Salmonella [pic] Image from: http://www.healthhype.com/wpcontent/uploads/Prokaryote_cell_diagram_bacterial_structure.png 1. Describe the structure of the micro-organism Salmonella is a miniature bacterium which is rod shaped. It has diameters of around 0.7 to 1.5 µm‚ lengths from 2 to 5 µm‚ and flagella that flow in all directions. They are chemoorganotrophs (a primary nutritional group)‚ getting their energy from oxidation (the interaction between oxygen molecules and other substances)
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beverage or other food‚ such as milk or beer‚ to a specific temperature for a specific period of time in order to kill microorganisms and bacteria that could cause disease‚ spoilage‚ or undesired fermentation. One such bacterium is Salmonella enterica. Salmonella enterica is a flagellated‚ rod shaped‚ anaerobic‚ gram-negative bacteria. It has thousands of serovars (serovar refers to distinct variations within a species of bacteria) the 3 most common are serological variants: S. Typhimurium (Common
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Salmonella (eubacteria) Life Cycle(s) and Reproduction * http://salmonellies.blogspot.ca/2011/11/life-cycle.html L -in order for salmonella to reproduce or survive‚ it must have a host -only certain strains of salmonella bacteria can life for a semi-long period outside a host body -once salmonella has entered the body (through contaminated foods or coming in contact with infected feces) the bacteria will begin to grow R -salmonella reproduces asexually through binary fission Binary fission-
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Limiting the function of Salmonella With an estimate of more than 30 million cases of annually resulting in almost 250 million deaths‚ the World Health Organization identified that typhoid fever is indeed serious health problem worldwide. Typhoid fever on patrol Transmitted by the ingestion of contaminated food or water‚ Typhoid is a common worldwide illness due to the fast multiplication of its culprit‚ the bacterium called Salmonella typhi‚. These bacteria invade the small intestine
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Foodborne Illness: Salmonella SCI/162 What is the infectious agent (pathogen) that causes this infectious disease? For example‚ the name of the bacteria‚ virus or parasite. Salmonella is a bacteria that was discovered more than one hundred years ago by a scientist named Dr. Daniel E. Salmon‚ who the bacteria is named after. The bacteria are living microscopic creatures that are found in the feces of people or animals and spread to other people or other animals. There are more than 2‚000 strains
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Illness Salmonella is a type of food poisoning that is borne from the salmonella bacterium. There are many types of these bacteria‚ but the most common in the United States are Typhimurium and Enteritidis. Eating foods that are contaminated with the bacteria catches the Salmonella virus. Food can become contaminated through the process of it being handled and the handler may be infected. Most often times the contaminated foods are from animals‚ such as poultry‚ beef‚ eggs‚ and milk.
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Classroom » How to Investigate an Outbreak Steps of an Outbreak Investigation On this Page Step 1: Prepare for Field Work Step 2: Establish the Existence of an Outbreak Step 3: Verify the Diagnosis Step 4: Define and Identify Cases Step 5: Describe and Orient the Data Step 6: Develop Hypotheses Step 7: Evaluate Hypotheses Step 8: Refine Hypotheses Step 9: Implement Control and Prevention Measures Step 10: Communicate Findings In investigating an outbreak‚ speed is essential‚ but getting
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Salmonella Salmonella is a prokaryotic‚ rod shaped‚ bacterial organism. It is nonsporeforming and Gram-negative.(1) Salmonella is responsible for almost 60 percent of reported cases of bacterial food borne illness and 40 percent of all food borne illness of any kind. Salmonella survives digestion and reproduces in the small intestine‚ making people sick. Salmonella has hundreds of different types‚ all of which cause much the same illness in humans. Eating food containing live salmonella bacteria
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1. Using the date of onset for each case from Table 1‚ construct a simple ‘cases against time’ chart of the outbreak. From THIS data suggest when common exposure to infection may have occurred and explain your reasoning. Table 1. Cases against time. Date | Number of cases by area. | Total number of cases | | Town A | Town B | Village Y | Farm K | | 5th July | | | 1 | | 1 | 11th July | 2 | | 2 | | 4 | 12th July | 3 | | 1 | 1 | 5 | 13th July | 5 | | 3 | | 8 | 14th July
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Bacteria- Salmonella‚ Staphylococcus aureus‚ Clostridium perfringens. Salmonella causes food poisoning caused by infection with the salmonella bacterium. Staphylococcus aureus- causes skin infections such abscesses‚ respiratory infections such as sinusitis and food poisoning. Clostridium perfringens- causes food poisoning with symptoms of diarrhoea and abdominal cramps Viruses- Pandemic influenza‚ HIV‚ herpes simplex and hepatitis. Pandemic influenza is a virus which the human population has little
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