Salmonellozis is characterized as an important zoonosis in the context of public health due to its high endemicity, high morbidity and difficulties in implementing control and prevention measures. Salmonella infections include typhoid fever, enteric fever and gastroenteritis in humans. The main natural reservoir of Salmonella spp. are humans and animals. Salmonella species are in the first place in foodborne infections due to their high resistance to environmental conditions and their ability to survive in foods for a long time. The most important sources of Salmonella spp. are raw milk and products made from it, red meat and products, poultry meat and products, eggs and seafood. When the risk assessment is made for Salmonella spp., even low levels in foods can increase the incidence of Salmonellozis cases in humans. Therefore, in terms of food safety from farm to table, for foods of animal origin Hazard Analysis Critical Control Points (HACCP) and ISO 22000:2018 (International Organization for Standardization) the importance of making production using food safety management systems is emphasized.

In this review, it is aimed to compile and present information about Salmonella spp, which is one of the most important pathogenic bacteria that cause foodborne infections.