Thousands of kinds of salmonella bacteria cause many diseases, including typhoid fever, paratyphoid fever and some forms of gastroenteritis (inflammation of the stomach and intestines).
A group of organisms named after a U.S. veterinarian, D.E. Salmon. There are over 2,000 species within the genus Salmonella that will infect man. These rod-shaped bacteria cause various diseases in man and animals, including typhoid fever and food poisoning. Salmonella food poisoning can result from eating undercooked chicken, raw eggs, or contaminated milk and dairy products.
A genus of bacteria in the family of enterobactreriaceae pathogenic to man and other animals. Several species exist causing various diseases such as typhoid, enteric fever, and food poisoning.
Bacteria which may be found in raw or undercooked foods, especially eggs, poultry, fruit and vegetables. A major cause of food poisoning that results in fever, abdominal cramps and diarrhea. Salmonella infections range in severity and sometimes require hospitalization.
Bacteria that causes Salmonellosis, commonly found in poorly prepared poultry and occasionally found on herpetofauna (usually thought of with turtles)
A type of bacteria that causes typhoid fever and other illnesses including food poisoning and gastroenteritis, and is transmitted through contaminated food products such as poultry.
A major species of the bacteria family Enterobacteriaceae, associated with gastroenteritis, enteric fever, and osteomyelitis. There are more than 2,200 different species of the Salmonella bacteria.
A pathogenic, diarrhea-producing bacterium that is the leading cause of human foodborne illness among intestinal pathogens. It is commonly found in raw meats, poultry, milk, and eggs, but other foods can carry it. Under 1996 rules published by USDA to control pathogens in meat and poultry, all plants that slaughter food animals and produce raw ground meat products must meet established pathogen reduction performance standards for salmonella contamination. The standards, which took effect in January 1998, vary by product. Plants where USDA testing indicates contamination rates are above the national standard will be required to take remedial actions.
a rod-shaped bacteria which inhabits the intestines of humans and other animals. Some may exist there without causing disease, others are harmful.
A bacterium that can cause food poisoning.
A form of food poisoning characterized by fever and intestinal disorder due to Salmonella bacteria.
Bacteria that are the leading cause of human foodborne illnesses. Symptoms usually involve a sudden onset of diarrhea, vomiting, nausea, pain, or fever. This bacterium can also cause typhoid and paratyphoid fever.
Salmonella enteritidis, Salmonella typhimurium, Salmonella heidelberg, Salmonella javiana and Salmonella dublin are all bacteria that can cause the foodborne illness salmonellosis. Salmonella is commonly found in meat, poultry and eggs but is usually destroyed by cooking food thoroughly.
rod-shaped gram-negative enterobacteria; cause typhoid fever and food poisoning; can be used as a bioweapon
A pathogenic organism sometimes present in contaminated feeds.
A type of bacteria that may be carried by some iguanas. Salmonella bacteria cause a condition known as salmonellosis in humans, which causes symptoms such as fever, nausea, and diarrhea. For more information on Salmonella bacteria and salmonellosis, see the Salmonella page.
a bacterium most commonly associated with diarrhoea and food poisoning. There are numerous species, one of which causes typhoid fever.
A bacterial infection of the colon which causes diarrhea.
A type of bacterium that can cause foodborne illness; can be found in raw and undercooked poultry, meat, eggs, fish, and unpasteurized milk.
A group of bacteria comprising many different types that may cause intestinal infection and diarrhea called salmonellosis, which includes typhoid fever. Enteric infections with Salmonella, Shigella, Yersinia, or Campylobacrer are the most common triggers for reactive arthritis, especially in some developing parts of the world.
genus of bacteria commonly used for evaluation of mutagenesis of chemicals.
bacteria that can cause diarrhea, often found in uncooked eggs.
A microorganism causing food poisoning in humans, salmonella is very common and is found on meat, poultry and rarely, seafood. Normal cooking destroys salmonella.
bacterium that may cause intestinal infection and diarrhea.
spp.: a bacterial species consisting of over 200 strains ( q.v.). and causing infectious intestinal disease ( q.v.) in livestock (principally poultry) and in humans. Salmonella enteritidis PT4 is still the most common form of Salmonella infection in humans, but Salmonella typhimurium DT104, the second most common strain, is emerging as a more significant problem because of its resistance to certain antibiotics
Salmonella is a Gram-negative bacterium, occurring in many animals, especially poultry and swine. In the environment, salmonella can be found in water, soil, insects, factory and kitchen surfaces, animal fecal matter, and raw meats, poultry (including eggs) and seafood. Acute symptoms of the illness caused by the Salmonella species include nausea, vomiting, diarrhea, abdominal cramps, headache and fever.
A type of bacteria that causes food poisoning and is commonly found in meat and animal waste, particularly poultry.
A group of bacteria that cause typhoid fever and a number of other illnesses, including food poisoning , gastroenteritis and enteric fever from contaminated food products. See the entire definition of Salmonella
Bacteria that cause food poisoning, typhoid fever, and other diseases in humans and domestic animals. ( 6-14)
a bacteria commonly involved in food poisoning.
A bacteria that causes food poisoning, gastrointestinal inflammation, or disease of the genital tract.
A family of gram-negative bacteria, found in undercooked poultry or eggs, that are a common cause of food poisoning, and that can cause serious disseminated disease in HIV-infected persons.
Salmonella is a bacteria found in the intestines of animals. Foods or environments contaminated with animal waste may contain Salmonella bacteria. It has also been found in a low percentage of unbroken raw eggs. * Raw poultry is the most common food that may contain Salmonella. Other foods include raw and undercooked meats, unpasteurized milk and eggs. Fruits and vegetables may also contain the bacteria if they have been in soil contaminated with animal waste. * Symptoms may range from mild diarrhea, abdominal cramps, vomiting and fever to severe dehydration. find all NHC pages containing: salmonella