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Salmonella Typhimurium (Food Poisoning)

What you should know:

Salmonella is a Gram-negative, facultatively anaerobic rod-shaped bacterium and a member of the Enterobacteria. It commonly inhabits the digestive tract of warm-blooded animals, from where it can be transmitted to other hosts (oral-fecal route). Several members of this genus are known pathogens, including Salmonella typhi. Salmonella can be distinguished from other enteric bacteria through their inability to ferment sucrose or lactose and their ability to produce hydrogen sulfide. 


 Domain Bacteria

    Phylum Proteobacteria 

        Class γ - Proteobacteria 

            Family Enterobacteriaceae

Bergey's Manual Volume 2: The Proteobacteria


Type species

Salmonella typhimurium

Facultative anaerobe, respiratory and fermentative metabolism, oxidase-negative, Acid/Gas from glucose (lactose and sucrose negative), amylase-negative, casease-negative, indole-negative, citrate-positive, H2S-positive, DNAse-negative, catalase-positive, nitrate-positive, motile