Salmonella enteritidis

From WikiMD.org
Jump to navigation Jump to search

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

Esculaap.svg

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