Salmonellae are important food-borne pathogens. Infection with Salmonella may not lead to fatal disease, but it may remain localized in the gastrointestinal tract resulting in gastroenteritis or may take a septicemic form that can affect several organ systems causing gastroenteritis, bacteremia and subsequent focal infection. To compare PCR with different conventional methods for identification of Salmonella species, and to determine the virulence of the Salmonella serovars obtained from Ready-to-eat food by investigating the presence of virulence gene, InvA in the chromosomal DNA.A total of 100 clinical samples were collected. These included: 25 beef burger, 25 kofta, 25 hawawshy and 25 liver sandwiches. They were subjected to bacteriological, biochemical examination and PCR amplification assay forvirulence gene invA. By comparing the results of PCR using S139 and S141 primers and those of biochemical reactions, it was found that PCR could detect 13 samples as Salmonella isolates that include (9 biochemically positive and 4 biochemically negative). While biochemical reactions could detect 11 samples as Salmonella isolates and when examined by PCR, it excluded 2 samples as non-Salmonella isolates. So, we found that PCR is more specific and more superior to cultural methods and biochemical test for isolation of Salmonella. By comparing the results of PCR and those of serological test, it was found that PCR assay had the same results of serological test, for the strains that were biochemically positive, so the PCR assay were used to confirm the serological results. PCR amplification assay has the ability to detect a wide range of Salmonella species depending on the design of primers targeted to invasion gene operon (InvA gene) of salmonella.  In conclusion, PCR technique may provide a valuable, rapid, specific and sensitive laboratory diagnostic test for detection of salmonella DNA in cultures.