salmonellan

Salmonellan is not a formally recognized taxon. In medical and microbiology literature, the term occasionally appears as a misspelling or informal variant of Salmonella. It has no official standing in nomenclature, and most authorities treat Salmonellan as an erroneous name rather than a distinct genus or species.

Salmonella is a genus of Gram-negative, non-spore-forming, rod-shaped bacteria in the family Enterobacteriaceae. The genus contains two species, Salmonella enterica and Salmonella bongori, with thousands of serovars of S. enterica defined by surface antigens. These bacteria are commonly associated with foodborne illness in humans and animals. Transmission typically occurs through contaminated food or water, with poultry, eggs, and dairy being notable sources.

Most infections cause gastroenteritis characterized by diarrhea, abdominal cramps, fever, and sometimes nausea. Incubation is usually 6 to 72 hours. In healthy individuals, illness is typically self-limited, but young children, the elderly, and the immunocompromised may experience more severe disease. Non-typhoidal Salmonella can rarely invade beyond the gut; Salmonella Typhi and Salmonella Paratyphi infections (typhoid fever) are more severe and require medical care.

Diagnosis relies on stool culture or molecular assays such as PCR. Treatment is mainly supportive; antibiotics are reserved for severe infections or high-risk patients due to the risk of prolonging carriage and antimicrobial resistance. Prevention focuses on proper cooking and handling of food, pasteurization of dairy, and good hygiene. Vaccines exist for Typhi serovars in humans; no broadly protective vaccine covers most non-typhoidal Salmonella serovars.