Salmonella is a genus of bacteria and one of the leading causes of foodborne illness worldwide. It contaminates poultry, eggs, meat, produce, and many other foods, usually through faecal contamination. Infection causes diarrhoea, fever, and abdominal cramps, and can be severe in vulnerable people. Control depends on thorough cooking, preventing cross-contamination between raw and ready-to-eat foods, good animal husbandry, and hygienic processing, with testing used to verify control measures. Outbreaks are traced through surveillance networks that match human illness patterns with contaminated products. Prevention spans the whole chain, from farm biosecurity and hygienic slaughter to thorough cooking and avoiding cross-contamination in home and commercial kitchens.