Salmonella Enterica is one of the most commonly reported causes of human Salmonellosis. Its low genetic diversity has made subtyping a challenge. It is a rod-shaped, flagellated, Gram-negative, and facultative anaerobic bacterium. The cause is often infected cattle and poultry. Raw chicken eggs can harbor S. enterica. The incubation period for salmonellosis is approximately 12-72 hours or longer. Clinical criteria for diagnosing with Salmonellosis is diarrhea for two or more days headache, abdominal cramps and fever. Symptoms are caused by direct damage to the intestinal mucosa, production of bacterial toxins, and the resulting host inflammatory response. A laboratory can confirm the diagnosis. It usually lasts 4-7 days; the duration increases
