Salmonella, food poisoning caused

Salmonella typhi is the causal organism of typhoid fever, Sal. paratyphi causes paratyphoid fever, whilst Sal. typhimurium, Sal. enteritidis and very many other closely related organisms are a cause of bacterial food poisoning. 

Each year in the United States, approximately 76 million food-borne illnesses occur, leading to 325,000 hospitalizations and over 5000 deaths.40 A number of bacterial and viral pathogens that have been discussed previously in this chapter (e.g., Salmonella, Shigella, Campylobacter, E. coli, and noroviruses) can cause food poisoning. Other bacteria that can cause foodborne illness include Staphylococcus aureus, C. perfringens, C. botu-linum, and Bacillus cereus (Table 73-5). Food poisoning should be suspected if at least two individuals present with similar symptoms after the ingestion of a common food in the prior 72 hours. 

Many domesticated animals Salmonella infection common cause of food poisoning, which is increasing due to poor hygiene ... 

Salmonella are a frequent cause of foodborne illness, commonly termed "food poisoning," going back long before the use of antibiotics. Salmonellosis is of unusual interest and importance to inhabitants of Chicago because of the outbreak starting in March of 1985, caused by a resistant strain of Salmonella typhimurium. 

Salmonella enteritidis A bacterium that causes food poisoning in humans. It is found on raw eggs and poultry. 

Contamination can be natural as well as man-made. We all eat food regularly and only rarely do we think about what it may contain. Our complacency can easily be shattered by a bout of food poisoning, which is most commonly the result of bacterial contamination, although similar symptoms can occur as a result of contamination by other agents, such as metals, as happened in Camelford (see pp. 143-4). If the bacteria are Salmonella or Campylobacter, the consequences may be extremely unpleasant and can be serious. These bacteria infect the gut of the unfortunate victim, multiply, and affect the lining of the intestine, causing the symptoms of diarrhoea and sickness. 

Microorganisms may have both positive and negative effects on foodstuffs. They may cause spoilage of foodstuffs and some, for example the typical food poisoning pathogens Salmonella, Staphylococcus aureus etc.), may even poison it. Moulds too may form toxic substances [7-9]. 

Viral and bacterial organisms account for most episodes of infectious diarrhea. Common causative bacterial organisms include Shigella, Salmonella, Campylobacter, Staphylococcus, and Escherichia coli. Food-borne bacterial infection is amajor concern, as several major food poisoning episodes have occurred that were traced to poor sanitary conditions in meat-processing plants. Acute viral infections are attributed mostly to the Norwalk and rotavirus groups. 

There is another aspect of this entire debate relative to food safety that I have not yet addressed and, in fact, is one where biotechnology has great potential. There is consensus among food safety professionals that 98% of all real foodborne illnesses are related to bacterial food poisoning. There are numerous causes of such diseases that have proven very difficult to eliminate. These include meat and produce contamination with bacteria such as Staphylococcus, Salmonella, Eschericia coli and Clostridia botulinum. These organisms and the diseases they cause have killed more people in the United... 

Bacteria and archaebacteria, the most abundant single-celled organisms, are commonly 1-2 )xm in size. Despite their small size and simple architecture, they are remarkable biochemical factories, converting simple chemicals into complex biological molecules. Bacteria are critical to the earth s ecology, but some cause major diseases bubonic plague (Black Death) from Yersinia pestis, strep throat from Streptomyces, tuberculosis from Mycobacterium tuberculosis, anthrax from Bacillus anthracis, cholera from Vibrio cholerae, food poisoning from certain types of E. coli and Salmonella. 

Bacteria are single-celled microorganisms. Some bacteria are useful. Many others, however, cause disease for example, some species of the genus Streptococcus can cause sore throats and many species of Salmonella can cause food poisoning. When viewed under a microscope, the distinctive shapes of bacterial cells can be clearly seen. 

Foodborne disease is frequently associated with the consumption of meat or poultry. The most important bacteria are Salmonella spp., which inhabit the intestinal tract of many animals, and contaminate meat after slaughter. A common cause of the problem is cross contamination of raw to cooked meat, which may be caused by the use of the same chopping block or utensils. Poultry is highly susceptible to infection by Salmonella, especially when reared in battery conditions, and poultry which has been incorrectly thawed or undercooked is a major cause of food poisoning incidents. 

Enterotoxins. Toxic proteins formed by bacteria with molecular masses in the range from 27000 to 30000 which are usually excreted into the medium ( exotoxins). E. can be taken up with contaminated food or be formed by the bacteria colonizing the intestinal walls. Finally, the bacteria can penetrate the intestinal walls and then start to excrete the E. Some E. are thermally very stable and survive when food is boiled. E. from Salmonella and Staphylococcus species are the most frequent causes of food poisoning. Shortly after uptake, the symptoms of nausea, vomiting, diarrhea, and circulatory complaints occur. Deaths are rare and occur only when the subject is already in a weakened state. The sites of attack by E. vary, e.g., at intestinal epithelial cells or in the vegetative nervous system. For the production of antitoxins, E. are obtained by lysis of bacterial cells or from cell-free culture filtrates. E. have been detected, e. g., in the following bacterial species Bacillus cereus, Clostridium perfringens, Escherichia coli. Vibrio cholerae. Staphylococcus aureus, and Streptococcus faecalis. 

Salmonella belongs to the family of the Enterobac-teriaceae. Over 2,000 species are known. Salmonellae are differentiated by means of biochemical reactions and by serotyping. Salmonellae are pathogenic bacteria causing food poisoning. The bacterium is present in many free-living and domesticated animals. Pharmaceutical raw materials that have been contaminated include carmine, pancreatic powder and thyroid powder. 

Bacterial protein toxins are the most powerful human poisons and their production is generally species specific. Usually, virulent strains of the bacteria produce toxins, while non-virulent strains do not. Most cases of food poisoning are infections caused by bacteria, such as Salmonella and Campylobacter, less common, but fatal, are intoxications caused by bacteria Clostridum botulinum. Fortunately, bacterial toxins occur relatively rarely in the human diet and generally accepted hygienic limits have not been established. 

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