Salmonella: Foodborne Illness
July 21, 2012
Dr. Mary Corrigan
Salmonella: Foodborne Illness
Foodborne illnesses are defined as any illness that you receive from the consumption of food that has been contaminated by a certain bacteria, virus, or parasite. Salmonella is a common foodborne illness found in beef, poultry, milk, and eggs. It has an estimated 1.2 million cases every year just in the United States. Salmonellosis is also known as Salmonella. According to Salmonella (n.d.), “Salmonella is a genus of rod-shaped, Gram-negative, non-spore-forming, predominately motile enterobacteria with diameters around 0.7 to 1.5 um, lengths from 2 to 5 um, and flagella which grade in all directions (i.e. pertirichous) ().It is closely related to Escherichia groups. This foodborne illness is a bacteria that can cause illness in intestines in people and animals. There are approximately around two thousand serotypes that cause this human disease. Salmonella can target any age group but the greatest of risk are infants, the elderly, and people with weakened immune systems. This foodborne illness is transferred through either food or water that is contaminated or having contact with an infected animal. Salmonella lives in a human or animal intestinal tract. The food is contaminated usually with animal feces. You usually contract this illness through beef, poultry, milk, and eggs. However you can be in contact with Salmonella through vegetables that are contaminated. Salmonella can also be passed to food by the hands of an infected person who didn’t wash their hands after using the restroom. Salmonella is transmitted by fecal to oral spread. It is not spread by coughing or sneezing. The United States have had many outbreaks of Salmonella. One of these outbreaks happened recently in June of 2012. There were sixty-six cases reported in twenty different states. Among these cases there was one fatality and sixteen...
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