Salmonella And The Gastrointestinal System

You can get typhoid from the salmonella typhi bacteria in food or water, contact with an infected person, or poor sanitation. The bacteria enters your body, travels into the intestines and the blood, then to the lymph nodes, gallbladder, liver, spleen, and other parts of your body. Sometimes the disease can be spread through the feces and urine of infected people. Raw foods or foods that have not been cooked or handled properly can also cause typhoid fever.

Salmonella is a bacterial disease that occurs in the intestines, the signs and symptoms can be; fever, or other illnesses such as diarrhea and abdominal cramps. People typically get salmonella from contaminated foods, which seems to occur frequently from poultry and eggs (Nordqvist, 2016). This is just a basic look at salmonella though, next we need to look at the epidemiologic triad (host, agent, and environment) and see how each plays a role in a salmonella outbreak.

Salmonella enterica: is a member of the Enterobacteriacecae family, a rod shape Gram-negative bacterium. After passage through the gastric acid barrier, S. enterica binds tightly to specific receptors of the epithelial cells in small intestine. The receptor interaction activates a cellular response results in transfer of bacterial effector proteins into the epithelial cell, following by uptake of bacterial cell by endocytosis. Invasion of epithelial cells induce an inflammatory response that increases the fluid secretion of epithelial cells, causing diarrhea. [2]

E.coli affects and attacks the digestive system. The digestive system is where the body takes each mouthful of food and turns it into a mushy paste, this paste helps maintain the body's homeostasis. ( Science Explorer 44). Homeostasis is the body’s tendency to keep a stable environment. The Digestive System breaks down the food into nutrients, nutrients are the substances in the food that provide energy throughout your whole body. Carbohydrates are also a major source

The number of occurring infections through Salmonella could be decreased using the One Health approach by initiating proper measures to prevent and possibly eliminate the infection throughout humans, animals, and the environment. The root of infection begins at the source, which would be the egg-laying chicken or hen. One measure that can be taken in diagnosing the disease is to evaluate outbreaks in groups to determine similarities

Salmonella enterica serovar Typhimurium (S. Typhimurium) is a pathogen commonly associated with localized intestinal infection in humans. For its survival and propagation as a facultative intracellular pathogen, this Gram-negative bacterium has developed a variety of ways to manipulate host cell processes (Malik-Kale et al. 2011). Besides phagocytic internalization (by, e.g., macrophages, neutrophils, or dendritic cells), Salmonella infection is characterized by the bacterial-induced uptake of the pathogen into non-phagocytic enterocytes of intestinal epithelium (Perrett & Zhou 2013).

Salmonella is an important bacterial genus which causes one of the most common forms of food poisoning worldwide. Throughout history typhoid fever – caused by Salmonella enterica serovar Typhi – triggered many dire outbreaks, and people eventually recognized the link between this disease and contaminated food or beverages.

Salmonella can cause diarrhea, fever, abdominal cramps, and vomiting anywhere from 6-72 hours after being infected (Foodsafety.gov, n.d.). Because there are many things that can cause those symptoms, diagnosing Salmonella would depend on laboratory tests that identifies it in the stool of an individual that is infected (CDC, 2013). Further testing can help determine the specific type once Salmonella has been confirmed.

Often, a salmonella infection affects the digestive tract, though, it’s possible for the bacteria to enter the bloodstream. If your doctor believes this has happened, they’ll need to do a blood test to confirm this

Salmonella enterica (S. enterica) is a harmful gram-negative bacterium, which like all other bacteria grows in colonies. Bacteria can be grouped as cocci, bacillus or spirillum. Salmonella bacteria are rod shaped (bacillus) which can function both with and without oxygen. Each single bacterium has DNA, a cytoplasm, cell membrane to control substances entering and leaving the cell and a cell wall to hold the structure together. In particular Salmonella has all of the above as well as flagella to help with movement and fimbriae which aids the bacterium to adhere to their environment such as the small intestine. Salmonella can be found in animals or humans and is transferred through ingestion of contaminated foods. Salmonella enterica are very tiny, and cannot be seen by the human eye, on a pin head alone there are 100,000 bacteria. Humans can become sick from ingesting as few as 20 bacteria. Salmonella enterica bacteria are approximately 4 micrometres long and 1 micrometre in diameter (A micrometre is one thousand times smaller than a millimetre). These tiny organisms can travel into the human through foods, drinks, pens, cigarettes etc. virtually anything that touches the mouth.

The food borne illness I choose is salmonella. Salmonella live in the intestinal tracts of humans and other animals, including birds. Salmonella are usually transmitted to humans by eating foods contaminated with animal feces. Contaminated foods usually look and smell normal. Contaminated foods are often of animal origin, such as beef, poultry, milk, or eggs, but any food, including vegetables, may become contaminated. Thorough cooking kills Salmonella. Food may also become contaminated by the hands of an infected food handler who did not wash hands with soap after using the bathroom.

Food will always contain bacteria, yet there are a few that can be harmful. Each day there are about 200,000 people in the U.S that become ill due to foodborne Pathogens. Salmonella is a bacteria that has the ability to contaminate raw meats, and make consumers of this meat very sick. This is just one of the many foodborne illnesses that can occur from improper preparation, or mistreatment of meats. Typically, salmonella can occur because the meat isn’t cooked all the way through. In the case of salmonella from fast food, it could of just happened because a worker was incompetent and inexperienced. If food, especially raw meat is left out in room temperature or in hot weather for too long, it may spoil. Also, cross contamination is a big deal because once you have mixed in your produce with your raw meat, now everything is contaminated. Otherwise, there are ways of keeping a safe distance from foodborne

Salmonellosis is an illness of variable severity usually characterized by diarrhea, abdominal pain, nausea and sometimes vomiting. Asymptomatic infections may occur and the organism may cause extraintestinal infections. The disease may have multiple manifestations and can progress from gastroenteritis into systemic disease. Most patients develop symptoms 12 to 72 hours after infection. The illness usually lasts 4 to 7 days and most patients recover without treatment. In some patients the Salmonella infection may spread from the intestine to the blood stream (septicemia or bacteremia) and to the other parts of the body. It may produce pneumonia, septic arthritis, pyelonephritis, meningitis and endocarditis. It may become localized in

Studying Salmonella is vital in understanding how SafD operates and possible clinical problems posed to individuals, due to the different strains of the bacterium that have been previously discovered. Although Salmonella has been identified and classified into different classifications, it has undergone multiple changes and the main nomenclature system is yet to be established (Chiu, Lin-Hui, 2014). The genus which Salmonella belongs to is known as the Enterobacteriaceae family (Chu and Su, 2004; Farmer, 1995). Salmonella is a gram negative rod shaped

Salmonella is a gram-negative bacillus that causes inflammation of the GI tract and in some cases, if the immune response is not sufficiently powerful and treatment is not administered, can become systemic and cause even more serious conditions throughout the body. After ingestion, these bacteria cause infection by invading the epithelial cells of the small intestine and macrophages. Though there are more than two thousand different subspecies of Salmonella, few of them are able to cause serious conditions in humans—for most, the disease resolves itself in a matter of days. Those who are most affected by Salmonella infection are infants, the elderly, and people with compromised immune