Salmonella-free chicken meat: myth or reality?

In the current epidemiological context, the eradication of salmonellic infe ction in poultry appears as a priority to ensure food safety. As they met r ecently with success, scandinavian countries are regarded as a model for th e other production areas. First causative agent of collective food poisonin gs, Salmonellae are ubiquitous bacterias, widely met in poultry, so that co nsiderable means are necessary for their elimination. The most efficient mi crobiological techniques are essential tools in order to validate the effic iency of undertaken actions, on condition that suitable sampling plans.