News tagged with salmonella
Food, water safety provide new challenges for today's sensors
Sensors that work flawlessly in laboratory settings may stumble when it comes to performing in real-world conditions, according to researchers at the Department of Energy's Oak Ridge National Laboratory.
May 24, 2012 |
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Salmonella infection, but not as we know it
Researchers at Cambridge University have shed new light on a common food poisoning bug. Using real-time video microscopy, coupled with mathematical modelling, they have changed our assumptions about Salmonella and how it ...
Apr 25, 2012 |
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Scientists discover multiple gene switches in Salmonella, offer new ways to curb infection
Scientists have discovered multiple gene switches in Salmonella that offer new ways to curb human infection. The discovery of the mechanisms of gene regulation could lead to the development of antibiotics to reduce the le ...
Apr 23, 2012 |
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Researchers find a way to detect stealthy, 'hypervirulent' Salmonella strains
A recent discovery of "hypervirulent" Salmonella bacteria has given UC Santa Barbara researchers Michael Mahan and Douglas Heithoff a means to potentially prevent food poisoning outbreaks from these partic ...
Apr 12, 2012 |
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Everything flows in rapid diagnostic tests
(Phys.org) -- Our ability to detect pathogens has become quite good, but it usually requires complex laboratory techniques. Sometimes we need a quick result, or there is no laboratory nearby. Portable and ...
Chemistry / Analytical Chemistry
Apr 12, 2012 |
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High-tech tactic may expose stealthy salmonella
Even the smallest quantity of Salmonella may, in the future, be easily detected with a technology known as SERS, short for "surface-enhanced Raman scattering." U.S. Department of Agriculture (USDA) scientist ...
Apr 10, 2012 |
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Popcorn-shaped gold particles gang up on Salmonella
Take an ounce of lettuce, test it for 17 hours, and the results show whether that mainstay ingredient in green salads is contaminated with Salmonella, the food poisoning bacteria that sickens millions of people each year. ...
Nanotechnology / Bio & Medicine
Mar 28, 2012 |
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The time is ripe for Salmonella
The ripeness of fruit could determine how food-poisoning bacteria grow on them, according to scientists presenting their work at the Society for General Microbiology's Spring Conference in Dublin this week. ...
Mar 26, 2012 |
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High pressure kills pathogens, maintains green onions' taste and color
Green onions cause about five percent of outbreaks of food poisoning from produce, worldwide. Now a team of researchers from the University of Delaware, Newark, shows that high pressure treatment of green onions can kill ...
Mar 20, 2012 |
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Study uncovers how Salmonella avoids the body's immune response
UC Irvine researchers have discovered how Salmonella, a bacterium found in contaminated raw foods that causes major gastrointestinal distress in humans, thrives in the digestive tract despite the immune system's best effort ...
Mar 14, 2012 |
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Arctic evolution leads to salmonella vaccine
Bacteria harvested from the frigid waters of the Arctic could be the key to a new type of temperature-sensitive vaccine. University of Victoria microbiology researcher Dr. Francis Nano has received Genome BC Proof-of-Concept ...
Mar 05, 2012 |
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A zap of cold plasma reduces harmful bacteria on raw chicken
A new study by food safety researchers at Drexel University demonstrates that plasma can be an effective method for killing pathogens on uncooked poultry. The proof-of-concept study was published in the January issue of the ...
Feb 02, 2012 |
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Understanding how bacteria come back from the dead
Salmonella remains a serious cause of food poisoning in the UK and throughout the EU, in part due to its ability to thrive and quickly adapt to the different environments in which it can grow. New research involving a team ...
Feb 02, 2012 |
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MSU technology spin-out company to market portable biohazard detection
A new company formed around Michigan State University nanotechnology promises to move speedy detection of deadly pathogens and toxins from the laboratory directly to the field.
Chemistry / Analytical Chemistry
Jan 27, 2012 |
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What's more helpful: The chicken or the egg?
Success for Dr. Hoon Sunwoo can be traced back to a research project that began in the 1990’s and is perpetuated through his latest research benefiting the livestock industry.
Dec 23, 2011 |
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Salmonella
S. bongori S. enterica
Salmonella is a genus of rod-shaped, Gram-negative, non-spore forming, predominantly motile enterobacteria with diameters around 0.7 to 1.5 µm, lengths from 2 to 5 µm, and flagella which project in all directions (i.e. peritrichous). They are chemoorganotrophs, obtaining their energy from oxidation and reduction reactions using organic sources and are facultative anaerobes; most species produce hydrogen sulfide, which can readily be detected by growing them on media containing ferrous sulfate, such as TSI. Most isolates exist in two phases; phase I is the motile phase and phase II the non-motile phase. Cultures that are non-motile upon primary culture may be swithched to the motile phase using a Craigie tube.
Salmonella are closely related to the Escherichia genus and are found worldwide in warm- and cold-blooded animals, in humans, and in nonliving habitats. They cause illnesses in humans and many animals, such as typhoid fever, paratyphoid fever, and the foodborne illness salmonellosis.
Salmonella is named for pathologist D.E. Salmon.
For more information about Salmonella, read the full article at
Wikipedia.
This text uses material from Wikipedia and is available under the GNU Free Documentation License.
