Salmonella is a gram-negative bacteria which invades the epithelium of the ileum and colon and is divided into two forms of disease affecting the gastrointestinal tract: typhoid and non-typhoid species. Salmonella typhi is the most common cause agent of typhoid fever; S. paratyphi can cause similar clinical symptoms. Non-typhoid species including S. enteritidis, S. typhimurium, S. javania, S muenchen, S. anatum, S. Newport, S. oranienburg are generally associated with self-limited gastroenteritis or enterocolitis. The infective dose is relatively low; approximately 102–103 organisms may cause human disease.
Salmonella infection is a global health problem. It is transmitted through contaminated food and water and is prevalent in the developing countries. Salmonellainfection is also an important cause of sporadic food poisoning in developed countries and traveler’s diarrhea. It has been steadily increasing steadily during the past decade. More than 95%...
References and Further Reading
- Lamps, L. W. (2009). Salmonella species in surgical pathology of the gastrointestinal system: Bacterial, fungal, viral and parasitic infections (pp. 27–31). New York: Springer.Google Scholar