Formerly called Salmonella cholerasuis, this microbe is a Gram negative rod-shaped bacterium which is associated with gastrointestinal disease called salmonellosis, characterized by cramping and diarrhea. Victims can be humans, cattle, poultry, and other animals. Sources can be raw eggs and contaminated foods and water. The rods are straight and usually motile. Gas is produced when fermenting sugars, and hydrogen sulfide is frequently encountered. Growth occurs optimally at 35-37 C.