Salmonella Enteritidis

S

Published in Anton Sebastian, A Dictionary of the History of Medicine, 2018

Anton Sebastian

Salmonellosis The causative organism of enteric fever, Salmonella typhi, was discovered in 1880 by Carl Joseph Eberth (1825–1926), professor of pathology at Halle. The name was given to this group of enteropathogenic organisms in honor of Daniel Elmer Salmon (1850–1914) who isolated the American hog cholera bacillus in 1885. Georg Theodor Gaffky (1850–1918), a German bacteriologist from Hannover, obtained a pure culture of Salmonella typhi in 1884 and demonstrated it caused typhoid. Theobald Smith (1859–1934) of America established the bacteria as enteropathogenic in 1893. An important landmark in the study of bacterial food poisoning was the discovery of Bacillus enteritidis as a cause of meat poisoning by Austrian physician, Gustav Gaertner (1855–1921), during an outbreak at Frankenhausen in 1888. This organism was later renamed Salmonella enteritidis. Sir William George Savage (b 1872) and Bruce White in England contributed to the investigation of salmonella infection in England during the 1920s. The O antigens or somatic antigens of the typhoid bacillus were identified by Polish bacteriologist Arthur Felix (1887–1956) in 1924. In 1934 an International Salmonella Center at the State Serum Institute, Copenhagen was established J. Wilson in England studied outbreaks in chicks in 1944 and suggested that the presence of bacillus in the egg shell is the cause and considered the possibility of infection of the egg contents by penetration of the shell.

Communicable diseases

Published in Liam J. Donaldson, Paul D. Rutter, Donaldsons' Essential Public Health, 2017

Liam J. Donaldson, Paul D. Rutter

There are some 2200 Salmonella serotypes that can cause human illness. In the United Kingdom, the reported occurrence of Salmonella food-borne infections increased sharply in the 1980s but began to fall from 2000 onwards, stabilizing around 2005. One of the principal Salmonella organisms associated with illness in Britain is Salmonella enteritidis. Illnesses due to this one organism showed a very large increase in Britain in the mid-1980s. Illnesses caused by Salmonella organisms in food vary in severity but can be fatal, particularly in the elderly or the very young. Foodstuffs commonly implicated in outbreaks of Salmonella infection include undercooked poultry, eggs (particularly dishes prepared with raw eggs), milk and milk products.

Published in Ronald M. Atlas, James W. Snyder, Handbook Of Media for Clinical Microbiology, 2006

Ronald M. Atlas, James W. Snyder

Use: For the differentiation and identification of members of the Enterobacteriaceae, especially Salmonella species, based upon the ability to utilize tar-trate. Utilization of tartrate turns the medium yellow. Salmonella enteritidis utilizes tartrate. Salmonella paratyphi A does not utilize tartrate.

VBNC, previously unrecognized in the life cycle of Porphyromonas gingivalis?

Published in Journal of Oral Microbiology, 2022

A Progulske-Fox, SS Chukkapalli, H Getachew, WA Dunn, JD Oliver

Resuscitation of VBNC cells to a culturable state. The term ‘resuscitation’ was first used to describe the recovery of non-culturable Salmonella enteritidis cells with the subsequent addition of HI broth. Two decades later, this phenomenon was again reported by Baffone et al. [47], who defined it as the state of reversal of metabolic and physiological changes that characterize VBNC cells. This phenomenon is hugely significant in the bacterial life cycle and poses a significant threat to human health. This was first realized for diseases caused by pathogens in the food or water supply since the safety of water and foods is routinely determined by plate counts of culturable cells. Consequently, the presence of VBNC cells in a water or food sample results in spuriously low bacterial (or zero) plate counts which then is erroneously interpreted that the water/food is safe for consumption.

Reverse engineering approach: a step towards a new era of vaccinology with special reference to Salmonella

Published in Expert Review of Vaccines, 2022

Shania Vij, Reena Thakur, Praveen Rishi

Salmonella enterica subsp. enterica contains more than 2,500 serovars of which Typhi, Paratyphi A, B, and C, Typhimurium, and Enteritidis are of major clinical relevance to humans [1]. Salmonella Typhi and Paratyphi A (S. Typhi and S. Paratyphi, typhoidal serovars) are human-restricted serovars that cause typhoid and paratyphoid fever, respectively; whereas Salmonella Typhimurium and Salmonella Enteritidis (S. Typhimurium and S. Enteritidis, referred to as non-typhoidal Salmonella serovars, NTS) have a broad host range and predominantly cause gastroenteritis in humans [2]. Typhoid fever has always been a cause of concern, but in the last 20 years, a significant rise in the number of paratyphoid fever cases has been reported, mainly from the Asian continent, thus indicating the silently emerging threat of paratyphoid-causing serovars also. The use of vaccines specifically against S. Typhi and none against Paratyphi strains has led to the natural selection of the latter, which is one of the main reasons behind the escalating cases of paratyphoid fever [3,4]. In 2015, paratyphoid fever resulted in 29,200 deaths of which most were due to Paratyphi A rather than Paratyphi B or C, indicating the predominant prevalence of S. Paratyphi A [5]. In contrast to

Effect of sub-lethal chemical disinfection on the biofilm forming ability, resistance to antibiotics and expression of virulence genes of Salmonella Enteritidis biofilm-surviving cells

Published in Biofouling, 2020

Maria João Romeu, Diana Rodrigues, Joana Azeredo

Microbial contamination is an ongoing food safety concern, which has a great impact in public health and causes economic loss (Carrasco et al. 2012). Many reported foodborne outbreaks have been caused by Salmonella, with many of these being due to Salmonella Enteritidis (S. Enteritidis) the most common serotype associated with human cases (EFSA and ECDC (European Food Safety Authority and European Centre for Disease Prevention and Control) 2018). This bacterium causes a foodborne infection, salmonellosis, which is a self-limiting disease that does not usually require antibiotic therapy. However, in the most severe salmonellosis cases the main choices for antibiotic therapy are fluoroquinolones, third generation cephalosporins and ampicillin (Kit et al. 2011).