Salmonella enterica strain NCTC6385

Salmonella enterica strain NCTC6385 is a significant pathogen within the Salmonella genus, known for its role in various health impacts on humans and animals. This strain is classified as a Gram-negative bacterium, characterized by its spirilla shape and microaerophilic oxygen requirement, indicating that it thrives in environments with lower oxygen levels. Its energy source is chemoorganotrophic, utilizing organic compounds for energy, and it is non-motile, lacking the ability to move independently. NCTC6385 is notable for its association with a variety of hosts, including Homo sapiens (humans), Gallus gallus (domestic chickens), and other metazoans, as well as plant species such as Solanum lycopersicum (tomato) and Hordeum vulgare (barley). This broad host range reflects its adaptability and suggests potential pathways for transmission and infection across different species. The strain is free-living and has a mesophilic temperature range, with an optimal growth temperature of 37°C, which aligns with the body temperature of warm-blooded hosts. Importantly, S. enterica NCTC6385 is associated with various health effects, including bacteremia, acute cholecystitis, and foodborne illnesses such as Salmonellosis and gastroenteritis. These health concerns highlight its significance in public health and food safety. Given its diverse host interactions and the serious health implications it poses, S. enterica NCTC6385 exemplifies the importance of monitoring and controlling this pathogen in both human and agricultural contexts to mitigate the risks of systemic infections and outbreaks of foodborne illnesses.