The role of Salmonellae in food-borne disease in the 21(st) century

Salmonellae are widely distributed in the environment, and can be associate d with various food products. Although many efforts have been made to reduc e the occurrence and incidence in the food supply, salmonellae continue to be a cause of food-borne disease. Understanding of the biology of the bacte rium as well as its ability to survive and grow in the environment will all ow us to develop methods to reduce the presence of the bacterium in unproce ssed foods as well as to prevent its survival in processed foods. The adapt ability of the bacterium provides many possibilities for future concerns at all points in the food chain, and will also require new approaches to cont rol this pathogen.