality.
