Abstract
Food-borne Salmonella continues to be a public health issue both from an illness standpoint as well as economically. Poultry and eggs represent a primary source of food-borne Salmonella with several serovars usually being the primary isolates specifically identified as originating from these food product sources. Salmonella Heidelberg has emerged as a serovar of increasing prominence, particularly in some of the more recent egg-associated outbreaks. In this chapter the incidence of S. Heidelberg in poultry and eggs as well as characteristics and ability to cause disease as a food-borne pathogen are discussed. Particular issues such as virulence capabilities and antimicrobial resistance are also described. Finally, the adaptability of S. Heidelberg and implications are summarized.
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