The threat of Salmonella infections has existed for more than a century as it is one of the most widely spread food-borne zoonoses, infecting millions of people, and killing thousands, worldwide (Majowicz et al, 2010).

Poultry meat and egg are the main source of contamination. According to several manuscripts from the World Health Organization, describing the prevalence data from more than 40 countries, Salmonella Enteritidis is the most common serotype worldwide followed by Salmonella Typhimurium (Hendriksen et al, 2011).

Determining the number of Salmonella-positive eggs begins with an estimate of the proportion of flocks that is Salmonella-positive. A Salmonella-infected flock is defined as having one positive Salmonella sample and is therefore assumed to have at least one Salmonella-positive hen. Epidemiological studies consider the assessment of all the elements within the supply chain, including the Salmonella determination of infected meat at slaughterhouse level (Pui et al, 2011).