WordWD

Introduction Foodborne diseases are brought on by consuming food, herbs, and beverages that have been contaminated by microorganisms as well as hazardous compounds including heavy metals (1), mycotoxins and bacterial toxins, as well as fermentation byproducts including biogenic amines and ethyl carbamate (2). Most of these foodborne illnesses are a problem for worldwide public health because they are brought on by pathogenic bacteria, viruses and parasites (3, 4). One of the main causes of foodborne diseases is Salmonellosis infection, which is brought on by a species of Salmonella (5, 6). Salmonella has long been recognized as an important zoonotic pathogen of economic importance in animals and humans. Salmonella enterica serovar Typhimurium can infect a wide range of animal species, e.g., cattle, sheep, goats, pigs, horses and poultry (7). There are pathovariants within serovar Typhimurium that are host-adapted, including sequence type (ST) 313 (8, 9) linked to invasive NTS (iNT