Salmonell A Common Bacteria

This lab experiment was done for the purpose of learning how to determine a gram negative bacterium based on multiple tests learned throughout the semester. My gram negative unknown bacterium given to me was Salmonella typhimurium based off of the following tests; Triple Sugar Iron Agar (TSIA), Sulfate Indole Motility (SIM), Methyl Red (MR), Voges-Proskaur (VP), Citrate, Urea Hydrolysis, and Gelatin Hydrolysis. Each test performed gives results such as motility, acid production, fermentation, carbon requirements, or detection of certain coenzymes. With a process of elimination, I determined which bacteria it was not and which bacterium I had, S. typhimurium. The expectation was to master the techniques for each test and utilize the results to determine the unknown bacterium I was given within a two-week period.

The smaller portion contains the ttrRSBCA operon, which is involved in tetrathionate reduction, and seven open reading frames (ORFs) of unknown function which were suggested that these genes do not significantly contribute to systemic infections in mice. The larger portion was characterized to be importance for ability of Salmonella to survive and replicate inside host cells (epithelial cells and macrophages) within the Salmonella-containing vacuole (SCV). The SPI-2 also encoded for T3SS, which encoded for translocon machinery (SseBCD), a pore-forming structure (5, 6).

Escherichia coli, is a gram negative, rod-shaped bacterium that can be found in the digestive tracts of humans and animals, it is an important beneficial bacteria for many organisms, it inhibits the growth of pathogenic species such as Salmonella and aids in digestion. The strains are distinguished from the presence of two surface

The infectious agent (pathogen) that causes salmonella is called salmonella enteriditis. The bacteria is larger than a virus; but, is visible to the eye with the microscope. It is rod-shaped, gram negative, non-motile bacteria that does not form spores. Interestingly enough it communicates to its fellow bacteria via AHL. It infects the cell, multiplies within it; then, bursts the cell. Special effector protein factors are required for salmonella intestinal invasion and the induction of fluid secretion and for inflammatory responses. There are about six names species names of it, salmonella

The gram-negative bacilli were first discovered and described by Theodor Escherich, a German pediatrician in 1885. Originally named as Bacterium coli commune, the name was changed to Escherichia coli (E.coli) (Stanford T. Shulman et al., 2007). E.coli is known as the most free-living organism being studied. More than 700 E.coli serotypes have been discovered. Their “O” antigen (somatic), and “H” antigen (flagellar) and “K” antigen (capsular) distinguish the different E.coli serotypes. E.coli is commensal bacterial species of the mammalian colon. The bacterium typically colonizes the gastrointestinal tract of an infant within a few hours of life. It is known that E.coli and its human host-derived a mutual benefit that they coexist in good health. Most of E.coli strains are harmless except in immunocompromised hosts, or when gastrointestinal barriers are violated that even non-pathogenic strains can cause disease. Nevertheless, there are certain serotypes that may cause disease in humans and animals. Pathogenic E.coli can be divided into six recognized diarrheagenic categories: enteropathogenic E.coli (EPEC), Shiga toxin-producing E.coli (STEC), enterotoxigenic E.coli (ETEC), enteroaggregative E.coli (EAEC), enteroinvasive E.coli (EIEC) and diffusely adherent E.coli (DAEC) (James B. Kaper et al., 2004). E.coli caused a major health problem in developing countries such as China and Korea. It has been found to be associated with most gastrointestinal diseases in

Have people ever thought about the risks of on farm salmonella, and the danger it poses to hog herds as well as the public health? Salmonella control starts at the beginning of finishing farms, breeding herds, feed suppliers, and on to the slaughter houses. Salmonella control programs have already been established in several European countries to help reduce their salmonella on hog farms. Salmonella is one of the most important food borne pathogens as well as the second most common source of zoonotic human infection. Farmers and veterinarians are striving to pursue an effective plan to decrease salmonella on hog farms through several ways of prevention.

It is important in the way food is handled and the safety of the process that food goes through. One of the most common causes of food poisoning is bacteria and viruses. Symptoms of food poisoning can range from very sever to not very, depending on what bacteria or virus is the cause. Salmonella is the name for a common group of bacteria. The bacteria can effect different people in different ways. It can cause a serious sickness in older adults, infants, and persons with chronic diseases. Cooking and pasteurization can kill Salmonella. Two caused by this bacterium are the lettuce recall from major supermarkets and the mayonnaise contamination on Melbourne Cup Day, by Piccalilli Catering.

