Salmonella causes salmonellosis, the foodborne illness named after Daniel Salmon.
Salmonella is a genus of Gram-negative bacteria that includes many serotypes capable of infecting humans and other animals. The illness salmonellosis commonly causes diarrhea, fever, abdominal cramps, and vomiting. Contaminated poultry, eggs, meat, produce, and other foods can spread the bacteria, especially when food is undercooked or handled unsafely.
The genus was named for Daniel Elmer Salmon, an American veterinary pathologist. The organism historically called Salmonella typhi is now generally known as Salmonella enterica serovar Typhi, the cause of typhoid fever. Other serovars, such as Enteritidis and Typhimurium, are frequent causes of foodborne disease.
Salmonella is often confused with Shigella because both can cause bacterial diarrhea, but they are different genera. Salmonella also differs from Campylobacter, another major foodborne pathogen, in cell shape and laboratory characteristics. Most uncomplicated non-typhoidal infections resolve without antibiotics, although severe disease can require medical treatment.