Salmonella enteritidis
Salmonella enteritidis
Salmonella enteritidis (pronunciation: /sælməˈnɛlə ˌɛntəˈrɪtɪdɪs/) is a subspecies of the bacteria Salmonella that is one of the most common causes of foodborne illness worldwide.
Etymology
The name Salmonella was derived from the American veterinary surgeon, Daniel Elmer Salmon, who first isolated the bacteria. Enteritidis is derived from the Greek words "entero" meaning intestine and "itis" meaning inflammation, referring to the bacteria's ability to cause inflammation of the intestines.
Description
Salmonella enteritidis is a Gram-negative, rod-shaped bacterium that is capable of causing a type of foodborne illness known as salmonellosis. The bacteria are usually transmitted to humans through contaminated food or water, particularly raw or undercooked poultry, eggs, and meat.
Symptoms
The symptoms of Salmonella enteritidis infection typically include diarrhea, fever, and abdominal cramps. These symptoms usually appear within 12 to 72 hours after infection and can last for 4 to 7 days. In severe cases, the infection can spread from the intestines to the blood stream, and then to other body sites, leading to severe illness or even death unless the person is treated promptly with antibiotics.
Prevention
Prevention of Salmonella enteritidis infection involves proper food handling and preparation practices, such as thoroughly cooking poultry and eggs, washing hands and kitchen utensils thoroughly after handling raw meat, and avoiding raw or unpasteurized milk or other dairy products.
Related Terms
External links
- Medical encyclopedia article on Salmonella enteritidis
- Wikipedia's article - Salmonella enteritidis
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski