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How many species of Salmonella are there?
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This website focuses on the types of Salmonella that most commonly cause diarrheal illness. Other types of Salmonella – Salmonella Typhi and Salmonella Paratyphi – cause typhoid fever and paratyphoid fever. CDC estimates Salmonella bacteria cause about 1.35 million infections, 26,500 hospitalizations, and 420 deaths in the United States ...
- Questions & Answers
How is Salmonella infection diagnosed?. Salmonella infection...
- Diagnosis & Treatment
Salmonella infection is diagnosed when a laboratory test...
- For Health Professionals
Antibiotics are NOT recommended for treating most patients...
- Symptoms
Most people with a Salmonella infection experience:....
- Previous Outbreaks
When two or more people get the same illness from the same...
- Surveillance
Laboratory-based Enteric Disease Surveillance (LEDS)...
- Communication Materials
The 1,000 or more reported outbreaks that happen each year...
- Reports & Publications
Salmonella Atlas. CDC has posted a 248 page Salmonella Atlas...
- Salmonella Atlas
An Atlas of Salmonella in the United States, 1968-2011 [PDF...
- Questions & Answers
- The Disease
- Sources and Transmission
- Treatment
- Prevention Methods
- Recommendations For The Public and Travellers
- Recommendations For Food Handlers
- Recommendations For Producers of Fruits, Vegetables and Fish
- Who Response
Salmonellosis is a disease caused by the bacteria Salmonella. It is usually characterized by acute onset of fever, abdominal pain, diarrhoea, nausea and sometimes vomiting. The onset of disease symptoms occurs 6–72 hours (usually 12–36 hours) after ingestion of Salmonella, and illness lasts 2–7 days. Symptoms of salmonellosis are relatively mild an...
Salmonellabacteria 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...Salmonellacan pass through the entire food chain from animal feed, primary production, and all the way to households or food-service establishments and institutions.Salmonellosis in humans is generally contracted through the consumption of contaminated food of animal origin (mainly eggs, meat, poultry, and milk), although other foods, including green vegetable...Person-to-person transmission can also occur through the faecal-oral route.Treatment in severe cases is electrolyte replacement (to provide electrolytes, such as sodium, potassium and chloride ions, lost through vomiting and diarrhoea) and rehydration. Routine antimicrobial therapy is not recommended for mild or moderate cases in healthy individuals. This is because antimicrobials may not completely eliminate the bacteria...
Prevention requires control measures at all stages of the food chain, from agricultural production, to processing, manufacturing and preparation of foods in both commercial establishments and at home. Preventive measures for Salmonellain the home are similar to those used against other foodborne bacterial diseases (see recommendations for food hand...
The following recommendations will help ensure safety while travelling: 1. Ensure food is properly cooked and still hot when served. 2. Avoid raw milk and products made from raw milk. Drink only pasteurized or boiled milk. 3. Avoid ice unless it is made from safe water. 4. When the safety of drinking water is questionable, boil it or if this is not...
WHO provides the following guidance for people handling food: 1. Both professional and domestic food handlers should be vigilant while preparing food and should observe hygienic rules of food preparation. 2. Professional food handlers who suffer from fever, diarrhoea, vomiting or visible infected skin lesions should report to their employer immedia...
The WHO Five keys to growing safer fruits and vegetables: promoting health by decreasing microbial contamination and the Five keys to safer aquaculture products to protect public healthprovide rural workers, including small farmers who grow fresh fruits and vegetables and fish for themselves, their families and for sale in local market with key pra...
In partnership with other stakeholders, WHO is strongly advocating the importance of food safety as an essential element in ensuring access to safe and nutritious diets. WHO is providing policies and recommendations that cover the entire food chain from production to consumption, making use of different types of expertise across different sectors. ...
Salmonella is a genus of rod-shaped (bacillus) gram-negative bacteria of the family Enterobacteriaceae. The two known species of Salmonella are Salmonella enterica and Salmonella bongori. S. enterica is the type species and is further divided into six subspecies [2] [3] that include over 2,650 serotypes. [4]
Aug 8, 2023 · Etiology. Salmonella is a group of gram-negative bacteria that belong to the family Enterobacteriaceae. The current taxonomy splits the Salmonella genus into 2 species ( Salmonella enterica and Salmonella bongori) with approval pending for a third species ( Salmonella subterranea).
- Arun Ajmera, Nadeem Shabbir
- 2023/08/08
- Nassau University Medical Center
May 21, 2024 · Salmonella, group of rod-shaped, gram-negative, facultatively anaerobic bacteria. Their principal habitat is the intestinal tract of humans and other animals. Some species exist in animals without causing disease symptoms, while others cause any of a wide range of mild to serious infections known as salmonellosis.
- The Editors of Encyclopaedia Britannica
Mar 15, 2021 · This classification leads to the subdivision of the Salmonella genus into more than 2500 species. 7 Nowadays the Salmonella taxonomy includes two species, enterica and bongori. Based on the analysis of the genome and biochemical characteristics, S. enterica contains 6 subspecies, enterica, salamae, arizonae, diarizonae, houtenae and indica.
Apr 29, 2022 · Salmonella infection (salmonellosis) is a common bacterial disease that affects the intestinal tract. Salmonella bacteria typically live in animal and human intestines and are shed through stool (feces). Humans become infected most frequently through contaminated water or food.
