Salmonella is a genus of Gram-negative, rod-shaped bacteria within the Enterobacteriaceae family. Named after American veterinary surgeon Daniel Elmer Salmon, who first isolated the bacteria in 1884, Salmonella comprises two species, Salmonella enterica and Salmonella bongori. S. enterica is further divided into six subspecies containing over 2,650 serotypes. These bacteria are typically motile via peritrichous flagella, allowing them to move, and can survive for weeks in a dry environment and months in water.
Salmonella are facultative anaerobes and intracellular pathogens. Certain serotypes cause salmonellosis, a common foodborne illness in humans. Transmission typically occurs through consumption of food contaminated with animal feces, particularly undercooked meat, poultry, eggs, and unpasteurized milk. Symptoms of salmonellosis include fever, abdominal pain, diarrhea, nausea, and vomiting, appearing 6-72 hours after infection and lasting 2-7 days. While most cases are mild, severe dehydration can be life-threatening, especially in children and the elderly. Salmonella infections are more frequent in the summer. It is estimated that Salmonella causes more foodborne illnesses than any other bacteria.
