Intestinal pathogenic bacteria that can exist at low temperature.<\/p>\n
The Salmonella bacterium that causes salmonellosis food poisoning has nothing to do with salmon; rather, it took its name in 1900 from the man who identified it, Dr. Daniel Elmer Salmon. Dr. Salmon’s own name also has nothing to do with salmon; it is simply a variation of the Hebrew name Solomon, meaning peaceful.<\/p>\n
A group of bacteria that causes intestinal infection. A frequent contaminator of foods. Salmonella is one of the most common causes of food poisoning.<\/p>\n
A group of bacteria capable of producing gastrointestinal disturbances in humans.<\/p>\n
A genus of pathogenic bacteria which live in the intestines and are usually acquired by eating contaminated food, responsible for many cases of gastroenteritis and for typhoid or paratyphoid fever.<\/p>\n
A class of bacteria which cause such infections as typhoid, paratyphoid and gastro-enteritis.<\/p>\n
A genus of bacteria that causes one of the most common food-borne illnesses.<\/p>\n
Genus of Gram-negative, rod-shaped bacteria, some of which cause typhoid fever and some forms of gastroenteritis in humans.<\/p>\n
A strain of bacteria that can be present in food or water without affecting the appearance, smell, or taste. Salmonella is the most frequently reported cause of food-borne illness in the United States and has been known to exist for more than 100 years. Infections with Salmonella may involve only the intestinal tract, or they may spread to the bloodstream and to other areas of the body. The bacteria are usually transmitted by the oral-fecal route, and the source of infection is usually the ingestion of food or water contaminated by fecal matter.<\/p>\n
A genus of Gram-negative motile rodlike bacteria that inhabit the intestines of animals and man and cause disease. They ferment glucose, usually with the formation of gas. The species S. paratyphi causes paratyphoid fever, and S. typhi causes typhoid fever. Other species of Salmonella cause food poisoning, gastroenteritis, and septicemia.<\/p>\n
A genus of gram-negative, motile bacilli of the family Enterobacteriaceae. More than 1400 species have been classified. Several species are pathogenic, some producing mild gastroenteritis and others a severe and often fatal food poisoning. Those persons preparing food should cook all foods from animal sources thoroughly, refrigerate leftover cooked foods during storage, and wash hands before and after handling foods. Persons should avoid ingesting raw eggs in any form and using cracked eggs.<\/p>\n
A group of microorganisms responsible for causing acute infective enteritis, commonly known as food poisoning. They closely resemble the bacteria responsible for paratyphoid fever. These microorganisms are named after the bacteriologist who discovered them, not because they are found in canned salmon. The bacteria can be transmitted through carriers with immunity, as well as through animals like cattle and pigs, milk from infected cows, sausages, poultry, and eggs, particularly duck eggs. Commercial “rat viruses” used in rat poison typically contain cultures of Salmonella bacteria. While it’s claimed that the virus used is harmless to humans, this assertion is still subject to debate.<\/p>\n
<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
Intestinal pathogenic bacteria that can exist at low temperature. The Salmonella bacterium that causes salmonellosis food poisoning has nothing to do with salmon; rather, it took its name in 1900 from the man who identified it, Dr. Daniel Elmer Salmon. Dr. Salmon’s own name also has nothing to do with salmon; it is simply a […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[],"class_list":["post-34420","post","type-post","status-publish","format-standard","hentry","category-s"],"yoast_head":"\n