Salmonella History
The U.S. Department of Agriculture reports that salmonella is the leading cause of foodborne illness in the United States. The salmonella infection, referred to as salmonellosis, is characterized by a fever that averages 104 degrees. Salmonellosis also affects the gastrointestinal tract, resulting in an inflammation of the intestines and the stomach, along with severe diarrhea. Historically, salmonella has been associated with chickens and their eggs, but recent outbreaks of salmonella infections suggest that the bacteria are not exclusive to poultry and have infiltrated other areas of the food industry.
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What is Salmonella?
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Salmonella is the group name for 2,500 strains of bacteria that are considered to be "gram-negative," which means the bacteria's cell walls are not permeated by the violet colored stain of the Gram's Stain Test. Salmonella is rod-shaped in appearance and has been linked to infections in humans, animals and birds around the globe.
Historical Figures
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Salmonella has an ancient history, and the severity of salmonellosis can be identified by the long list of those who have perished as a result of the infection. Salmonella has been thought to date back to at least 323 B.C. and the figure Alexander the Great. It is believed that his mysterious death can be attributed to the salmonella bacteria. Columbia University also reports that Prince Albert, the husband of Queen Victoria, also succumbed to salmonellosis in 1861.
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The Discovery
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Salmonella is named after a veterinary pathologist named Dr. Daniel E Salmon. Salmon was a graduate of Cornell University, earning a degree as a doctor of veterinary medicine in 1876. Mentored by the French chemist Louis Pasteur, Salmon was one of several scientists who laid the framework for bacterial studies in animals. However, the discovery of salmonella is credited to one of Salmon's lab assistants in 1885, Theobald Smith.
Typhoid
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Typhoid is a life-threatening illness caused by a salmonella infection. Early documentation of historical colonies makes mention of typhoid outbreaks that ravaged populations. These early outbreaks can be attributed to unsanitary living conditions and the bacterial tainting of water and food supplies. As a result, typhoid epidemics were not unusual during the 1600s and well into the late 1800s. The first vaccination that was created to combat salmonella and its typhoid strain was in 1896. Almroth Wright, a British surgeon, invented a vaccination that was thought to be effective in destroying the salmonella bacteria. Instead, the vaccination made the infection stronger, causing typhoid to evolve into a new strain known as "paratyphoid." In the book "Food Poisoning, Policy and Politics," author F. Smith explains that the symptoms of paratyphoid were more intense compared to those of typhoid, especially in regards to intestinal upset.
Mary Mallon
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Mary Mallon was once labeled as one of the most dangerous women in the United States. Unfortunately for her, she was immune to salmonella bacteria and later was revealed to be a carrier of the infection. Referred to as "Typhoid Mary," she was believed to be responsible for the typhoid outbreak in Oyster Bay, New York, in the year 1904. Those who contracted the typhoid infection were linked to households in which Mary was employed as a cook. Until her death from the symptoms of a stroke in 1932, several outbreaks have been associated with locations in which Mary Mallon was employed.
Higher Standards
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With the advancement of technology and medicine came improved ways to avoid contaminating food sources with salmonella. According to the Centers for Disease Control and Prevention, laboratory testing can now be used to identify salmonella and its various strains, making it possible to appropriately treat the infection with antibiotics. Higher standards of food handling help prevent cross-contamination, and federal recommendations urging the public not to consume raw or undercooked eggs, meats and poultry have also helped to reduce salmonella outbreaks. Some health departments within local jurisdictions have also made stool tests mandatory for cooks who are seeking employment. However, tens of thousands of salmonella-related illnesses are reported yearly in the United States.
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References
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