Genus Salmonella refers to a group of rod-shaped, Gram-negative bacteria that fall under the family Enterobacteriaceae. This genus comprises numerous species known for their ability to cause salmonellosis, a common foodborne illness that affects animals and humans.
Salmonella bacteria are characterized by their flagella, which provide them with motility, allowing them to move swiftly through the environment. They are facultative anaerobes, meaning they can survive in both aerobic (oxygen-rich) and anaerobic (oxygen-limited) conditions. These bacteria are highly adaptable and can grow in a wide range of environments, including soil, water, and various foods.
The genus Salmonella includes over 2,500 serotypes, also known as serovars, which are categorizations based on the variations of certain surface antigens. Not all serotypes of Salmonella have the same pathogenic potential, with some being more virulent than others. Common serotypes involved in salmonellosis include Salmonella enterica serovar Typhimurium and Salmonella enterica serovar Enteritidis.
Salmonella is primarily transmitted through the consumption of contaminated food and water, with poultry products, eggs, meat, and unpasteurized dairy products being common sources of infection. In humans, infection can lead to symptoms such as diarrhea, abdominal pain, fever, and vomiting. While most cases are self-limiting and resolve within a week, severe instances can occur, particularly in young children, the elderly, and individuals with compromised immune systems.
Due to the public health significance of Salmonella, sanitary practices, proper food handling, and cooking methods are crucial in minimizing the risk of infection.
