Salmonella in food: Microbiological analysis and literature review
DOI:
https://doi.org/10.33448/rsd-v14i9.49402Keywords:
Salmonella, Food contamination, Food safety.Abstract
Salmonella infections are endemic in many countries and are the second most commonly reported gastrointestinal infection in humans worldwide. In Brazil, there is a lack of reliable data on this pathogen that highlights its importance to public health. Objectives: To review the literature on the prevalence of Salmonella spp. in food and investigate the presence of this microorganism in products sold in street markets and snack bars in Vitória da Conquista, Bahia, Brazil. Methodology: Scientific articles were selected from the PubMed and Virtual Health Library databases between 2015 and 2025. For laboratory analysis, 15 samples of animal-origin foods were subjected to isolation and microbiological identification tests using conventional methods. Results: Nine articles were included in the literature review. Of these, the majority identified the presence of Salmonella in foods such as mayonnaise, chicken, and cake. Laboratory analysis of the collected foods revealed no Salmonella isolation in any of the samples. However, during the collection and procurement process, irregularities regarding good sanitary hygiene practices were observed. Conclusion: Therefore, the findings of this study demonstrate that, although the absence of Salmonella makes the food suitable for sale, according to current regulations, it is not free from the presence of other pathogens and does not guarantee food safety for the consumer.
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