Salmonella is a gram-negative, motile, non-spore, facultative anaerobic microorganism. Salmonellae in the Enterobacteriaceae family ferment glucose to form gas. Only a few can break down lactose and sucrose.

Salmonella bacteria, especially meat, poultry, eggs and egg products such as animal food and drinking water from humans and infect humans and cause diseases. Salmonella bacteria are usually fecal origin. The presence of salmonella in ready-to-eat foods carries a serious health risk. The presence of salmonella in food products, regardless of the amount and type, is undesirable. Since these bacteria are temperature-resistant, the presence of salmonella in the foodstuffs is an indication that a contamination or food is not sufficiently heated after heat treatment.

Salmonella bacteria are among the pathogenic microorganisms. It causes high fever, blood poisoning and intestinal infection in humans. In addition, salmonella bacteria are the cause of typhoid and paratyphoid diseases.

Salmonella detection studies are performed with advanced test methods and rapid test methods. Within this framework, studies on the search for salmonella by rapid test method are carried out among the microbiological analyzes in the laboratories and the standards published by local and foreign organizations are taken as basis. A few standards considered in this regard are:

• TS EN ISO 6579 / A1 Microbiology of food and animal feed - Salmonella spp. Horizontal method for the determination - Amendment 1: Annex d: Starting from the first production stage, salmonella spp. determination
• ISO / TS 6579-2 Microbiology of food and animal feeds - Horizontal method for the detection and serotypes of salmonella counts
• TSN CEN ISO / TR 6579-3 Food chain microbiology - Horizontal method for detection, counting and serotyping of salmonella - Part 3: Guidance for serotyping of Salmonella species