Since no minimum infectious dose can be determined for Salmonella, the absence of Salmonella is required in ready-to-eat foods. As a food safety criterion according to Annex I Chapter 1 of Regulation (EC) No. 2073/2005, the absence of Salmonella in 25g (or 10g) of food is always required. A quantitative determination is therefore not sufficiently informative for the microbiological assessment of foods.