Which of the following is a characteristic of Salmonella, Shigella, Escherichia coli, and Serratia?

The characteristic that identifies Salmonella, Shigella, Escherichia coli, and Serratia as members of the Enterobacteriaceae family is fundamental to understanding their biological and pathogenic traits. Enterobacteriaceae is a large family of gram-negative bacteria that includes many genera, and all the given organisms share key characteristics typical of this family, such as being facultatively anaerobic, rod-shaped, and possessing the ability to ferment glucose.

Salmonella and Shigella are often associated with gastrointestinal infections, while Escherichia coli includes strains that are both pathogenic and non-pathogenic, and Serratia is known for its role in various infections, particularly in immunocompromised individuals. This shared taxonomic classification highlights the similarities in their metabolic processes and pathogenic mechanisms, making it essential to recognize their grouping under Enterobacteriaceae when studying bacteriology, particularly in a clinical context.

In contrast, the other choices do not accurately describe all four organisms collectively. Dextrose-negative would imply an inability to ferment dextrose, which is not the case for all mentioned organisms. Lactose-negative could accurately describe some but not all, as certain strains of Escherichia coli can ferment lactose. The assertion that they are common hospital-ac