Search results
Results from the WOW.Com Content Network
Salmonellosis is a symptomatic infection caused by bacteria of the Salmonella type. [1] It is the most common disease to be known as food poisoning (though the name refers to food-borne illness in general), these are defined as diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food.
The most common symptoms of salmonella poisoning are gastrointestinal illness, such as diarrhea, vomiting and stomach cramps. ... Food should not stay in the temperature danger zone — between 40 ...
Salmonella species can be found in the digestive tracts of humans and animals, especially reptiles. Salmonella on the skin of reptiles or amphibians can be passed to people who handle the animals. [39] Food and water can also be contaminated with the bacteria if they come in contact with the feces of infected people or animals. [40]
The list of symptoms is not pretty. “Most commonly, bacteria in raw milk can cause vomiting, diarrhea (sometimes bloody), abdominal pain, fever, headache and body aches,” according to the New ...
In the case of Salmonella a relatively large inoculum of 1 million to 1 billion organisms is necessary to produce symptoms in healthy human volunteers, [71] as Salmonellae are very sensitive to acid. An unusually high stomach pH level (low acidity) greatly reduces the number of bacteria required to cause symptoms by a factor of between 10 and 100.
Salmonella bongori was previously considered a subspecies of S. enterica, but it is now the other species in the genus Salmonella. Most of the human pathogenic Salmonella serovars belong to the enterica subspecies. These serogroups include S. Typhi, S. Enteritidis, S. Paratyphi, S. Typhimurium, and S. Choleraesuis.
For premium support please call: 800-290-4726 more ways to reach us
In children, bacteria are the cause in about 15% of cases, with the most common types being Escherichia coli, Salmonella, Shigella, and Campylobacter species. [13] If food becomes contaminated with bacteria and remains at room temperature for several hours, the bacteria multiply and increase the risk of infection in those who consume the food. [17]