Salmonella enterica

Salmonella enterica is a bacterial species that is part of the Salmonella genus in the family Enterobacteriaceae. It is a Gram-negative, flagellated, facultative anaerobic organism. Salmonella enterica is known for its ability to cause foodborne diseases, including typhoid fever and salmonellosis.

Taxonomy

Salmonella enterica is divided into six subspecies, which include over 2,600 serotypes. The subspecies are: S. enterica subsp. enterica, S. enterica subsp. salamae, S. enterica subsp. arizonae, S. enterica subsp. diarizonae, S. enterica subsp. houtenae, and S. enterica subsp. indica. The most well-known serotype is S. Typhi, which causes typhoid fever.

Pathogenesis

Salmonella enterica is a pathogen that can cause disease in both humans and animals. It is typically ingested through contaminated food or water, and can survive in the gastrointestinal tract where it can cause infection. The bacteria can invade the intestinal epithelium, causing inflammation and potentially leading to symptoms such as diarrhea, fever, and abdominal cramps.

Prevention and Treatment

Prevention of Salmonella enterica infection involves proper food handling and preparation, including thorough cooking of food and avoidance of cross-contamination. Vaccines are available for certain serotypes, such as S. Typhi. Treatment typically involves rehydration and, in severe cases, antibiotics.

See Also

• Salmonella
• Foodborne illness
• Typhoid fever
• Salmonellosis

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