Salmonella is a genus of bacteria known for causing GastroIntestinal Infections in humans. Salmonella enterica, with numerous serotypes, is the primary species responsible for most human infections. Transmission occurs through the ingestion of contaminated food, water, or contact with infected animals and their environments. Common symptoms of Salmonella infection include diarrhea, abdominal cramps, nausea, vomiting, and fever. In severe cases, the infection can lead to dehydration and may be life-threatening, especially in vulnerable populations. Foodborne transmission is a major concern, with various food products such as raw or undercooked eggs, poultry, unpasteurized dairy, and fresh produce being potential sources of contamination. Improper food handling and inadequate hygiene practices contribute to the spread of Salmonella. Prevention strategies involve proper cooking of food, practicing good hygiene, and avoiding cross-contamination in the kitchen. Public health interventions include surveillance, outbreak investigations, and education to reduce the incidence of Salmonella Infections.