Salmonella

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Salmonella
Scientific classification
Kingdom: Bacteria
Phylum: Proteobacteria
Class: Gamma Proteobacteria
Order: Enterobacteriales
Family: Enterobacteriaceae
Genus: Salmonella
Lignieres, 1900
Species

S. bongori
S. enterica
S. liverpool
S. abony

Salmonella[1] is a genus of bacteria. It is a major cause of illness throughout the world. The bacteria are generally passed on to humans by eating or drinking food of animal origin which has the bacteria in it, mainly meat, poultry, eggs and milk. Bacteria from the genus Salmonella can cause diseases, such as diarrhea, Cholera and typhus. These bacteria are zoonotic, meaning they can infect both animals and humans.

Salmonella is closely related to the Escherichia genus and are found worldwide in cold- and warm-blooded animals (including humans), and in the environment. They cause illnesses like typhoid fever, paratyphoid fever, and the foodborne illness.[2]

Salmonella is also extremely dangerous, and weaker humans like the old and young could easily die from it. Salmonella can only be killed in food by high temperatures, this is called denatured.

References[change | change source]

  1. Salmonella is typically pronounced /ˌsælməˈnɛlə/ voicing the initial letter "L," since it is named for pathologist Daniel Elmer Salmon.
  2. Ryan KJ, Ray CG (editors) (2004). Sherris Medical Microbiology (4th ed.). McGraw Hill. pp. 362–8. ISBN 0-8385-8529-9.