The commercial food industry has a great need in identifying Salmonella to prevent disease in consumers. As well as being the cause of enteric (typhoid) fever, an important infectious disease, Salmonella is perhaps best known as a cause of bacterial food poisoning. Although typhoid fever has been largely eradicated in the developed world, Salmonella food poisoning has long been, and continues to be, an important global public health problem. In much of Europe

Gastrointestinal diseases are pervasive problem that is caused by ingestion of contaminated foods or water in which an extensive etiological agents known as enteric pathogen are present, [1]. Salmonella is one of the most opportunistic gram negative, facultative anaerobic food borne pathogens that represent a major health problem and a substantial cause of food poisoning[2]. Salmonellosis caused by Salmonella enterica serovar Typhimurium (S. Typhimurium) stance as the second most prevalent cause of acute gastroenteritis that affecting one million illnesses in the United States, with 19,000 hospitalizations and 380 deaths[3]. Infection begins with the ingestion of contaminated food or water then characterized by attachment of the bacteria by fimbriae or pili to cells lining the

In this process, I am determined to know my unknown bacteria. So I start by inoculating my unknown bacteria, and spread it on the surface of my EMB medium agar, I take the EMB medium and place it on my incubator chamber. I will get my result on the following day. When the day comes, I walk to the incubator to take out my result, and I found out that it is showing shining green culture on top of the agar. I notice that it is a positive result, and I follow through the dichotomous key, which help me to separate the bacteria from others base on this characteristic. EMB test for Gram-negative bacteria because it has a built-in lactose fermentation that allow them to grow. I make another culture of the unknown bacteria for the following day.

Some believe that the media is the enemy of all people. Millions are exposed to media on a daily basis and because we are so gullible and susceptible, we believe everything we see. This can be very problematic because serious events can be looked over by popular headlines such as, “Kim Kardashian has a secret pregnancy!”. However, not all articles are fake. An article about a recent salmonella outbreak, the further findings on sugar and cancer correlation, and an update on Wendy Williams prove that there are real news in the world. There are ways to determine if what you’re reading is real or fake: current date, cited sources and headline presentation.

 Enzyme immunoassay (EIA), Enzyme linked immunosorbent assay (ELISA), latex agglutination etc., are rapid immunological identification and confirmation tests for Salmonella.  Immunochromatographic technology based lateral flow test strips that are very simple to use and are commercially available.  PCR assays and DNA hybridization are the molecular methods helpful in identification of Salmonella enterica, which are designed rapid detection and screening rather than for confirmation. During outbreaks, DNA-based typing techniques and even whole genome sequencing is used practical tool for the characterization of Salmonella

Salmonella can backfire or do a lot of bad things in the body in many ways. “Some

Picture this, a man is at the grocery store picking up ingredients for a cake. It is his daughter’s seventh birthday and the whole family is going to bake her a cake. He picks up eggs, flour, sugar, and some frosting. After getting home, he and his two other kids are mixing raw eggs into the batter. They all decided to taste it before putting it into the oven. Bam! A week later they all have Salmonella. How did this happen? Well, those eggs that he bought had been produced in a factory farm where animal welfare is not taken into account. They came in contact with feces and dead birds. Does this sound like the kind of food you want to eat? The unjust treatment of animals in the food industry effects not only these animals quality of life, but

Salmonella enterica sub enterica are a major cause of foodborne illness worldwide. Contaminated food products such as pork, meat, milk, fruits, vegetables, egg and egg products are the common vehicles of Salmonella infections (Hur et al., 2012). It is estimated that gastric illness caused by Salmonella spp. accounts for 93.8 million cases and 155,000 deaths worldwide each year (Majowicz et al., 2010). This statistic clearly indicate that Salmonella infections are public health and financial global burden for both industrialised and non-industrialised countries. In Australia, majority of human disease outbreaks of Salmonellosis are associated with consumption of contaminated egg and egg products (OzFoodNetWorkingGroup, 2012, 2015).