Salmonella are a common bacteria associated with food poisoning. Dr. Finlay shows live Salmonella under the microscope to demonstrate how far and fast they can move. Also featured on the DVD 2000 and Beyond: Confronting the Microbe Menace, available free from HHMI. Salmonella is a genus of rod-shaped, Gram-negative, non-spore-forming, predominantly motile enterobacteria with diameters around 0.7 to 1.5 µm, lengths from 2 to 5 µm, and flagella which grade in all directions. They are chemoorganotrophs, obtaining their energy from oxidation and reduction reactions using organic sources, and are facultative anaerobes. Most species produce hydrogen sulfide, which can readily be detected by growing them on media containing ferrous sulfate, such as TSI.