Salmonella Essay

There have been numerous times where I have been affected by Salmonella, so it was easy to swing towards Salmonella as the CBRN choice. Salmonella is found in everyday food products such as raw chicken, raw beef, raw fish, raw eggs and unpasteurized milk (foodsafety.gov). Salmonella can also be found on reptiles, amphibians, birds and even pet treats (foodsafety.gov). People will start to feel symptoms within four to seven days which include: nausea, vomiting, abdominal pain, diarrhea, fever,

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. Karl Joseph Eberth, a doctor and student of Rudolf Virchow, discovered the bacillus in the abdominal lymph nodes and the spleen in 1879. After he had published his observations

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. There are many different Salmonella serotypes that can cause Salmonellosis, but the strain of Salmonella that is most common is Salmonella enteritidis.

bacteria, viruses, protozoa, yeast and fungi. Bacterial gastroenteritis can be caused by ingestion of pathogens or their toxins. The most frequently isolated pathogens in gastroenteritis are Campylobacter jejuni, Staphylococcus, E. coli, Yersinia, Salmonella, and Shigella etc (Vorvick LJ et al. 2011). Bacterial gastroenteritis can occur to a person or a group of people that all ate the same contaminated foods. Often this kind of outbreaks occurs after eating at restaurants, large social functions,

The broad spectrum of foodborne infections has changed dramatically over time, as well-established pathogens have been controlled or eliminated, and new ones have emerged. The burden of foodborne diseases remains largely unknown and substantial: one in four Americans is estimated to have a significant foodborne illness each year. In 2005, it was reported that 1.8 million people died from diarrhoeal diseases (World Health Organization), largely attributed to contaminated food and drinking water. This

affecting food group with leafy greens causing more than 46% by the norovirus (https://www.cdc.gov/foodborneburden/attribution/attribution-1998-2008.html). Poultry accounted for the most deaths with findings of Salmonella and Listeria as the two main bacteria causing agents.

salmonellosis is twelve to thirty six hours (CDC). Once consumed, salmonella bacteria inhabit the small intestine where they live and multiply throughout the duration of infection averaging two to seven days (CDC). Various symptoms include fever, diarrhea, and abdominal cramps, and headache (CDC). Salmonella bacteria invade the intestinal wall, where they trigger inflammation. They also produce irritating intestinal poisons. In some rare cases, Salmonella bacteria may enter the bloodstream and settle in tissues

empirical therapy for invasive Salmonella enterica infection includes either ceftriaxone or ciprofloxacin (E. L. Hohmann, Clin. Infect. Dis. 32:263–269, 2001). The blaCMY-2 gene confers resistance to ceftriaxone, the antimicrobial of choice for pediatric patients with invasive Salmonella enterica infections, making these infections especially dangerous (J. M. Whichard et al., Emerg. Infect. Dis. 11:1464–1466, 2005). We hypothesized that blaCMY-2-positive Salmonella enterica would exhibit increased

deaths per year in the United States alone, salmonelleosis (commonly referred to as salmonella), is regarded as the most common food borne disease. Common symptoms commence from 12 hours to three days after ingestion; severe cases and those who are more prone to disease–children, the elderly, and those with HIV/AIDs–experience fevers, diarrhea and vomiting due to the intestinal damaged triggered by the infection. Salmonella invades the body and the resulting tissue damage releases chemicals into the blood

Salmonella Introduction It is important in the way food is handled and the safety of the process that food goes through. One of the most common causes of food poisoning is bacteria and viruses. Symptoms of food poisoning can range from very sever to not very, depending on what bacteria or virus is the cause. Salmonella is the name for a common group of bacteria. The bacteria can effect different people in different ways. It can cause a serious sickness in older adults, infants, and persons with chronic