In France, a decree published on the 22nd of December 2009 imposes a Salmonella screening in all broiler and turkey flocks by swabbing. Serogroups other than typhimurium and enteritidis are considered of minor importance, and can sometimes be isolated on a regular basis on different batches from the same barn or farm. These recurrent contaminations, most of them without clinical expression, are of concern for slaughterhouses. Indeed, for more than a year now, Salmonella detection on broiler and turkey carcasses have resulted in large-scale withdrawal operations. Hence for the chicken and turkey industry, Salmonella has become a food safety issue, and is not just a hygiene indicator anymore. Salmonella contamination in a farm can be difficult to eradicate, resulting in recurrent positive samples on consecutive flocks despite reinforced disinfection. An example is given based on observations in a turkey production farm (Table 1). A review of critical points is presented in order to help veterinarians, technicians and farmers to handle this sensitive issue. Four main categories need to be analysed: anamnesis, topography and general management of the farm site, biosecurity and water quality. The most relevant laboratory analyses are reviewed, in order to identify and confirm the sources of contamination. Eventually, actions can be taken along with monitoring and longer-term control measures.