This editorial addresses human salmonellosis. These cases occur as sporadic infections, foodborne illness outbreaks, or community-wide epidemics. For certain serotypes, particularly Salmonella Typhimurium, undercooked beef is a well-documented source of infection. Contamination of the meat occurs during slaughter from intestinal contents. Prevention must be implemented from farm to consumer, with a particular focus on the slaughterhouse to prevent meat contamination by potential Salmonella and VTEC that may colonize the animal’s intestine, and with the utmost vigilance in facilities caring for individuals who are vulnerable due to age or illness.