For Salmonella we have terms and definitions in 12 topics. The topics are Culinary, Dairy Production, Factory Farms, Food, Food Industry, Food and Health, HIV and AIDs, Health, Human Body, Medical, Naturopathic and Sanitation.

Salmonella (Culinary)

A pathogen found in meat and especially poultry

Salmonella (Dairy Production)

A rod-shaped bacteria, many of which are pathogenic and capable of causing salmonellosis.

Salmonella (Factory Farms)

A type of bacteria that causes food poisoning and is commonly found in meat and animal waste, particularly poultry.

Salmonella (Food)

A strain of bacteria that can enter the human system through contaminated water or food such as meat or poultry, and eggs with cracked shells. Touching salmonella-carrying foods or unwashed surfaces (like cutting boards) that have had contact with them can contaminate other foods. The presence of salmonella is difficult to detect because it gives no obvious warnings (such as an off smell or taste). The bacteria can cause stomach pain, nausea, vomiting, diarrhea, headache, fever and chills. It can attack in as little time as 6 to 7 hours or take as long as 3 days. It seldom causes death and can be cured with antibiotics.

Salmonella (Food Industry)

Salmonella are rod shaped microbes (named after Dr. E. Salmon) which is responsible for a severe and sometimes fatal (especially in the very young, elderly and infirm) form of food poisoning, normally associated with poultry, eggs and fish. The microbe itself acts as a toxin and does not produce a spore. The main causes of Salmonella food poisoning are inadequate heat treatment (cooking) and cross contamination from raw to cooked food.
See cooking, cross contamination, food poisoning and toxin.

Salmonella (Food and Health)

Salmonella is a Gram-negative bacterium, occurring in many animals, especially poultry and swine. In the environment, salmonella can be found in water, soil, insects, factory and kitchen surfaces, animal fecal matter, and raw meats, poultry (including eggs) and seafood.
Acute symptoms of the illness caused by the Salmonella species include nausea, vomiting, diarrhea, abdominal cramps, headache and fever.

Salmonella (HIV and AIDs)

A family of gram-negative bacteria, found in undercooked poultry or eggs, that are a common cause of food poisoning, and that can cause serious disseminated disease in HIV-infected persons.

Salmonella (Health)

Bacterium that may cause intestinal infection and diarrhea.

Salmonella (Human Body)

a rod-shaped bacteria which inhabits the intestines of humans and other animals. Some may exist there without causing disease, others are harmful.

Salmonella (Medical)

A group of bacteria; includes a species that causes food poisoning and another responsible for typhoid fever

Salmonella (Naturopathic)

A widespread genus of gram-negative motile-rod bacteria, some of them can cause moderate GI infections, while several can produce metabolites in food that cause serious toxic reaction when the food is eaten.

Salmonella (Sanitation)

A genus of aerobic, rod-shaped, usually motile bacteria that are pathogenic to man and other warm-blooded animals.

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