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Nontyphoidal Salmonella spp. is a Gram-negative zoonotic foodborne pathogen¹ that can cause severe foodborne disease. A publication by Scallan et al.² in 2011 estimated that 1,027,561 human foodborne Salmonellosis cases, including 378 deaths, occur annually in the US. It has been estimated that worldwide 93.8 million gastroenteritis cases are caused by nontyphoidal Salmonella, and 155,000 deaths each year³.

Key laboratories studying various aspects of foodborne Salmonellosis in the US and Canada include:

Garry Adams, College of Veterinary Medicine, Texas A&M University

Michael Doyle, Center for Food Safety, University of Georgia

Jorge E. Galán, Boyer Center for Molecular Medicine,Yale University School of Medicine

Helene Andrews-Polymenis, Dept. of Microbial and Molecular Pathogenesis College of Medicine, Texas A&M University 

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Key laboratories studying various aspects of foodborne Salmonellosis in Asia and Australia include:

Feng Shao, National Institute of Biological Science, Beijing, P.R. China

The Key Laboratory of Bio-Environmental Engineering, China Agricultural University, Beijing, P.R. China 

Julian Cox, School of Chemical Engineering, The University of New South Wales, Sydney, Australia

Additional resources on Nontyphoidal Salmonella spp.:
A number of key sources on Nontyphoidal Salmonella spp. and Salmonellosis are available ^{4, 5}

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 References
¹http://en.wikipedia.org/wiki/Salmonella (see also: http://en.wikipedia.org/wiki/Salmonellosis)
²Scallan et al. 2011.Emerging Infectious Diseases 17:7-15  PMID:21192848 

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