Salmonella enterica is a bacterial species that includes various serovars capable of causing foodborne illness in humans and animals. It is a major cause of gastroenteritis worldwide and is typically transmitted through contaminated food or water. Salmonella enterica is known for its ability to survive in various environments and can be difficult to control in food production and processing facilities. Research in this area focuses on understanding the pathogenicity, transmission, and control measures of Salmonella enterica to prevent and mitigate its impact on public health.