¹Department of Veterinary Preventive Medicine, College of Veterinary Medicine, Qassim University, Buraydah 51452, SAUDI ARABIA DOI : 10.9775/kvfd.2026.37418 Salmonella infection in laying hens is one of the biggest challenges to poultry production and food safety because of its role in contaminating eggs and being transmitted to humans as a zoonotic infection. The use of antibiotics in control strategies was well established until there has been growing interest in searching alternative control strategies due to the growing concerns with antimicrobial resistance. Prebiotics which are defined as non-digestible feeds components which selectively stimulates desirable intestinal microbiota have been found promising as functional feed additives in the diet of poultry. Fructo-oligosaccharides, mannan-oligosaccharides, inulin and β-glucans have the ability to influence the gut microbiosis, improve mucosal immunity and decrease intestinal colonization of pathogenic microorganisms such as Salmonella. Prebiotics aid competitive exclusion and the production of short-chain fatty acids and an improved intestine barrier through the stimulation of the growth of beneficial bacteria like Lactobacillus and Bifidobacterium. All these mechanisms are associated with the reduction of cecal colonization and fecal shedding of Salmonella in layer hens. This review is a summary of the epidemiology of Salmonella in poultry, the biological importance of major prebiotics, their mechanisms of action, and effect on poultry performance, which clearly point at them as a sustainable instrument in the enhancement of poultry health and food safety. Keywords : Salmonella, prebiotics, poultry nutrition, salmonellosis, control, gut microbiota, zoonotic bacteria