General information
An isolate is confirmed as Salmonella when the specific O serogroup has been determined and biochemical identification has been completed

Taxonomy
Family: Enterobacteriaceae

Natural habitats
Most cases of salmonellosis are caused by food infected with Salmonella enterica, with often infects cattle and poultry, though also other animals such as domestic cats and hamsters have also been shown to be sources of infection to humans.

Raw chicken eggs and goose eggs can harbor S. enterica, initially in the egg whites, although most eggs are not infected. As the egg ages at room temperature, the yolk membrane begins to braek down and S. enterica can spread into the yolk. Refrigeration and freezing do not kill all the bacteria, but substantially slow or halt their growth.
Pasteurizing and foods irradiation are used to kill Salmonella for commercially produced foodstuffs containind raw eggs such aas ice cream.

Clinical significance
Strains of Salmonella are categorized as typhoidal and nontyphoidal.

Nontyphoidal infection
Usually cause an intestinal infection (accompanied by diarrhea, fever and abdominal cramps) that often lasts one week or longer.
They can also cause extra intestinal infections, e.g., bacteremia, urinary tract infection, or osteomyelitis, especially in immunocompromised persons.