Salmonella Research Paper

This lab experiment was done for the purpose of learning how to determine a gram negative bacterium based on multiple tests learned throughout the semester. My gram negative unknown bacterium given to me was Salmonella typhimurium based off of the following tests; Triple Sugar Iron Agar (TSIA), Sulfate Indole Motility (SIM), Methyl Red (MR), Voges-Proskaur (VP), Citrate, Urea Hydrolysis, and Gelatin Hydrolysis. Each test performed gives results such as motility, acid production, fermentation, carbon requirements, or detection of certain coenzymes. With a process of elimination, I determined which bacteria it was not and which bacterium I had, S. typhimurium. The expectation was to master the techniques for each test and utilize the results to determine the unknown bacterium I was given within a two-week period.

E. coli are usually harmless, but can cause urinary tract infections, respiratory illnesses and other illnesses. This bacterium is also beneficial to humans and are part of our natural intestinal microflora, but E. coli can also lead to mild to serious illnesses in the human body. Disease causing E. coli are grouped according to the ways they cause illnesses. Escherichia coli is spread when people consume at-risk foods, these include foods such as undercooked ground beef, produce that have come into contact with fecal matter, contaminated water and unpasteurized dairy and juice products. This bacterium can also spread from person to person by unwashed hands, contaminated surfaces (fomites) and pond water.

Norovirus and Salmonella are the two most common pathogens, resulting in the most hospitalizations and deaths. Norovirus is a pathogen that infects the stomach and intestines by causing inflammation. Symptoms of norovirus include; nausea/vomiting, diarrhea and stomach pain leading to dehydration causing one to urinate more frequently and feel dizzy while standing up. In order to avoid contracting the Norovirus, the CDC recommends thoroughly washing fruits, vegetables and cooking seafood to appropriate temperatures, which can survive up to 140 degrees Fahrenheit (https://www.cdc.gov/norovirus/preventing-infection.html). Salmonella affects the gastrointestinal tract when bacteria is swallowed, mainly coming from raw food products; eggs,

Have people ever thought about the risks of on farm salmonella, and the danger it poses to hog herds as well as the public health? Salmonella control starts at the beginning of finishing farms, breeding herds, feed suppliers, and on to the slaughter houses. Salmonella control programs have already been established in several European countries to help reduce their salmonella on hog farms. Salmonella is one of the most important food borne pathogens as well as the second most common source of zoonotic human infection. Farmers and veterinarians are striving to pursue an effective plan to decrease salmonella on hog farms through several ways of prevention.

According to the new report released by the US Centers for Disease Control and Prevention a salmonella outbreak happened in the US. The officials affirmed that people should not kiss or cuddle chicken since they risk getting salmonella infection.

Did you know that foodborne illness kills 3,000 people each year? At least 128,000 Americans are hospitalized from foodborne illnesses. Most foodborne illnesses are acute, meaning they happen suddenly and last a short time, and most people recover on their own without treatment. Foodborne illnesses are infections caused by food or beverages that contain harmful bacteria, parasite, viruses or chemicals. If you develop foodborne illness/food poisoning rest and drink lots of water. All foods have small amounts of bacteria. Symptoms of the diseases are abdominal cramping, diarrhea, nausea, vomiting, fever, headache and body ache. “Easy way to prevent food illness are to cook to the right temperature, wash your hands and surface often, refrigerate foods promptly, and separate raw meats from other foods.” (https://www.cdc.gov) The CDC estimates that 48 million foodborne illnesses cases occur in the United States every year.

Some believe that the media is the enemy of all people. Millions are exposed to media on a daily basis and because we are so gullible and susceptible, we believe everything we see. This can be very problematic because serious events can be looked over by popular headlines such as, “Kim Kardashian has a secret pregnancy!”. However, not all articles are fake. An article about a recent salmonella outbreak, the further findings on sugar and cancer correlation, and an update on Wendy Williams prove that there are real news in the world. There are ways to determine if what you’re reading is real or fake: current date, cited sources and headline presentation.

Salmonella can backfire or do a lot of bad things in the body in many ways. “Some

For an individual to succumb to salmonella, an infectious does 500,000 organisms is enough to cause illness. Salmonella if found in the gastrointestinal tracts of animals and birds., with the typhoid one only residing in the in human gut.

If your physician suspects salmonella may be causing nausea, stomach cramps, diarrhea, fever, and other symptoms, they can order a stool test — that’s the only way to know for sure whether your illness is due to the infection.

Salmonella, which is one of the most common causes of food poisoning in the United States. Survival development of salmonella was too evaluated resulting to subsequent maturing utilizing dried out inoculated teas. Salmonella Centrica serova mixed drink was immunized against diverse dehydrated tea foliage or blossoms to provide beginning populaces of around 9 log CFU/g. The inoculums were permitted to dehydrate (at a high ambient warmth for about 24 hours) against the got dried out leaves preceding capacity under 25 and 35°C at low stockpiling at low moistness of 30% (RH) and high of 90% humidity level. Under the four stockpiling conditions inspected, survival took after the request 25°C with a squat Relative humidity of 25°C amid soaring relative

Salmonella is a bacterial disease of the intestinal tract. Salmonella is a group of bacteria. It causes typhoid fever (an infectious bacterial fever with an eruption of red spots on the chest and abdomen and severe intestinal irritation), food poisoning (an illness caused by bacteria or other toxins in food, typically with vomiting and diarrhea), gastroenteritis (inflammation of the stomach and intestines, typically resulting from bacterial toxins or viral infection and causing vomiting and diarrhea), and a lot of other illnesses. The symptoms of salmonellosis develop 12 to 72 hours after infection and usually last 4 to 7 days. Most people recover without treatment. The diarrhea and dehydration might be so severe that it is necessary to go

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.

Salmonella spp. are Gram negative and non-spore forming rods mostly found in poultry. (M.Jay, J., 2000) In this experiment, lactose broth is a non-selective medium which can be used as pre-enrichment broth for isolation and identification of Salmonella spp. from the poultry carcass sample. Salmonella spp. from the sample may be present in low amounts and sub-lethally injured. The growth and recovery of Salmonella spp. may be hindered by the presence of other species or the components of food sample. Lactose broth is important to helps in the recovery of Salmonella spp. by allowing the repair of damaged cell, diluting the possible toxic substances and providing a nutritional advantage to Salmonella spp. over other species. A higher ratio of Salmonella to non- Salmonella bacteria can be obtained after incubation if the sample is subjected to pre-enrichment medium. Most non Salmonella bacteria can ferment lactose but Salmonella cannot. The pH will be decreased when lactose is metabolized and thus creating a bacteriostatic effect on competing organisms.

The foodborne illness I choose was Salmonella. Salmonella is a bacteria that causes an infection known as Salmonellosis. A person that is infected with Salmonella gets diarrhea, fever, and abdominal cramps 12 to 72 hours after being infected. Salmonella usually last four to seven days and most people recover without treatment. People with severe diarrhea must be hospitalized. The Salmonella can spread in from the intestines to the bloodstream and other parts of the body and can cause death of not treated quickly with antibiotics. People with a weak immune system, elderly, and infants are more likely to