ABSTRACT
Salmonella is among the most widely known foodborne pathogens. It continues to be a major public health problem worldwide. 1 A large number of animals and humans inclusive can be infected by different Salmonella serotypes. Most human Salmonella infections are presumed to be associated with foodborne transmission from contaminated animal-derived meat (poultry, pork, and beef), dairy products such as milk and cheese, seafood, fresh fruits, juice, and vegetables, such as lettuce, cantaloupe, apple, tomato, alfalfa sprouts, and so on. 1–3 An estimate puts human Salmonella-related gastroenteritis cases at approximately 80.3 of 93.8 million global occurrence each year to be foodborne, thus representing approximately 86% of human salmonellosis cases. 4
