Salmonella

A Bacterial Food Poisoning

Definition and Classification

Salmonella is a type of food poisoning caused by the Salmonella Enterica bacterium.


Salmonella Typhimurium

Kingdom: Bacteria

Phylum: Proteobacteria

Class: Gammaproteobacteria

Order: Eubacteriales

Family: Enterobacteriaceae

Genus: Salmonella

Species: Typhimurium

Discovery of the Bacteria

Who, What, When, Where, Why?

  • This condition was discovered by Theobald Smith in 1885.
  • Salmonella is named after Daniel Elmer Salmon
  • This bacteria was discovered by accident, when both men were looking for causes of Cholera.
  • The bacteria is carried by animals but can also be found on spoiled food, or foods like raw meat and eggs.
  • Salmonella usually effects our intestines, causing humans to become very sick.

Symptoms, Treatments, and Prevention

Some common symptoms of salmonella include:
  • Vomiting
  • Diarrhea
  • Abdominal cramps
  • Fever
  • These usually develop 12- 72 hours after being infected
  • Lasts anywhere from 5- 7 days
  • For serious cases people can be prescribed an antibiotic
  • Symptoms go away by themselves within the 5-7 days of infection
  • Common Prevention Methods:
  • Cooking any kind of protein thoroughly, wash and sanitize and surfaces that come in contact with raw foods, wash hands directly before and after dealing with animals, and keep anything that may be at risk of carrying salmonella away from infants, elderly, or already sick people.
  • Prognosis:
  • Usually very positive outcomes given that the condition is self-eliminating. Problems only arise when the bacteria are drug-resistant. This bacteria attacks the good bacteria in your intestines.

Interesting Facts

  • It only takes 15-20 cells to infect a human.
  • There was a ban on the sale of baby turtles possessing a shell size smaller than four inches because young children were often infected with salmonellosis after putting the turtles in their mouths.
  • 75% of salmonella infections in humans are associated with grade A eggs.
  • Currently, 0.01% of all eggs have salmonella enteritidis.
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