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Typhoid fever is a systemic disease contracted by ingestion of contaminated food or water. It is caused by the bacterium Salmonella typhi. Occurrence of S. typhi in poultry eggs, meat, drinking water, bakery products, and salad was studied. The isolates of S. typhi were confirmed by cultural characteristics, Grams staining, biochemical and sugar fermentation reactions. These isolates were used as positive control in PCR and food samples directly collected in broth were checked for rapid detection of S. typhi in food chain instead of routinely used isolation and identification...