Salmonella causes illness in humans. It’s food- Associate in Nursing water-borne infective that

In order to understand foodborne illnesses There are four types of pathogens microorganisms that they can contaminate the food and cause illness, than there is different conditions affect the growth of this foodborne harmful microorganisms we also need to know and understand the difference the different types of food that support the growth of pathogens we need to be able to distinguish between foodborne infections intoxications and toxin mediated infections than there is bacteria viruses parasites and fungi and there are different types of biological chemical and physical contaminants and we have to learn about food allergies. To really understand foodborne illness first we need to learn about microorganisms that cause them and

For the module 1 SLP, we’re going to take a brief look at Salmonella and some of the factors that play a role in a foodborne outbreak. We’ll look at etiologic agent, host factors, and environmental factors as well as host factors and how they can play a role in the occurrence. First and foremost, we need to see what salmonella is and then we can break it down when we look at the other factors.

1997; Sihna et al. 1999 and 2001), breast cancer (Zheng et al. 1998 Sihna et al. 2000) lung cancer (Sihna et al. 1998) and gastric cancer Ward et al. 1997; De Stefani et al. 1998) Similarily, in this paper, we investigated the presence of Salmonella and common mutagens such as Diet Coke, and ThermaFlu to see which of the strains of salmonella used in lab could possibly revert the bacteria back into its wild-type.

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,

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

Foodborne illnesses are infections of the digestive tract caused by eating infected foods or drinks. These illnesses are caused by pathogens such as harmful bacteria, parasites, and viruses. These pathogens cause death or get people hospitalized. Some examples are Salmonella, E.coli, and Norovirus. These are found in raw and undercooked

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, for example, can produce "fever, diarrhea and abdominal cramps" that are very severe (Questions and Answers about foodborne illness, 2012, CDC). It is transmitted through "the intestines of birds, reptiles and mammals" and humans can contract it by consuming infected foods (Questions and Answers about foodborne illness, 2012, CDC). Norovirus can cause "acute gastrointestinal illness, usually with more vomiting than diarrhea, that generally resolves within three days" (Questions and Answers about foodborne illness, 2012, CDC). Unlike salmonella, it is difficult to detect and therefore to track with testing, but it is also less likely to cause serious, lingering aftereffects. Unlike most other food-borne illnesses, humans are the primary transmitters of norvovirus, spreading

coli and Campylobacter.According to Centers for Disease Control and Prevention every year Salmonella is estimated to cause one million foodborne illnesses in the United States, with 19,000 hospitalizations and 380 deaths. Most persons infected with Salmonella develop diarrhea, fever, and abdominal cramps 12 to 72 hours after infection.It is pretty much the same story with E.coli as well,it caused 46 hospitalization and 3 deaths during 2009-2010.

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 a type of bacteria that can cause food poisoning. Even though the main way to come in contact with salmonella

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.

Every year millions of people of all ages suffer from food poising due to something they ate was wrong. Sufferers experience a series of vomiting associated with diarrhoea. It is very hard to determine the cause of such attacks because eaten food doses not remains; only when many people fall ill by eating the same food can possibly say that the food was source of the outbreak. Food posing is defined as an illness caused by various bacteria, fungi, parasites, viruses or chemicals. When food or water is in contact with these pathogens it becomes poisoned. The diseases that are caused by these organisms arise as a result of two possible ways ,they might be very infections in which, they access to the human body and multiplies in it or they

Food-borne botulism usually begins 18 to 36 hours after toxin ingestion, even though incubation period may vary from 4 h to 8 days(). The main sources are home canned foods that are low in acid. Of the outbreaks caused by seafood, type E accounts for about 50 % ().

Salmonellosis is a common infectious disease that causes about one million cases every year. Most cases are minor and do not require any treatment, but some do lead to hospitalization and sometimes even death. Salmonellosis is typically contracted by an infected food or animal. Salmonellosis is commonly associated with undercooked or raw chicken, but it can actually be found in different types of food categories such as fruits. Some specific Salmonella serotypes will be found in a particular place, but ultimately Salmonella as a whole can be found in a wide array of places.