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Salmonella


Salmonella is a prokaryotic, rod shaped, bacterial organism. It is nonsporeforming and Gram-negative.(1) Salmonella is responsible for almost 60 percent of reported cases of bacterial food borne illness and 40 percent of all food borne illness of any kind. Salmonella survives digestion and reproduces in the small intestine, making people sick. Salmonella has hundreds of different types, all of which cause much the same illness in humans. Eating food containing live salmonella bacteria causes salmonellosis. (2)

Anyone can get Salmonella, but it is most common in children under 5 (and in the elderly). Millions of cases occur each year in the United States, and at least half of them are in children. Salmonella is found in almost all kitchens. Thankfully, proper food handling, cooking, and cleaning will reliably kill the Salmonella bacteria. Eating raw or undercooked eggs, poultry, or red meat is a common cause of infection. So is cross contamination from uncooked......

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Approximate Word Count: 1022
Approximate Pages: 5 (250 words per double-spaced page)

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