Although most bakery food products are protected from microbes, due to its intrinsic and extrinsic properties, microbial spoilage often is the major factor limiting the shelf life of bakery products leading to huge economic losses. Though not directly linked to production practices, there were several illnesses associated with bakery products reported in the U.S. between 1998 and 2007. Food-borne pathogens can be introduced into bakery products through a wide range of ingredients, pests and unhygienic handling. Among food-borne pathogens, Salmonella has long been a leading microbiological hazard around the globe due to its remarkable ability to survive under different adverse environmental conditions.