foodborne illness
What is salmonella? According to the Mayo Clinic Salmonella infection is a common bacterial disease that affects the intestinal tract. Salmonella bacteria typically live in animal and human intestines and are shed through feces. Humans become infected most frequently through contaminated water or food sources.
Salmonella serotype Typhimurium and Salmonella serotype Enteritidis are the most common in the United States. (Centers for Disease Control and Prevention) The infectious agent (pathogen) that causes salmonella is called salmonella enteriditis. The bacteria is larger than a virus; but, is visible to the eye with the microscope. It is rod-shaped, gram negative, non-motile bacteria that does not form spores. Interestingly enough it communicates to its fellow bacteria via AHL. It infects the cell, multiplies within it; and then, bursts the cell. Special effector protein factors are required for salmonella intestinal invasion and the induction of fluid secretion and for inflammatory responses. There are about six names species names of it, salmonella enteritidis, and salmonella enteric which cause the human disease. (www.cdc.ncided/dbmd/diseaseinfo)
Salmonellosis is spread to people by ingestion of Salmonella bacteria that contaminate food. Salmonella is worldwide and can contaminate almost any food type, but outbreaks of the disease have involved raw eggs, raw meat, egg products, fresh vegetables, cereal some fruits like tomatoes, and contaminated water. According to the Centers for Disease Control and Prevention the most rest outbreak was in Tennessee. On January 10, 2014, Tyson Foods, Inc. recalled approximately 33,840 pounds of mechanically separated chicken products that may be contaminated with Salmonella Heidelberg. A total of nine persons infected with the outbreak strain of Salmonella Heidelberg were reported from Tennessee. Epidemiologic and trace back investigations conducted by Tennessee and federal officials indicated that consumption of
Salmonella serotype Typhimurium and Salmonella serotype Enteritidis are the most common in the United States. (Centers for Disease Control and Prevention) The infectious agent (pathogen) that causes salmonella is called salmonella enteriditis. The bacteria is larger than a virus; but, is visible to the eye with the microscope. It is rod-shaped, gram negative, non-motile bacteria that does not form spores. Interestingly enough it communicates to its fellow bacteria via AHL. It infects the cell, multiplies within it; and then, bursts the cell. Special effector protein factors are required for salmonella intestinal invasion and the induction of fluid secretion and for inflammatory responses. There are about six names species names of it, salmonella enteritidis, and salmonella enteric which cause the human disease. (www.cdc.ncided/dbmd/diseaseinfo)
Salmonellosis is spread to people by ingestion of Salmonella bacteria that contaminate food. Salmonella is worldwide and can contaminate almost any food type, but outbreaks of the disease have involved raw eggs, raw meat, egg products, fresh vegetables, cereal some fruits like tomatoes, and contaminated water. According to the Centers for Disease Control and Prevention the most rest outbreak was in Tennessee. On January 10, 2014, Tyson Foods, Inc. recalled approximately 33,840 pounds of mechanically separated chicken products that may be contaminated with Salmonella Heidelberg. A total of nine persons infected with the outbreak strain of Salmonella Heidelberg were reported from Tennessee. Epidemiologic and trace back investigations conducted by Tennessee and federal officials indicated that consumption of