salmonella
Salmonella
Salmonella is a rod shaped, gram-negative bacteria, which infects humans and other mammals. It is the most common cause of food poisoning and the leading cause of Salmonellosis. Salmonella infects more than 40,000 people a year in the US and causes 400 deaths a year. It is caused by consuming raw or undercooked food, having contact with a person or animal that is infected by salmonella, and poor kitchen hygiene. Symptoms of salmonellosis include diarrhea, fever and abdominal cramps. Researchers have yet to come up with a vaccine to help prevent salmonella poisoning.
Citations:
1. "Salmonella." Wikipedia. Wikimedia Foundation http://en.wikipedia.org/wiki/Salmonella 2. T.S. Desin, W. Köster, and A.A Potter “Salmonella vaccines in poultry: past, present and future” Expert Review of Vaccines, January 2013, Vol. 12, No.1, Pages 87-96
3. Kelland, Kate. "Scientists Use Salmonella Bug to Kill Cancer Cells." Reuters. Thomson Reuters .
4. Gast, R. "Research to Understand and Control Salmonella
Eggs." Research to Understand and Control Salmonella Enteritidis in Chickens and Eggs. .
5. Locchead, Carolyn. "Warnings as Salmonella Strains Resist Antibiotics." SFGate. .
Methods:
Motile, Gram-negative bacteria
Lactose negative; acid and gas from glucose, mannitol, maltose, and sorbitol; no Acid from adonitol, sucrose, salicin, lactose
ONPG test negative (lactose negative)
Indole test negative
Methyl red test positive
Voges-Proskauer test negative
Citrate positive (growth on Simmon's citrate agar)
Lysine decarboxylase positive
Urease negative
Ornithine decarboxylase positive
H2S produced from thiosulfate
Do not grow with KCN
Phenylalanine and tryptophan deaminase negative
Gelatin hydrolysis negative Once the bacteria enter the body, if it is able to survive the harsh environment of the stomach, it causes a massive inflammatory response, which has a negative impact on the existing normal flora. The nontyphoidal
Salmonella is a rod shaped, gram-negative bacteria, which infects humans and other mammals. It is the most common cause of food poisoning and the leading cause of Salmonellosis. Salmonella infects more than 40,000 people a year in the US and causes 400 deaths a year. It is caused by consuming raw or undercooked food, having contact with a person or animal that is infected by salmonella, and poor kitchen hygiene. Symptoms of salmonellosis include diarrhea, fever and abdominal cramps. Researchers have yet to come up with a vaccine to help prevent salmonella poisoning.
Citations:
1. "Salmonella." Wikipedia. Wikimedia Foundation http://en.wikipedia.org/wiki/Salmonella 2. T.S. Desin, W. Köster, and A.A Potter “Salmonella vaccines in poultry: past, present and future” Expert Review of Vaccines, January 2013, Vol. 12, No.1, Pages 87-96
3. Kelland, Kate. "Scientists Use Salmonella Bug to Kill Cancer Cells." Reuters. Thomson Reuters .
4. Gast, R. "Research to Understand and Control Salmonella
Eggs." Research to Understand and Control Salmonella Enteritidis in Chickens and Eggs. .
5. Locchead, Carolyn. "Warnings as Salmonella Strains Resist Antibiotics." SFGate. .
Methods:
Motile, Gram-negative bacteria
Lactose negative; acid and gas from glucose, mannitol, maltose, and sorbitol; no Acid from adonitol, sucrose, salicin, lactose
ONPG test negative (lactose negative)
Indole test negative
Methyl red test positive
Voges-Proskauer test negative
Citrate positive (growth on Simmon's citrate agar)
Lysine decarboxylase positive
Urease negative
Ornithine decarboxylase positive
H2S produced from thiosulfate
Do not grow with KCN
Phenylalanine and tryptophan deaminase negative
Gelatin hydrolysis negative Once the bacteria enter the body, if it is able to survive the harsh environment of the stomach, it causes a massive inflammatory response, which has a negative impact on the existing normal flora. The nontyphoidal