In Europe, the prevention of foodborne illnesses caused by Salmonella relies primarily on a "veterinary public health" policy. Thus, starting at the very beginning of the food chain, professionals implement procedures based on HACCP and good hygiene practices, accompanied by a monitoring system as part of self-inspection procedures. Furthermore, regulatory authorities implement surveillance systems, prioritizing animal sectors considered to be the primary reservoirs of Salmonella. Collaboration between various private and public stakeholders contributes to the system’s responsiveness when managing non-compliant food products. From an epidemiological surveillance perspective, the current system is one of the most comprehensive for a foodborne zoonotic agent. This article describes the existing systems in France and presents the most recent surveillance data across the various sectors of the food chain. (R.A.)