Foodborne infections are occurred by growth of pathogenic bacteria in bowel by consumption of contaminated foods. Some of those bacteria also cause foodborne poisoning by producing toxins. Foodborne infections are spreading fast and affect large human populations with advancing technology.

It is stated that the most important reason of foodborne epidemics in year 2013 is Salmonella spp. While Salmonella spp. infections are mostly observed at houses and restaurants, it is reported that the Salmonella spp. infections often occur on trips abroad. Most common source of the epidemics is egg, chicken and bakery products. In EU countries, it is reported that 176,395 individuals got Salmonella spp. in year 2005.

The reports say that in EU countries, more than 100 thousands of people get Salmonella every year and this causes a big economic loss as 3 bilion € annually.

According to the Microbiological Criteria Rescript of the Turkish Food Codex Communique (2010/16), the foods in the list below must not contain Salmonella spp. :

  • Milk, dairy products and milk-based products,
  • Egg products (pasteurize and frozen egg, egg powder etc.),
  • Meat and meat products,
  • Fish products, live bivalve molluscs, live sea urchins, live gastropods,
  • Boullion cubes, powders, instant soups, seasonings, whipped cream, other powder and tablet foods like sauces,
  • Cereals and bakery products,
  • Fruits, vegetables and processed products of these,
  • Spices,
  • Juices and soft drinks,
  • Cocoa and cocoa products, chocolate and chocolate products,
  • Fast foods,
  • Foodstuffs intended for particular nutritional uses.