Salmonellae are the main food-borne pathogens that cannot lead to inescapable burden, however they produce the possibility of proximity in the gastrointestinal tract leading to gastroenteritis. Salmonella infection may take a septicemic form leading to bacteremia and gastroenteritis. In this study, 100 samples were collected from ready to eat foods of beef and
chickens: burger, kofta, chicken, and sausages. Samples were examined using a PCR amplification assay where the virulence gene invA was targeted and PCR was more effective in the detection and identification of Salmonella isolates. Our study's objective was to develop a technique for detecting and categorizing Salmonella utilizing the dominant class five serovars. By using multiplex PCR, Gallinarum Pullorum, Salmonella enteritidis, Salmonella enterica ser. Typhimurium typhi, ser. of Salmonella enterica Dublin, and ser. of Salmonella enterica were identified distinctly.