Salmonella Enterica Research Paper

Salmonella enterica is a bacterium that causes salmonellosis which is a type of food poisoning. There are two types of this bacterium: Typhimurium and Enteritidis. Salmonella Enteritidis is the most common type found in the United States. It is considered a gram negative and rod-shape bacteria. It mostly affects cattle, poultry, and domestic cats. Salmonella Typhimurium is a stereotype of Salmonella enterica. Salmonella Typhimurium was the most common cause of food poisoning until about twenty years ago where S. Enteritidis became the single cause of poisoning in the United States. S. Typhimurium does not cause severe disease, but is considered to be nonfatal. The Typhimurium bacterium type includes the following symptoms: diarrhea, abdominal cramps, vomiting and nausea. These symptoms usually last up to seven days.

In nature it is closely related to S. Typhimurium which causes similar illnesses. This type mostly infects chicken flocks without any noticeable signs of disease. Since there are visible signs it makes it more easily spreadable between chicken to chicken. Many people believe that mass production farms are responsible for the chance increase of infection. The chances are increased because of how close the chickens are housed next to each other. Salmonellosis is a type of food poisoning caused by the Salmonella enterica bacterium. The most serious cases involve elderly adults and young children with weak immune systems. It is contracted through eating tainted food with salmonella. Food can be contaminated by food handling or during the food processing. Beef, poultry, milk, and eggs are often infected; however, vegetables can also become infected. After twelve to seventy-two hours of coming into contact with the infection a person will show signs of diarrhea, fever, and abdominal cramps.