Salmonella enterica strain H10

Salmonella enterica strain H10 is a Gram-negative, microaerophilic bacterium characterized by its spirilla shape and presence of flagella. This strain is classified as a chemoorganotroph, deriving energy from organic compounds. It typically exists in chains or as single cells and is free-living, although it is also host-associated, with a wide range of hosts including Homo sapiens, Gallus gallus, and various plant species such as Solanum lycopersicum and Hordeum vulgare. Optimum growth occurs at 37°C, placing S. enterica H10 within the mesophilic temperature range. The bacterium has a single replicon and is surrounded by a double membrane, which is characteristic of Gram-negative bacteria. Importantly, S. enterica H10 does not form spores, indicating that it relies on other survival mechanisms in adverse conditions. This strain is linked to several significant health effects, including bacteremia, acute cholecystitis, and various forms of gastroenteritis, which can lead to food poisoning and systemic infections. Such health implications highlight the strain’s role in foodborne illness, emphasizing its importance in public health considerations. Ecologically, the broad host range of S. enterica H10 suggests its adaptability and potential impact on both animal and plant health, reflecting the interconnectedness of microbial life and its influence on ecosystem dynamics. Understanding this strain's characteristics is crucial for managing its implications in food safety and infectious disease control.