Transmission is by the fecal–oral route whereby the intestinal contents of an infected animal are ingested with food or water.
Poultry and beef are considered to be important vectors of Salmonella infection. Ground turkey products have recently been implicated in outbreaks, raising concern that adherence to performance standards is insufficient to protect public health if some fraction of product, especially ground product that may not be adequately cooked, contains high levels of the pathogen.
Epidemiological studies indicated that in the USA 20,000 cases of Salmonellosis were reported during the period of (1970–1987), from which 26.3% were occurred due to consumption of poultry meat and its products.
Salmonella transmission to food processing plants and food production equipment is a serious public health issue. Salmonella can enter the food chain at any point: crop, farm, livestock feed, food manufacturing, processing and retailing.
A number of workers handle animals during slaughter and processing, and contamination is possible when Salmonella or any other pathogen is present on the equipment or the workers’ hands or clothing.
Eating contaminated foods, such as raw meat, poultry and eggs that have not been cooked properly, is the most common cause of the illness. As well, raw (unpasteurized) milk and raw milk products, and contaminated water, can also contain the bacteria.
Foods most likely to cause salmonellosis
