Salmonella enterica, formerly Salmonella choleraesuis, is the causative agent of a spectrum of diseases, including enteric fever (typhoid) and self-limiting gastroenteritis, and remains a significant foodborne pathogen throughout both developed and developing countries.

In the United States, each year non-typhoid Salmonella affects approximately 2-3 million persons and cause 500-2,000 deaths. Human infection usually occurs when consuming contaminated foods and water, contact with infected feces, as well as contact with infective animals, animal feed, or humans. Foods that pose a higher risk include meat, poultry, milk products, and egg products.