Salmonella

Salmonella
Scientific classification
Kingdom: Bacteria Phylum: Proteobacteria Class: Gamma Proteobacteria Order: Enterobacteriales Family: Enterobacteriaceae Genus: Salmonella Lignieres 1900
Species
S. bongori S. enterica

WikiDoc Resources for Salmonella
Articles
Most recent articles on Salmonella Most cited articles on Salmonella Review articles on Salmonella Articles on Salmonella in N Eng J Med, Lancet, BMJ
Media
Powerpoint slides on Salmonella Images of Salmonella Photos of Salmonella Podcasts & MP3s on Salmonella Videos on Salmonella
Evidence Based Medicine
Cochrane Collaboration on Salmonella Bandolier on Salmonella TRIP on Salmonella
Clinical Trials
Ongoing Trials on Salmonella at Clinical Trials.gov Trial results on Salmonella Clinical Trials on Salmonella at Google
Guidelines / Policies / Govt
US National Guidelines Clearinghouse on Salmonella NICE Guidance on Salmonella NHS PRODIGY Guidance FDA on Salmonella CDC on Salmonella
Books
Books on Salmonella
News
Salmonella in the news Be alerted to news on Salmonella News trends on Salmonella
Commentary
Blogs on Salmonella
Definitions
Definitions of Salmonella
Patient Resources / Community
Patient resources on Salmonella Discussion groups on Salmonella Patient Handouts on Salmonella Directions to Hospitals Treating Salmonella Risk calculators and risk factors for Salmonella
Healthcare Provider Resources
Symptoms of Salmonella Causes & Risk Factors for Salmonella Diagnostic studies for Salmonella Treatment of Salmonella
Continuing Medical Education (CME)
CME Programs on Salmonella
International
Salmonella en Espanol Salmonella en Francais
Business
Salmonella in the Marketplace Patents on Salmonella
Experimental / Informatics
List of terms related to Salmonella

Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]

Please Take Over This Page and Apply to be Editor-In-Chief for this topic: There can be one or more than one Editor-In-Chief. You may also apply to be an Associate Editor-In-Chief of one of the subtopics below. Please mail us [2] to indicate your interest in serving either as an Editor-In-Chief of the entire topic or as an Associate Editor-In-Chief for a subtopic. Please be sure to attach your CV and or biographical sketch.

Overview

Salmonella is a genus of rod-shaped Gram-negative enterobacteria that causes typhoid fever, paratyphoid fever, and foodborne illness. Salmonella species are motile and produce hydrogen sulfide.

History

Salmonella was named after Daniel Elmer Salmon, an American veterinary pathologist, although it was his partner Theobald Smith (better known for his work on anaphylaxis) who first discovered the bacterium in 1885 from pigs.

Microbiology

Salmonella is a Gram-negative bacterium. In a clinical laboratory, it is usually isolated on MacConkey agar, XLD agar, XLT agar, DCA agar, or Önöz agar. Because they cause intestinal infections and are greatly outnumbered by the bacteria normally found in the healthy bowel, primary isolation requires the use of a selective medium, so use of a relatively non-selective medium such as CLED agar is not often practiced. Numbers of salmonella may be so low in clinical samples that stools are routinely also subjected to "enrichment culture", where a small volume of stool is incubated in a selective broth medium, such as selenite broth or Rappaport Vassiliadis soya peptone broth, overnight. These media are inhibitory to the growth of the microbes normally found in the healthy human bowel, while allowing salmonellae to become enriched in numbers. Salmonellae may then be recovered by inoculating the enrichment broth on one or more of the primary selective media. On blood agar, they form moist colonies about 2 to 3 mm in diameter. When the cells are grown for a prolonged time at a range of 25—28°C, some strains produce a biofilm, which is a matrix of complex carbohydrates, cellulose and proteins. The ability to produce biofilm (a.k.a. "rugose", "lacy", or "wrinkled") can be an indicator of dimorphism, which is the ability of a single genome to produce multiple phenotypes in response to environmental conditions. Salmonellae usually do not ferment lactose; most of them produce hydrogen sulfide which, in media containing ferric ammonium citrate, reacts to form a black spot in the centre of the creamy colonies.

