Salmonellosis is one of the most common foodborne diseases and is caused by different serovars of the species Salmonella enterica. More than 2600 different Salmonella serovars have been identified to date. Salmonella is an ubiquitous and quite tenacious bacterium that can survive for years in dry environments by transition into a dormant state or biofilm formation. S. enterica serovars are often associated with animal reservoirs and outbreak investigations reveal that infections in humans constantly result from animal to human transmission. The food vehicles most commonly involved are chicken and poultry, pork, beef, eggs, and seafood.