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Background  Seafood is not considered the natural habitat of  Salmonella  except the river fish, but still, the incidence of  Salmonella  in seafood is in a steady rise. By extending our understanding of  Salmonella  growth dynamics and pathogenomics in seafood, we may able to improve seafood safety and offer better strategies to protect the public health. The current study was thus aimed to assess the growth and multiplication of non-typhoidal and typhoidal  Salmonella  serovars on seafood and further sought to evaluate their virulence and stress genes expression while in contact with seafood at varying temperature exposure.    Results   Salmonella enterica  Weltevreden and  Salmonella enterica  Typhi were left to grow on fish fillets at −20, 4, room temperature (RT) and 45 °C for a period of one week. Total RNA from both  Salmonella  serovars were extracted and qRT-PCR based relative gene expression approach was used to detect the expression of  rpo E,  inv A,  stn  and  fim A genes at four different temperature conditions studied on incubation days 0, 1, 3, 5 and 7.  Salmonella  Weltevreden growth on seafood was increased ~4 log 10  at RT and 45 °C, nevertheless, nearly 2 and >4 log  10  reduction was observed in cell count stored at 4 and −20 °C on seafood, respectively. Growth pattern of  Salmonella  Typhi in seafood has shown identical pattern at RT and 45 °C, however, growth was sharply reduced at 4 and −20 °C as compared to the  Salmonella  Weltevreden. Total RNA of  Salmonella  Weltevreden was in the range from 1.3 to 17.6 μg/μl and maximum concentration was obtained at 45 °C on day 3. Similarly, RNA concentration of  Salmonella  Typhi was ranged from 1.2 to 11.8 μg/μl and maximum concentration was obtained at 45 °C on day 3. The study highlighted that expression of  inv A and  stn  genes of  Salmonella  Weltevreden was >8-fold upregulated at RT, whereas,  fim A gene was increasingly down regulated at room temperature. Storage of  Salmonella  Weltevreden at 45 °C on seafood resulted in an increased expression (>13 -fold) of  stn  genes on day 1 followed by down regulation on days 3, 5, and 7. Nevertheless, other genes i.e.  fim A,  inv A and  rpo  remained downregulated throughout the storage period. More intense upregulation was observed for  inv A and  stn  genes of  Salmonella  Typhi at RT and 45 °C. Further, incubating  Salmonella  Weltevreden at 4 °C resulted in down regulation in the expression of  rpo E,  inv A and  stn  genes. Regarding  Salmonella  Typhi,  fim A and  stn  genes were upregulated on day one, in addition, an increased expression of  fim A was noted on day 3. At −20 °C, there was no obvious expression of target genes of  Salmonella  Weltevreden and  Salmonella  Typhi when stored along with seafood.    Conclusion  Here we demonstrate that nutritional constituents and water content available in seafood has become useful growth ingredients for the proliferation of  Salmonella  in a temperature dependent manner. Although, it was absence of serovar specific growth pattern of non-typhoidal and typhoidal  Salmonella  in seafood, there was observation of diverse expression profile of stress and virulent genes in non-typhoidal and typhoidal  Salmonella  serovars. In presence of seafood, the induced expression of  Salmonella  virulent genes at ambient temperature is most likely to be impacted by increased risk of seafood borne illness associated with  Salmonella .

Salmonella grows vigorously on seafood and expresses its virulence and stress genes at different temperature exposure