What is the scientific name for Salmonella?
SalmonellaSalmonella / Scientific name
Salmonella enterica is a motile, aerobic to facultatively anaerobic, nonspore-forming, gram-negative bacillus and is a common inhabitant of the gastrointestinal tract of ruminants. The genus Salmonella contains two species, S. bongori which infects mainly poikilotherms and rarely, humans, and S.
What is the most common name for Salmonella?
Salmonella Enteritidis Enteritidis is the most common strain of Salmonella in our food supply. The increased prevalence in poultry products made Salmonella Enteritidis a food-safety issue in the 1970s. It is the serotype most often associated with poultry.
What is the epidemiology of Salmonella?
CDC estimates Salmonella bacteria cause about 1.35 million infections, 26,500 hospitalizations, and 420 deaths in the United States every year. Food is the source for most of these illnesses. Most people who get ill from Salmonella have diarrhea, fever, and stomach cramps.
What are the Salmonella serotypes?
Serotypes are groups within a single species of microorganisms, such as bacteria or viruses, which share distinctive surface structures.
Is Salmonella italicized?
The correct way is Salmonella (italic) followed the serotype Typhimurium .
Is Salmonella typhi a Heterotroph or Autotroph?
S. enteritidis is a heterotrophic organism which means that it does not produce its own food. It gains nutrients by feeding inside of the host. Infants and elderly are at the highest risk for being affected by Salmonella as their immune systems are generally the weakest.
What shape is Salmonella?
Salmonellae are facultative anaerobic Gram-negative rod-shaped bacteria generally 2–5 microns long by 0.5–1.5 microns wide and motile by peritrichous flagella. Genome sizes of Salmonella vary among serovars (Table 1) with ranges from 4460 to 4857 kb.
What is the pathophysiology of Salmonella?
Pathogenesis. Pathogenic salmonellae ingested in food survive passage through the gastric acid barrier and invade the mucosa of the small and large intestine and produce toxins. Invasion of epithelial cells stimulates the release of proinflammatory cytokines which induce an inflammatory reaction.
Where is Salmonella found geographically?
Sources and transmission Salmonella bacteria are widely distributed in domestic and wild animals. They are prevalent in food animals such as poultry, pigs, and cattle; and in pets, including cats, dogs, birds, and reptiles such as turtles.
What is Vi antigen in Salmonella?
In Salmonella enterica, the virulence capsular polysaccharide, known as “Vi antigen,” is produced by human-restricted serovar Typhi (hereafter S. Typhi, the etiological agent of typhoid fever) and serovar Paratyphi C, but it is absent in other serovars commonly associated with gastroenteritis.
What is Salmonella typhi classification?
Salmonella is a genus of rod-shaped (bacillus) Gram-negative bacteria of the family Enterobacteriaceae. The two species of Salmonella are Salmonella enterica and Salmonella bongori. S. enterica is the type species and is further divided into six subspecies that include over 2,600 serotypes.
What is the classification of Salmonella?
The serotype or serovar, is a classification of Salmonella into subspecies based on antigens that the organism presents. It is based on the Kauffman-White classification scheme that differentiates serological varieties from each other.
What are facts about salmonella?
Interesting Facts About Salmonella. Salmonella is a bacterial that can create an infection in your gastrointestinal tract that can be quite uncomfortable. It lasts for up to 7 days and some people might call it “food poisoning” or the “stomach flu” when it occurs. Symptoms can start as soon as 12 hours after the bacteria is swallowed.
What are the risk factors of Salmonella?
– Low production volume and summer season are risk factors for Salmonella contamination. – Salmonella contamination varied by region, even after adjusting for seasonality. – Facilities producing ready-to-eat product have lower odds of contaminated raw product. – HACCP noncompliance (9 CFR §417.4) was associated with Salmonella contamination.
What is the recovery time for Salmonella?
Salmonella: This common bacteria can infect food or water. It is the top cause of foodborne hospitalization and death in America. Recovery generally takes 4 to 5 days, but possible lingering complications include reactive arthritis and irritable bowel syndrome.