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.
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)
- 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
- 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
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