The nomenclature of Salmonella recognizes it as a genus of rod-shaped, Gram-negative bacteria, primarily comprising two species: Salmonella enterica and Salmonella bongori.
Understanding the classification of Salmonella is crucial for public health and scientific research, as different serotypes within these species are responsible for various infections in humans and animals.
Taxonomic Classification of Salmonella
The taxonomic position and nomenclature of Salmonella can be summarized as follows:
| Taxonomic Position | Nomenclature |
|---|---|
| Genus | Salmonella |
| Species | Salmonella enterica |
| Salmonella bongori (formerly recognized as subspecies V of S. enterica) |
Species and Subspecies Breakdown
The two recognized species of Salmonella are:
-
Salmonella enterica: This is the more commonly encountered species, responsible for the vast majority of Salmonella infections in warm-blooded animals, including humans. Salmonella enterica is further divided into six subspecies, which are differentiated by their biochemical and genetic characteristics. These subspecies include:
- I (enterica)
- II (salamae)
- IIIa (arizonae)
- IIIb (diarizonae)
- IV (houtenae)
- VI (indica)
-
Salmonella bongori: This species was formerly classified as subspecies V of Salmonella enterica. Salmonella bongori is primarily associated with cold-blooded animals and environmental sources, and less frequently with infections in humans or warm-blooded animals.
Within the species, specific serotypes (serovars) are identified based on their surface antigens (O, H, and Vi antigens). For instance, Salmonella enterica serotype Typhimurium (often abbreviated as S. Typhimurium) or Salmonella enterica serotype Enteritidis (S. Enteritidis) are common examples that cause foodborne illness.
