Salmonella

Salmonellosis is one of the most common, if not the most common infectious diseases transmitted by contaminated poultry foods (1 ,2 ). A critical goal in food processing plants and governmental control agencies is to prevent Salmonella contamination of food products and this prevention depends to a great exent on an adequate quality control program. Salmonella detection is still highly dependent on employing appropriate culture media. The cells may be stressed during processing of the food. Standard bodies and media they specify for Salmonella detection are named in Table 1 (3 ,4 ).