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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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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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