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 Salmonella Bacteria

         






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: Salmonella Bacteria    26, 2008 4:14 pm

. Salmonella Bacteria
Salmonella food poisoning
Salmonella food poisoning is a bacterial food poisoning caused by the Salmonella bacterium. It results in the swelling of the lining of the stomach and intestines (gastroenteritis). While domestic and wild animals, including poultry, pigs, cattle and pets such as turtles, iguanas, chicks, dogs and cats can transmit this illness, most people become infected by ingesting foods contaminated with significant amounts of Salmonella.
Improperly handled or undercooked poultry and eggs are the foods which most frequently cause Salmonella food poisoning. Chickens are a major carrier of Salmonella bacteria, which accounts for its prominence in poultry products. However, identifying foods which may be contaminated with Salmonella is particularly difficult because infected chickens typically show no signs or symptoms. Since infected chickens have no identifying characteristics, these chickens go on to lay eggs or to be used as meat.
Anyone may contract Salmonella food poisoning, but the disease is most serious in infants, the elderly, and individuals with weakened immune systems. In these individuals, the infection may spread from the intestines to the blood stream, and then to other body sites, causing death unless the person is treated promptly with antibiotics. In addition, people who have had part or all of their stomach or their spleens removed, or who have sickle cell anemia, cirrhosis of the liver, leukemia, lymphoma, malaria, louse-borne relapsing fever, or Acquired Immunodeficiency Syndrome (AIDS) are particularly susceptible to Salmonella food poisoning
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Causes & symptoms[/color[color=blue]]
Salmonella food poisoning can occur when someone drinks unpasteurized milk or
eats undercooked chicken or eggs, or salad dressings or desserts which contain raw eggs. Even if Salmonella-containing foods such as chicken are thoroughly cooked, any food can become contaminated during preparation if conditions and equipment for food preparation are unsanitary.

    
 
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