Salmonella Enterica is a type of bacteria that can cause foodborne illness in humans. It is commonly found in raw or undercooked foods, especially poultry, eggs, and unpasteurized dairy products. Infection can lead to symptoms such as diarrhea, fever, and abdominal cramps, typically appearing 6 hours to 6 days after exposure. There are many different serotypes of Salmonella Enterica, with Salmonella Typhimurium and Salmonella Enteritidis being among the most common. Proper food handling, cooking, and hygiene practices can help prevent infection and reduce the risk of outbreaks associated with this bacterium.