Salmonella, a major foodborne pathogen, poses a severe threat to human health worldwide. To characterize the hazardous properties of Salmonella strains isolated from diverse animal-derived food commodities, a total of 21 Salmonella isolates were recovered and identified from four common food matrices, namely raw milk, fresh sausages, eggs and pork, followed by phenotypic analyses including virulence gene profiles and motility assays. The results showed that all isolates harbored virulence genes sseL, mgtC, invA and stn, among which eight strains exhibited remarkable motility. Antimicrobial susceptibility testing revealed that the isolates presented a 71.43% resistance rate to both β-lactams and quinolones, whereas no resistance to carbapenems was detected. Assays for biofilm formation and surface physicochemical properties demonstrated that 55.56% of the strains could form robust biofilms, with cell surface hydrophobicity and auto-aggregation capacity ranging from 15.79% to 76.85% and 21.38% to 58.89%, respectively. Additionally, stress tolerance assays indicated no consistent pattern in environmental resistance among Salmonella isolates derived from different food sources. Collectively, Salmonella strains isolated from various food matrices exhibit remarkable comprehensive hazards, leading to prominent risks of food contamination. This study characterizes the biological profiles of Salmonella strains from diverse animal-derived food commodities, providing theoretical evidence for elucidating the pathogenicity and survival mechanisms of foodborne Salmonella as well as improving control strategies against Salmonella contamination along the food chain.