Salmonella enternica
The Germ Theory is the doctrine holding that infectious diseases are caused by the activity of microorganisms within the body which was supported by French Chemist and microbiologist, Louis Pasteur (1822-1895). Pasteur invented pasteurization which is the act or process of heating a beverage or other food, such as milk or beer, to a specific temperature for a specific period of time in order to kill microorganisms and bacteria that could cause disease, spoilage, or undesired fermentation.
One such bacterium is Salmonella enterica. Salmonella enterica is a flagellated, rod shaped, anaerobic, gram-negative bacteria. It has thousands of serovars (serovar refers to distinct variations within a species of bacteria) the 3 most common are serological variants: S. Typhimurium (Common cause of food poisoning), S. Enteritidis (causes infections on the use of mass production chicken farms, disease similar to S. Typhimurium) and S.Typhi (Typhoid Fever). They are most common strands of disease causing bacterium. Salmonella infection is caused by consuming uncooked poultry or eggs and/or cross contamination which is possible through the handling of other foods without thoroughly cleaning hands and utensils after handling raw poultry or eggs. This microorganism has also been linked to individuals that handle reptiles and amphibians. Many of these animals are popular pets with many families.
Salmonella gastrointestinal infections can be treated with antibiotics. Although most of the time they don’t require any other treatment than oral liquids. The infections usually last about 5-7 days. Most people experience nausea, vomiting, stomach cramps 12 to 72 hours after exposure to the infectious bacteria. There is no known prevention of salmonellosis because most of the animal based foods may be contaminated with Salmonella; people should not eat raw or undercooked eggs, poultry, or meat. Also any foods like homemade dressings, ice creams, and mayonnaise should be avoided if the
One such bacterium is Salmonella enterica. Salmonella enterica is a flagellated, rod shaped, anaerobic, gram-negative bacteria. It has thousands of serovars (serovar refers to distinct variations within a species of bacteria) the 3 most common are serological variants: S. Typhimurium (Common cause of food poisoning), S. Enteritidis (causes infections on the use of mass production chicken farms, disease similar to S. Typhimurium) and S.Typhi (Typhoid Fever). They are most common strands of disease causing bacterium. Salmonella infection is caused by consuming uncooked poultry or eggs and/or cross contamination which is possible through the handling of other foods without thoroughly cleaning hands and utensils after handling raw poultry or eggs. This microorganism has also been linked to individuals that handle reptiles and amphibians. Many of these animals are popular pets with many families.
Salmonella gastrointestinal infections can be treated with antibiotics. Although most of the time they don’t require any other treatment than oral liquids. The infections usually last about 5-7 days. Most people experience nausea, vomiting, stomach cramps 12 to 72 hours after exposure to the infectious bacteria. There is no known prevention of salmonellosis because most of the animal based foods may be contaminated with Salmonella; people should not eat raw or undercooked eggs, poultry, or meat. Also any foods like homemade dressings, ice creams, and mayonnaise should be avoided if the