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.
- FSIS Roadmap to Reducing Salmonella
- FSIS Salmonella Action Plan
- 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.
- Questions and Answers on Salmonellosis from the Centers for Disease Control and Prevention
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