Salmonella enterica serovar Enteritidis is a subspecies or strain of the bacterial species Salmonella enterica. It is specifically classified as serovar Enteritidis, denoting its particular antigenic properties.
Salmonella enterica serovar Enteritidis is a Gram-negative, rod-shaped bacterium that is part of the Enterobacteriaceae family. It is one of the major pathogens responsible for causing foodborne illnesses in humans worldwide.
In terms of its pathogenicity, Salmonella enterica serovar Enteritidis produces several virulence factors that enable it to invade and colonize the gastrointestinal tract of humans and animals. It can lead to gastroenteritis, characterized by symptoms like diarrhea, abdominal pain, nausea, and vomiting. In severe cases, it can cause systemic infections, leading to septicemia or infections in other organs.
Transmission of Salmonella enterica serovar Enteritidis typically occurs through the consumption of contaminated food, particularly undercooked or raw eggs and poultry products. It can also be transmitted through contact with infected animals or their environment.
Preventing Salmonella enterica serovar Enteritidis infections involves practicing proper food safety measures, such as thoroughly cooking food, avoiding cross-contamination, and practicing good hygiene.
Laboratory methods, including culturing of specimens and serotyping, are used to identify and characterize this bacterium. Control and surveillance efforts are implemented to monitor and prevent outbreaks and ensure food safety.
