Detection test kit of Foodborne Poisoning (Salmonella spp., Listeria monocytogenes and shiga toxins 1 and 2) by using qPCR. Foodborne poisoning is any illness resulting from food contaminated with a disease-causing agent such as pathogenic bacteria, viruses, or parasites. The foodborne illness usually arises from improper handling, preparation, or food storage. Good hygiene practices before, during, and after food preparation can reduce the chances of contracting an illness. The action of monitoring food, to ensure that it will not cause foodborne illness, is known as food safety. As bacteria are a common cause of foodborne illness, there are three main targets controlled by food safety normative: Salmonella spp., Listeria monocytogenes, and more recently the Shiga toxigenic group of Escherichia coli (STEC). Shiga toxins have many names, which can be used interchangeably (shiga toxins, shiga-like toxins, cytotoxins, verocytotoxins, verotoxins). STEC live in the guts of ruminant animals, including cattle, goats, sheep, deer, and elk.