Salmonella bacteria are microorganisms that cause food poisoning, especially typhoid and paratyphoid. It causes intestinal infection, and since a large number of other bacteria in a healthy intestine are very large, selective media must be used to isolate them in the laboratory. The active salmonella species do not usually lactose fermentation and most produce hydrogen sulfide. The classification of Salmonella species is quite complex. However, it is generally divided into two groups: salmonella bongori and salmonella enterica. Bacteria commonly encountered in humans are usually salmonella enterica.

Salmonella species that cause diseases are generally food-borne. Diseases are particularly caused by poultry meats and raw eggs. Antibiotics are used so much in animal husbandry that antibiotic resistant salmonella bacteria have started to form in animals. These are the ones that cause infections in humans.

Salmonella infection is one of the leading food-borne infections in foreign countries. In general, undercooked or raw eggs, chicken, meat and non-pasteurized foods bring disease. Chicken meat is the main source of Salmonella infections.

In advanced laboratories, microbiological analyzes included salmonella spp. studies are carried out for the determination of. A few standards considered in these studies 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
• Food chain microbiology - Horizontal method for detecting, counting and serotyping Salmonella - Part 6579: Guidance for serotyping Salmonella species