S. Typhimurium
Symptoms and Causes: Salmonella enterica serovar Typhimurium, also known as S. typhimurium, is a Gram-negative, rod-shaped, flagellated, facultative anaerobe microorganism. S. typhimurium can be found in animal feces and raw contaminated foods such as poultry, beefs, sea foods, tainted fruits and vegetables (3, 5). Some of the vectors of S .typhimurium are birds, reptiles, and aquatic vertebrates (5). After the consumption of the bacterium, S. typhimurium is found living and growing in the mammalian GI tract. People who are more likely to be infected with S. typhimurium are young children, older adults, and people with weakened immune systems (5). The medical term for a person that has been infected with Salmonella is called Salmonellosis.
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Salmonellosis is a foodborne infection that causes acute gastroenteritis symptoms (5).
Symptoms of Salmonellosis include diarrhea, abdominal pain, fever and vomiting. Salmonellosis symptoms generally develop within 12 to 72 hours and last up from 4 to 7 days (5). Severe infections of Salmonellosis can lead to reactive arthritis or bacteremia. Reactive arthritis is a disease that can last for months or years and can develop into chronic arthritis (4). Symptoms of reactive arthritis include eye inflammation, painful urination, and skin rashes (4). Bacteremia occurs when S. typhimurium enters the bloodstream. Bacteremia occurs in 5-10% of cases and can lead to meningitis
(1).
Prevention:
Infections associated with S. typhimurium can be prevented by various precaution methods. One common method to reduce the transmission is hand washing. It is recommended that individuals should wash their hands hand washing before, after, and in between handling different food items and after coming in contact with animals or animal feces (2, 3, 6). Other methods to prevent infection include avoiding the consumption of raw/undercooked eggs, unpasteurized milks and dairy products, and peeling or washing produce items before eating them (3) . The main method to prevent Salmonella can be achieved by properly cooking foods. Most meat, beef, fish, and poultry are recommended to be cooked at temperatures around 145°F to 165°F (5). Lastly, Salmonella can also be prevented by not preparing or consuming food or water from individuals that contain the infection (3).
Salmonellosis is a foodborne infection that causes acute gastroenteritis symptoms (5).
Symptoms of Salmonellosis include diarrhea, abdominal pain, fever and vomiting. Salmonellosis symptoms generally develop within 12 to 72 hours and last up from 4 to 7 days (5). Severe infections of Salmonellosis can lead to reactive arthritis or bacteremia. Reactive arthritis is a disease that can last for months or years and can develop into chronic arthritis (4). Symptoms of reactive arthritis include eye inflammation, painful urination, and skin rashes (4). Bacteremia occurs when S. typhimurium enters the bloodstream. Bacteremia occurs in 5-10% of cases and can lead to meningitis
(1).
Prevention:
Infections associated with S. typhimurium can be prevented by various precaution methods. One common method to reduce the transmission is hand washing. It is recommended that individuals should wash their hands hand washing before, after, and in between handling different food items and after coming in contact with animals or animal feces (2, 3, 6). Other methods to prevent infection include avoiding the consumption of raw/undercooked eggs, unpasteurized milks and dairy products, and peeling or washing produce items before eating them (3) . The main method to prevent Salmonella can be achieved by properly cooking foods. Most meat, beef, fish, and poultry are recommended to be cooked at temperatures around 145°F to 165°F (5). Lastly, Salmonella can also be prevented by not preparing or consuming food or water from individuals that contain the infection (3).