Salmonella enterica strain H36

Salmonella enterica strain H36 is a Gram-negative bacterium characterized by its spirilla shape and microaerophilic oxygen requirement. It is a chemoorganotroph, deriving energy from organic compounds. This strain is notable for its non-motility despite possessing flagella, and it typically forms chains or exists as single cells. It has a mesophilic temperature range, with an optimal growth temperature of 37°C, which aligns with the body temperature of its primary hosts. H36 is associated with a variety of hosts, including Homo sapiens (humans), Gallus gallus (domestic chickens), and several other Metazoa and plant species such as Solanum lycopersicum (tomatoes) and Hordeum vulgare (barley). It exhibits a biotic relationship as a free-living organism but is also capable of causing significant health effects in its hosts, including bacteremia, acute cholecystitis, and various forms of gastroenteritis. These conditions can manifest as food poisoning and systemic infections, highlighting the strain's public health relevance. The strain is nonsporulating and contains a single replicon within its two membranes, which is typical for members of the Salmonella genus. Understanding the ecological role of Salmonella enterica strain H36 is crucial, particularly its ability to thrive in diverse environments and affect various hosts, indicating its adaptability and potential impact on food safety and public health.