Salmonella Typhimurium

At prison (B), person-to-person transmission and contamination of multiple foods likely contributed to illness. Analysis of stool specimens from inmates identified eight serotypes and 15 pulsed-field gel electrophoresis (PFGE) patterns of Salmonella. This case and the reception case, although on a smaller scale, are very similar. Two distinct PFGE patterns were found in the reception strain of Salmonella, versus the 15 PFGE patterns found at the prisons. In the prison where chicken salad was contaminated, it was found that the eggs and raw chicken used were the causing ingredients. It wouldn’t be too much of an assumption to say that the eggs in the potato salad at the reception could have been contaminated by the

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.

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.

In my opinion, world wide should have free range hens so there are healthier hens and eggs resulting in less salmonella spread, if they were free range they would be less stressed and they would not be so close together which would cause fights. If they were free range they would be healthier, and their eggs would be healthier for humans to eat because it would not carry salmonella, and the environment would benefit in many ways. Also the costs of free range living would be distributed onto the consumers in many ways.

The USDA issued interim regulations that restricted the interstate sale and transportation of eggs and poultry from flocks to protect the community from salmonella- infected eggs. The USDA has to collects samples from the flock, and if any of the test came out positive and its movement in interstate commerce would be restricted. In 1990, salmonella outbreaks were traced to three houses owned by Rose Acre Farms. Because the “test flocks” tested positive, USDA officials removed and killed sixty hens from the

Foodborne illness, or food poisoning, happens everyday in the U.S. and it is estimated that 48 million people are affected by it every year. Of these 48 million, 128,000 end up in the hospital and 3000 of them die from foodborne pathogens (Tucker, 2014). Foodborne illnesses can be caused by biological, chemical, or physical contaminants. The biological contaminants consist of bacteria, viruses, parasites, and fungi. Chemical contaminants are pesticides, cleaning supplies, and toxic chemicals. Physical contaminations are dirt, glass, wood, splinters, stones, hair, jewelry, and metal shavings (Tucker, 2014). Salmonella, a bacterium, has been the most common reported cause of food poisoning. Salmonella is most commonly exposed to humans through animal feces and it is usually from animals that give us beef, poultry, and dairy products. People who do not wash their hands after being around animals can also transmit salmonella into our food. The symptoms of Salmonella are abdominal cramps, diarrhea, nausea, vomiting, and fever (Tucker, 2014). The symptoms will usually resolve on their own in healthy people but may become life threatening in those with compromised immune systems. In order to prevent Salmonellosis, raw eggs should be avoided, as well as undercooked meat, shellfish, and unpasteurized milk and juice (Tucker, 2014). It is also important to always practice hand hygiene before handling any uncooked food products. Escherichia Coli, otherwise known as E. coli, is

In the article Backyard Chickens Carry Hidden Salmonella by Aneri Pattani. She explains why 900 people are infected with salmonella and the chickens are not the culprits of this disease. The normal issue with contracting Salmonella is normally eating raw cookie dough or undercooked eggs or meat. But it can also be contract when people put objects that came in contact with their live poultry, or when they deal with their live poultry and touch their mouth. Dr Nicholas says “ this doesn't mean people are not supposed to have Backyard chicken, but it is very important to wash your hands and make sure you have separate clothes for when you're dealing with live poultry”. She advised to not let your outside birds live with you in your house and avoid

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,

This multistate outbreak of Salmonella Tennessee case was published by the Centers for Disease Control (CDC) in March of 2007 to inform the public of the outbreak that was discovered and in order to prevent other people from getting sick. The Salmonella infection was associated with the consumption of Peanut Butter, specifically with Peter Pan peanut butter and Great Value peanut butter brands manufactured by ConAgra. Since both brands were manufactured in the same facility in Georgia, they both became contaminated and so, the peanut butter jars with the code 2111 were to de discarded and avoided (MMWR, 2007). However, since the Great Value peanut butter brand is manufacture in other plants, only the peanut butter jars from the facility in Georgia had the bacterial infection within them. Although Salmonella is a common illness in the United States estimated at 1 million cases per year, the Tennessee serotype is a rare case and it was first associated with peanut butter in February 2007; however, since November of 2006, public health officials had noticed an increase with this serotype (MMWR, 2007). The symptoms of Salmonella Tennessee include diarrhea, fever, abdominal cramps and dysuria, which can be seen in 12-72 hours from the person being contaminated (MMWR, 2007). Furthermore, 715 Salmonella Tennessee cases where identified in 48 states from the beginning of August 2006 through the end of July 2007 (Sheth, 2011). The source of

The infectious agent (pathogen) that causes salmonella is called salmonella enteriditis. The bacteria is larger than a virus; but, is visible to the eye with the microscope. It is rod-shaped, gram negative, non-motile bacteria that does not form spores. Interestingly enough it communicates to its fellow bacteria via AHL. It infects the cell, multiplies within it; then, bursts the cell. Special effector protein factors are required for salmonella intestinal invasion and the induction of fluid secretion and for inflammatory responses. There are about six names species names of it, salmonella

Exposure to salmonella is not taken lightly, as it can prove deadly and lead to contact with several related diseases such as salmonellosis. Salmonellosis can manifest with symptoms including diarrhea, severe cramping, and

Typhoid fever is a dangerous bacterial infection. The only source of the causative agent of typhoid fever is a person sick or carrier. You can get typhoid fever if you eat food or drink water that have been handled by a person who is shedding Salmonella Typhi or if sewage contaminated with Salmonella Typhi bacteria gets into the water you use to drink or washing fruit. The danger of the patient varies through the disease and this explains of the features of the typhoid fever. Infected often spread pathogen into the environment within fourteen days,

Gastrointestinal diseases are pervasive problem that is caused by ingestion of contaminated foods or water in which an extensive etiological agents known as enteric pathogen are present, [1]. Salmonella is one of the most opportunistic gram negative, facultative anaerobic food borne pathogens that represent a major health problem and a substantial cause of food poisoning[2]. Salmonellosis caused by Salmonella enterica serovar Typhimurium (S. Typhimurium) stance as the second most prevalent cause of acute gastroenteritis that affecting one million illnesses in the United States, with 19,000 hospitalizations and 380 deaths[3]. Infection begins with the ingestion of contaminated food or water then characterized by attachment of the bacteria by fimbriae or pili to cells lining the

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.

Common illnesses that can occur are salmonella and trichinosis poisoning resulting from improper handling of chicken, eggs or pork (Jardin, 2009, para.2). Diseases such as: campylobacteriosis, cholera, and listeriosis also make the list of illnesses (Jardin, 2009, para.1). These diseases are the versions of food poisoning, which can be life-threatening. According to the World of Health article published in 2007,