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 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.
• FSIS Fact Sheet: Salmonella Questions and Answers | PDF | En Español | En Español PDF
• Questions and Answers on Salmonellosis from the Centers for Disease Control and Prevention