美国食品药品局细菌分析手册（BAM）第5章：沙门氏菌（2024年5月版）BAM Chapter 5 Salmonella

Salmonella spp. are Gram-negative, non-spore-forming, usually motile, facultatively anaerobic, rod-shaped bacteria in the order Enterobacterales, family Enterobacteriaceae. The genus Salmonella consists of two species: Salmonella enterica and Salmonella bongori. S. enterica is further divided into six subspecies: S. enterica subsp. enterica (I), S. enterica subsp. salamae (II), S. enterica subsp. arizonae (IIIa), S. enterica subsp. diarizonae (IIIb), S. enterica subsp. houtenae (IV), and S. enterica subsp. indica (VI). Symbol “V” was retained for serovars of S. bongori [1]. Most of the Salmonella isolates that cause human infection belong to S. enterica subsp. enterica (I). Salmonella is a leading cause of foodborne illness in the United States. The foods involved in Salmonella outbreaks include meat and poultry products, fruits and vegetables, eggs, milk, nuts, peanut butter, and spices, etc. Salmonella is also recognized as a major microbial hazard in animal food, which includes pet food, animal feed, and raw materials and ingredients.

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