Classification

Salmonella taxonomy is complicated. As of December 7, 2005, there are two species within the genus: S. bongori (previously subspecies V) and S. enterica (formerly called S. choleraesuis), which is divided into six subspecies:

• I—enterica
• II—salamae
• IIIa—arizonae
• IIIb—diarizonae
• IV—houtenae
• V—obsolete (now designated S. bongori)
• VI—indica

There are also numerous (over 2500) serovars within both species, which are found in a disparate variety of environments and which are associated with many different diseases. The vast majority of human isolates (>99.5%) are subspecies S. enterica. For the sake of simplicity, the CDC recommends that Salmonella species be referred to only by their genus and serovar, e.g.,

Salmonella Typhi

instead of the more technically correct designation,

Salmonella enterica subspecies enterica serovar Typhi.

Salmonella isolates are most commonly classified according to serology (Kauffman-White classification). The main division is first by the somatic O antigen, then by flagellar H antigens. H antigens are further divided into phase 1 and phase 2. Both phase 1 and phase 2 H antigens are required for the full identification of an isolate but in practise, routine labs will leave this to Reference Laboratories.

Note that, with the exception of typhoid and paratyphoid, salmonellosis is not a blood-related infection, as is commonly believed.

Examples:

• Salmonella Enteritidis (1,9,12:g,m) - where the O antigens present are 1, 9 and 12; the H antigens are g and m.

• Salmonella Typhi (9,12,Vi:d:−) - where the O antigens are 9, 12,; the H antigen is d: The Vi antigen is associated with the bacterial capsule, which acts as a Virulence factor, hence its name.

In a clinical laboratory, only a small number of serovars are looked for (the remainder being rare or not clinically significant). The Health Protection Agency recommend testing for the following antigens routinely:

• O antigens: 2 4 6.7 8 9 and 3.10
• phase 1 H antigens: a b d E G i r Vi
• phase 2 H antigens: 1,2 1,5 1,6 1,7

Isolates that cannot be identified using this panel are sent to the reference laboratory for identification.

Prevention

The prevention of Salmonella as a food illness involves effective sanitizing of food contact surfaces. Alcohol has proven to be an effective topical sanitizer against Salmonella. Quaternary ammonium can be used in conjunction with alcohol as a food-contact safe sanitizer with increased duration of the sanitizing action. Nonflammable Alcohol Vapor in carbon dioxide NAV-CO2 systems or sodium hypochlorite (bleach) are frequently used to sanitize surfaces to prevent Salmonella. Food containing raw eggs should be thoroughly cooked or frozen before eating.

Salmonella-associated diseases

Main article: Salmonellosis

Disease-causing Salmonella species have recently been re-classified into a single species, Salmonella enterica, which has numerous serovars. Salmonella Typhi causes typhoid fever. Other salmonellae are frequent causes of foodborne illness, especially from poultry and raw eggs and more generally from food that has been cooked or frozen and not eaten straight away. Although most non-typhoidal strains associated with food-borne infection are self-limiting and do not require antibiotics, complicated or systemic infection and infection with specific serovars (such as Typhi) are indications for antibiotic treatment and often hospitalization. The long-term usage of antibiotics in both the poultry and beef industries may have created a strain of salmonella which is potentially resistant to antibiotics.

Salmonellosis can also be caught by handling reptiles, such as iguanas or turtles. A CDC study also noted cases of salmonellosis in 2003 and 2004 associated with handling commercially distributed pet rodents. [3]

See also

• 1984 Rajneeshee bioterror attack
• List of foodborne illness outbreaks
• Food Testing Strips

External links

• Background on Salmonella from the Food Safety and Inspection Service of the United States Department of Agriculture
• Salmonella as an emerging pathogen from IFAS
• Notes on Salmonella nomenclature
• Genome information is available at the NIAID Enteropathogen Resource Integration Center (ERIC)
• Salmonella motility video

Template:WikiDoc Sources