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Salmonella enterica

Salmonella enterica is a species of bacteria that is often pathogenic (disease-causing), leading to an infection called Salmonellosis. The main symptoms of this condition, which generally appear 12 to 72 hours after infection, are diarrhea, vomiting, fever, and abdominal cramps. The illness generally lasts between four and seven days, most people recovering without requiring treatment.

"The majority of cases of Salmonellosis are the result of eating food (usually beef, poultry, or eggs) from animals that have been infected by Salmonella enterica.

It is estimated that Salmonella enterica causes over a million illnesses per year in the US.

Salmonella enterica's genus (Salmonella) refers to the US Department of Agriculture's Daniel Salmon, whose team discovered Salmonella at the end of the 19th century. The species name enterica is a combination of Greek and Latin, meaning 'pertaining to the gut'. Salmonella enterica is pronounced «sal-MEN-ella en-TERRY-cah.»

There are six subspecies of Salmonella enterica, which between them have over 2,000 'serovars.' Serovars are varieties of a microorganism, distinguishable by differing cell structures. Many of these serovars are non-pathogenic.

References 

1. Centers for Disease Control and Prevention web-site: http://www.cdc.gov/salmonella/ 

2. Parry, C.M., Hein, T.T., Doughan, G., White, N.J., Farrar, J. J. (2002). Typhoid Fever. The New England Journal of Medicine, 347(22), 1770-1782. 

3. Rabsch, W., Andrews, H. L., Kingsley, R. A., Prager, R., Tschäpe, H., Adams, L. G., & Bäumler, A. J. (2002). Minireview. Salmonella enterica Serotype Typhimurium and Its Host-Adapted Variants, Infection and Immunity, 70(5), 2249-2255. 

4. Guard-Petter, J. (2001). Minireview. The chicken, the egg and Salmonella enteritidis. Environmental Microbiology, 3(7), 421-430."







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