Salmonella bacteria flip an electric switch as they hitch a ride inside immune cells, causing the cells to migrate out of the gut toward other parts of the body, according to a new study publishing on April 9 in the open-access ...
Molecular & Computational Biology
Apr 09, 2019
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43
In an outbreak that has now run for more than 28 months, at least 279 people across 41 states have fallen ill with multidrug-resistant Salmonella infections linked to raw turkey products. Federal investigators are still trying ...
Economics & Business
Apr 05, 2019
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20
When bacteria enter the digestive tracts of their hosts, including humans, they encounter a highly acidic environment. Bacteria have evolved elegant mechanisms to survive and colonize this habitat, such as highly resistant ...
Cell & Microbiology
Mar 20, 2019
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3
Scientists at the University of Liverpool have taken another step forward in understanding the bacteria that are causing a devastating Salmonella epidemic currently killing around 400,000 people each year in sub-Saharan Africa.
Cell & Microbiology
Jan 15, 2019
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48
In recent years, contamination of salad vegetables by E. coli and salmonella bacteria—the most common causes of food poisoning—have led to large-scale recalls. Although most salmonella outbreaks are linked to contamination ...
Plants & Animals
Jan 09, 2019
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12
An award-winning Purdue University technology is showing increasing promise in helping to detect foodborne pathogens in real time. It's a problem that the Centers for Disease Control and Prevention estimates sickens about ...
Analytical Chemistry
Nov 13, 2018
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7
Infections with Salmonella bacteria, often caused by eating or handling undercooked meat or eggs, affect about 100 million people a year worldwide. The suffering the infection causes—abdominal cramps, fever and diarrhea—is ...
Biochemistry
Sep 29, 2018
0
324
Genome research conducted by the University of Warwick suggests that enteric fever, a potentially lethal disease more commonly found in hot countries, was present in medieval Europe.
Archaeology & Fossils
Jul 19, 2018
0
60
Chlorine, commonly used in the agriculture industry to decontaminate fresh produce, can make foodborne pathogens undetectable, according to new research published in mBio, an open-access journal of the American Society for ...
Cell & Microbiology
Apr 17, 2018
8
37
The most economical way to kill bacteria that cause common food-borne illnesses—mostly caused by Salmonella enterica—is heat, but, the mechanisms that kill Salmonella at lower temperatures were not fully understood until ...
Cell & Microbiology
Feb 06, 2018
2
82
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.
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