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 Salmonella is one of the major causes of foodborne disease in industrialized nations and that its incidence is increasing. The main reservoir for salmonellae is the the intestinal tract of animals. Meat and poultry products are thus prime offenders.As many as half of healthy poultry and one quarter of healthy cattle have been shown to harbor this organism. 0.2-5.0% of people in the United States are chronic carriers. salmonellae can thrive in many foods because of their simple nutritional requirements and ability to grow under both aerobic and anaerobic conditions. Furthermore, they can exit over a diverse range of pH an temperature. Most strains are heat sensitive, although some strains isolated from eggs and meat exhibit heat resistance. Drying or freezing does not kill all of them. Some strains can grow slowly at moderate refrigeration temperatures, e.g, over 45F. Sources : Salmonella sources Some of the most common sources of salmonellae are ...