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.

Directives & Notices

• 10,230.4 Salmonella Surveillance Program for Liquid and Frozen Egg Products 
• 10,230.5 Self-Instruction Guide for Collecting Raw Meat and Poultry Product Samples for Salmonella Analysis (PDF Only)
  • FSIS Establishment Eligibility Criteria for the Salmonella Verification Sampling Program and FSIS Scheduling Algorithm for the Salmonella Verification Sampling Program for Raw Poultry 
  • Salmonella Analysis—Collecting Raw Meat and Poultry Product Samples 
• Laboratory Services - 10,000 Series Directives
• Federal Register: Salmonella Verification Sample Result Reporting: Agency Policy and Use in Public Health Protection 
• More Regulations, Directives, and Notices

Compliance Guidance

• FSIS Guideline for Controlling Salmonella in Raw Poultry
• Check the Compliance Guides Index for guidance related to Salmonella, ready-to-eat products, and other topics.
• askFSIS an Inspection-Related Question

Data Collection & Reports

• Salmonella Verification Testing Program for Raw Meat and Poultry
  • Quarterly Progress Reports
  • Annual Progress Report
• Serotyping Data
  • Annual Report

Other Food Science Links

• National Advisory Committee on Meat and Poultry Inspection
• National Advisory Committee on Microbiological Criteria for Foods (NACMCF)
• FSIS Research Priorities
• ARCHIVE: FSIS Roadmap to Reducing Salmonella
• ARCHIVE: FSIS Salmonella Action Plan
• Microbiology Laboratory Guidebook
• Risk Assessments
• FDA's "Bad Bug Book"
• FDA's Recall Site for Other Products
• Questions and Answers on Salmonellosis from the Centers for Disease Control and Prevention