Salmonella

United States Department of Agriculture

Salmonella and Salmonellosis

Salmonella bacteria are the most frequently reported cause of foodborne illness. The Salmonella family includes over 2,300 serotypes of bacteria which are one-celled organisms too small to be seen without a microscope. Two types, Salmonella Enteritidis and Salmonella Typhimurium are the most common in the United States and account for half of all human infections.

Questions on Safe Food Handling ("Ask Karen")
Food Safety Fact Sheets
Salmonella recalls and news releases: All recall information, including reports of recalls of meat and poultry products for possible Salmonella contamination, is available in the FSIS Recalls section. For other types of products, visit FDA's Recalls, Market Withdrawals & Safety Alerts.
FSIS Fact Sheet: Salmonella Questions and Answers | PDF | En Español | En Español PDF
Questions and Answers on Salmonellosis from the Centers for Disease Control and Prevention

National Advisory Committee on Meat and Poultry Inspection
National Advisory Committee on Microbiological Criteria for Foods (NACMCF)
Microbiology Laboratory Guidebook
Risk Assessments
Public Meetings on Salmonella
FDA's "Bad Bug Book"

Last Modified: September 21, 2012

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