SalmonellaBakterien

Salmonella is a genus of bacteria that belongs to the Enterobacteriaceae family. These bacteria are Gram-negative, rod-shaped, and facultative anaerobes. The genus Salmonella contains two species, Salmonella enterica and Salmonella bongori, with Salmonella enterica being the more clinically significant species. Salmonella enterica is further divided into numerous serotypes, which are distinguished by their surface antigens.

Many Salmonella serotypes are pathogenic to humans and animals, causing a range of illnesses known as salmonellosis. The most common form of salmonellosis is gastroenteritis, characterized by diarrhea, fever, and abdominal cramps. In some individuals, particularly those with weakened immune systems, the elderly, or young children, Salmonella can cause more severe infections that spread beyond the intestines, such as bacteremia or typhoid fever.

Transmission of Salmonella typically occurs through the fecal-oral route. This can happen by consuming food or water contaminated with the bacteria, often from animal products like raw or undercooked poultry, eggs, or unpasteurized milk. Cross-contamination of food is another common route. Infected animals can also shed Salmonella in their feces, contaminating environments.

Diagnosis of salmonellosis is usually made through laboratory testing of stool samples. Treatment for mild cases of gastroenteritis often involves supportive care, including rehydration. Antibiotics are generally not recommended for uncomplicated cases as they can prolong shedding of the bacteria. However, antibiotics are crucial for treating invasive infections. Prevention strategies include proper food handling and cooking practices, thorough handwashing, and vaccination of animals in agricultural settings.