Salmonella is a type of bacteria that can cause food poisoning and other illnesses in humans and animals. It is a leading cause of foodborne illness worldwide, with symptoms including diarrhea, fever, and stomach cramps. Salmonella can be found in a variety of foods, including raw or undercooked meat, poultry, eggs, and unpasteurized dairy products. Research in this area focuses on understanding the sources of contamination, methods for prevention and control, and the development of new treatments for salmonella infections. Additionally, research is also conducted to understand the evolution and genetic diversity of salmonella strains, as well as its interactions with the host immune system.