**1. Introduction**

20 Salmonella – A Dangerous Foodborne Pathogen

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*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. Salmonellosis is a zoonotic infection caused by *Salmonella*; for example, *S.*  Enterica causes gastroenteritis, typhoid fever and bacteremia. 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. Meat, poultry, egg, dairy products, and fruits and vegetables 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. Crosscontamination can occur through direct contact or indirectly via contaminated kitchen equipment and utensils. This chapter is a review of the role foods play in *Salmonella* infections and provides an overview of the main food chain- associated *Salmonella* risks.
