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Salmonella Infection
The salmonella bacteria had been the twentieth century’s archetypical organism causing food poisoning, highly notorious for the 1988-89 crisis of salmonella in eggs. By that time, however, it had already been a topic of scientific and public health focus for more than a hundred years. Previously linked to animal foods, phage typing’s introduction during the 1940s started revealing the complex nature of its associations with its environment (Hardy, 2004).
Epidemiological Triangle
The Agent
The salmonella bacterium resides in living beings’ intestines. A majority of individuals contract salmonella infection after consuming feces-contaminated foods. Salmonella is an umbrella term referring to the cluster of bacteria giving rise to salmonellosis or salmonella infection within the intestinal tract. Different forms of salmonellosis include typhoid fever, enteric fever, food poisoning, and gastroenteritis. Salmonella poisoning has typically been associated with contaminated foods or water, particularly eggs, meat, and poultry. Disease symptoms, which typically manifest between 12 and 72 hours after getting infected, include diarrhea, vomiting and stomach cramps (Nordqvist, 2017).
The Host
The foods most commonly infected by salmonella are:
Raw seafood, meat, and poultry: Feces might adhere to raw poultry or meat at the time of butchering. Likewise, seafood that...
Homemade hollandaise and mayonnaise sauce contain raw eggs (Nordqvist, 2017).
Vegetables and Fruits: Some imported fresh vegetables and fruits might be washed at the time of processing or hydrated on the field using salmonella-contaminated water. Further, contamination may take place even in one’s kitchen, when salads or other uncooked foods come in contact with juice from raw poultry and meat.
Additionally, the FDA (Food & Drug Administration) has attributed a few salmonella outbreaks to contaminants within spices and has been looking for a means of increasing spices’ safety (Nordqvist, 2017).
The Environment
Weather pattern alterations may result in microbial contaminant transfer to herbs and leafy vegetables. Dry spells might give rise to dust storms, when dust settles on these green vegetables. Microbial growth rate increases with increase in temperature, impacting the populations of pests and insects situated around and in farms and causing human pathogen transfer to these vegetables. Further, relative humidity impacts human pathogen survival (Hunter, 2003). Climatic change predicts contagious illnesses’ change distribution, with…
Heightened temperature (fever) is almost always apparent, and diarrhea is another nearly-universal symptom other possible symptoms of an equine salmonella infection include a loss of appetite, colic, depression, and in some instances certain ulcers and bloating (Johnson 2010; Lane et al. 1992). Most cases of salmonella present only some of these symptoms, rather than all of them, and most of the symptoms are located (as might be expected) along
Salmonella Salmonellosis is an infection with bacteria called Salmonella. Salmonella germs have been known to cause illness for over 100 years. The bacteria were first isolated in 1885 by Theobald Smith from pigs. The genus name was derived from the last name of D.E. Salmon, who was Smith's director. In 1896 Salmonella infection was diagnosed in humans. Salmonella is the genus name for over 2,500 types of bacteria. Though each type
Salmonella Fig 1. Salmonella Bacteria The first thing to note about Salmonella (seen in Fig. 1) is that it is a bacteria, and therefore a living organism. However the term "Salmonella" is used loosely in daily conversation to specify an illness caused by that bacteria in humans, and in other animals. Most people have some vague recollection of a "salmonella outbreak" caused by a contaminated food supply being reported in the media,
Food Borne IllnessesThe food borne investigations conducted by CDC in 2021 showed that most outbreaks were associated with salmonella pathogen. The said pathogen and related infections were associated with foods inclusive of, not limited to; ground turkey, cashew Brie, prepackaged salads, onions, and seafood. Individuals whose immunity has been weakened by diseases like cancer and kidney disease as well as their treatments are more likely to get salmonella infections (CDC,
Salmonella Food-born illness Food-borne illnesses: Salmonella The salmonella bacterium is one of the most well-known and well-publicized health threats in the U.S. "Salmonella germs have been known to cause illness for over 100 years" (What is Salmonellosis, 2010, CDC). Salmonella bacteria can be present in the intestines of humans, and can be transmitted through consumption of tainted foods, water, or animal matter. Infections can be difficult to trace in the early stages, because
The symptoms of salmonella include fever, diarrhea, and abdominal cramps that appear about 12 to 72 hours after infection. The illness can last 4 to 7 days, and most people recover without treatment. It is most dangerous for the elderly, infants, and in people with certain other health disorders. After the FDA announced the outbreak, large restaurant chains like McDonald's, Taco Bell, Burger King and many others immediately pulled all their