Carlos A. Gómez-Aldapa, Angélica Villarruel-López, M. del Refugio Torres-Vitela and Javier Castro-Rosas. 2012. The role of foods in Salmonella infections. In: Salmonella - A Dangerous Foodborne Pathogen. Ed. Barakat S. M. Mahmoud. Intech Publisher. Rijeka, Croatia. 2012, pag, 21-46. ISBN 978-953-307-782-6
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 fecaloral 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, airy 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 oods play in Salmonella infections and provides an overview of the main food chain- associated Salmonella risks.