Salmonella enteritidis phage type 4 is the most common cause of human
salmonellosis in the UK and on many occasions the illness is associate
d with the consumption of contaminated poultry meat and, to a lesser e
xtent, eggs. At present no satisfactory explanation has been proposed
for this unprecedented increase in the incidence of this phage type du
ring recent years. In this paper various properties of S. enteritidis,
including the natural history of infections in chickens and its susce
ptibility to heat will be compared with those of other invasive serova
rs, such as S. typhimurium, in an attempt to identify factors which ma
y have given phage type 4 a competitive advantage over other salmonell
as.