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Salmonella

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Classification

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Salmonella is a Gram­negative

belonging to the gammaproteobakteerisukuun

(Phylum bxii)

Optionally anaerobic

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Taxonomy

The two species:

1. Salmonella enterica

2. Salmonella bongo­ ri

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Subspecies

S. enterica is divided into six subspecies:

enterica

salmae

arizonae

diarizonae

houtenae

Indica

Page 7 The sub­categories are divided into

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serotypes

The most common pathogen is S. enterica

subspecies enterica With over 1400

serotype

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Serotyping

Salmonellosis is a multi­shaped

cell surface structure

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(LPS, flagella, fimbriae, pili

polysaccharide outer membrane proteins)

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Serotyping is based on

LPS antigenic differences O

sugar chains

flagellar H antigen differences

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Page 10 The serotype breakdown

subtypes

Some of the serotypes can be divided into

subtypes, mostly

phage types (FT)

(Eng. Defined phage type, ie DT)

Salmonella FT12 is therefore typhimurium

really:

Salmonella enterica subspecies enterica

serotype Typhimurium phage type 12

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Salmonella enterica Disadvantages

Biological risk of group 2

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Salmonellosis have been classified

General dangerous infectious diseases

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Salmonella enterica Disadvantages

Symptoms and management of the serotype

or subtype is not much

the importance of

Type is mainly epidemiological

significance. It can be traced back to

origin of infection

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Finland serotypes

Every year, about 100 sets

Typhi (typhoid fever) and Paratyphi

(paratyphoid) now rare

Typhimurium (mouse typhoid fever), and

Enteritidis was the most common

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General symptoms of salmonellosis

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Nausea, stomach cramps, diarrhea,

fever and headache

Symptoms usually start at 1.5 days

salmonella after eating

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Course of the disease

Most symptoms will stop within a few

per day

Affected always excrete salmonella

stool

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Excretion stops within about 3 months

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Tree Diseases

10% of those infected may be

reactive arthritis

Usually lieveä and heals within a few

per month

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Sources of infection

Salmonella does not belong in warm­blooded

animal intestinal normal flora

Blooded (lizards, turtles)

wear

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Sources of infection

Animal products (surface contaminated

the time of slaughter)

The vegetables that are contaminated in the field

The stool has contaminated the water

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Through touch

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The egg as a source of infection

Chicken eggs with a series the

Salmonella inflammation of the muni eggs, which

Salmonella are inside the pre­egg

S. Enteritidis FT1 (the Baltic countries and Eastern Europe)

FT4 (Eng, Central and South­E)

FT8 (USA)

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Finnish production animals

S. Typhimuurium FT1

S. Infantis

Salmonella control program, thanks

In Finland, only about 1% of salmonella

production animals and their products

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Finnish salmonella in eggs

Finnish eggs can be eaten raakanakin

low salmonella risk

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There are exceptions, if the feed control is

cheated

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Sources of infection

Abroad, it has often been the source of crude

Mayonnaise contains egg

Salmonella is increasing about stolen

vegetables and germinating seeds

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Eaten raw sprouts

Idätysolosuhteet low­cost Salmonellosis

1994 S. Bovismorbificans epidemics

sinimailasiduista

In 1999 the FDA issued a warning that the

YOPI, people should not eat sprouts

uncooked

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Germs risks

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Ituteollisuus began to monitor the seed

quality farm production

The obligation to disinfect seeds before

germination (20 CaOCl 000 mg / l)

Despite this, salmonella captured

back to life under the bark

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virulenssimekanismit

Inv the genes required for the cells

swallowed into our cells actin

assisted rearrangement

Also part of the virulence plasmid (50­90 kbp)

many genes contribute to the preservation of the

phagocytes

LPS

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III secretion system

For example, toxins, etc.

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LPS

LPS must­lived symptoms, causing

local inflammation of the mucous membranes;

which leads to diarrhea, abdominal pain and

fever

LPS also inhibits complement deadly

the impact of

Long­O­side chains get the MAC

(membrane attack complex)

formation far enough

OM

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Isolation and Identification

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Conventional biochemical reactions.

Salmonella do not ferment lactose and

sucrose

Species not used for serotyping

assays

PCR kits

The recovery and enrichment of ISO 6579: 1993

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Isolation and Identification

Selective platforms

Önöz­bowlsthiosulfate, iron, sucrose,

lactose, bile acids, the pH

indicator

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EMB

XLD xylose­lysine­deoxycholate

CLED cystine­lactose­electrolyte­deficient

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Önöz bowl

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XLD­toast

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CLED bowl

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Isolation and Identification

Potentially the right to keep Salmonella

yet ensure

Assurance is commercial kits

A cheaper alternative is kolmoissokeri­

iron platform of TSI

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TSI

24­hour culture, and if the lower end of the tube is

become yellow (= acid

muodustunut) and hydrogen sulfide

formation are signs (= iron

precipitated black) there may be an

Salmonella (if not as Shigella)

Backup still ureaasitestillä(+ =

Proteus / Morganella, ­ = Salmonella or Shigella)

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