Abstract

Salmonella is one of the main bacteria involved in food outbreaks, with sensible health and economic consequences. Genus Salmonella includes two species, Salmonella enterica and Salmonella bongori. S. enterica is the type specie and is further divided into six subspecies that include more than 2500 serotypes. Poultry are one of the main reservoirs, spreading the bacteria through faecal contamination. In 2018, 91.857 cases of salmonellosis were confirmed in EU. 16.556 of those cases were hospitalized and 119 dead [1]. Spain was sixth in this recording with 8730 cases. Regarding to the foods involved in food outbreaks by Salmonella, the main and first source is turkey meat and their products, with a 7,74% of positives [2].