Salmonella

Salmonella is a genus of rod-shaped, gram-negative bacteria belonging to the Enterobacteriaceae family. It is a significant cause of foodborne illness worldwide. These bacteria are facultative anaerobes, capable of surviving in the absence or presence of oxygen, and are known for their flagella which allow them to be highly motile. Salmonella species are divided into two species, S. bongori and S. enterica, with the latter being more involved in human diseases. Infections typically occur through the ingestion of contaminated food or water, and the bacteria can infect a wide range of animals including poultry, cattle, and reptiles.

Medically, salmonellosis, the infection caused by Salmonella, presents with symptoms such as diarrhea, fever, abdominal cramps, and vomiting. Symptoms usually begin six hours to six days post-infection and can last four to seven days. While most people recover without treatment, severe cases can lead to dehydration and require hospitalization and antibiotics. Certain strains, such as S. Typhi and S. Paratyphi, can cause more severe diseases such as typhoid fever and paratyphoid fever, respectively, which are characterized by prolonged fever, weakness, and abdominal pain. These severe forms typically require more intensive treatment and are more common in areas with poor sanitation.