Salmonella Ilnesses from Food

The Centers for Disease Control and Prevention has estimated that salmonella infections are responsible for nearly 1.5 million illnesses

^ E. coli Handheld Sensor Detecting Bacteria with Electromechanical Cantilevers. Chemical engineers have developed a sensor that can almost instantly detect the presence of E. coli. Science Daily. http://www.sciencedaily.com/videos/2006-11-09/

Escherichia coli is another foodborne pathogen that can cause human illnesses characterized by severe cramping (abdominal pain) and diarrhea. In this photo, Escherichia coli, being cultured in an agar plate, is the most common bacteria found in the large intestines of healthy individuals. (Courtesy

Centers for Disease Control)

annually. Salmonella bacteria are often present in polluted water, on kitchen surfaces, in soil, within the bodies of insects or other animals, and on factory surfaces. Some of the most common vectors of Salmonella food poisoning are raw or undercooked meats, raw or undercooked poultry, eggs, milk and dairy products, fish, shrimp, yeast, coconut, and egg- or dairy-based sauces and salad dressings.

Infection with Salmonella bacteria is called salmonellosis. It is estimated that from 2 to 4 million cases of salmonellosis infection occur in the United States annually. This has resulted in more than 16,000 hospitalizations and nearly 600 deaths. The incidence of salmonellosis appears to be rising both in the United States and in other developed nations. Billions of dollars are lost in job productivity due to this disease.

Salmonella is a foodborne pathogen that can appear in such foods as pork. The disease causes fever, abdominal cramps. The scanning electron micrograph shows two rod-shaped salmonella bacteria. ( Courtesy Centers for Disease Control )

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