Salmonellosis is one of the most common food-borne bacterial diseases caused by various species of *Salmonella*, particularly *Salmonella enterica*. The disease occurs when contaminated food or water is consumed. The incubation period generally ranges from 6 to 72 hours, depending on the number of bacteria ingested and the immune status of the individual. The common symptoms include sudden onset of fever, abdominal cramps, nausea, vomiting, headache, diarrhea, chills, and general weakness. In severe cases, dehydration may occur due to excessive diarrhea and vomiting. Elderly people, infants, pregnant women, and individuals with weakened immune systems are more likely to develop severe complications, including bloodstream infections. Foods commonly associated with salmonellosis include raw or undercooked poultry, eggs and egg products, meat, unpasteurized milk, dairy products, seafood, fresh fruits and vegetables contaminated during cultivation or processing, sprouts, peanut butter, and foods handled by infected food workers. Cross-contamination between raw and cooked foods during preparation is also a major source of infection. Preventive measures for salmonellosis include maintaining proper personal hygiene, especially thorough handwashing before food preparation and after handling raw meat,