Description of Salmonella Typhimurium

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Salmonella typhimurium is one of the two species of bacteria in the Salmonella genus that are primarily responsible for salmonella poisoning. Salmonellosis is the most common type of food poisoning in the United States.

Frequency of Salmonellosis

  • There are approximately 200 cases of salmonellosis out of 100,000 people. Together, Salmonella enteritidis and Salmonella typhimurium account for half of all cases.

History

  • The discovery of Salmonella bacteria is credited to Dr. Daniel Salmon in 1885. Salmonella typhimurium is believed to be a very old variety of Salmonella.

Definitive Types

  • Definitive Type (DT) 104 is a particularly virulent form of Salmonella typhimurium. Certain strains are invasive and resistant to antibiotics.

Classification

  • Salmonella strains are placed into one of three groups according to their hosts. Salmonella typhimurium belongs in Group 3, meaning that it can be transmitted from animals to humans.

Transmission

  • Humans are usually infected with Salmonella typhimurium by eating animal products, such as raw meat and unpasteurized dairy products.

References

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