Salmonella Infection
The salmonella bacteria had been the twentieth century’s archetypical organism causing food poisoning, highly notorious for the 1988-89 crisis of salmonella in eggs. By that time, however, it had already been a topic of scientific and public health focus for more than a hundred years. Previously linked to animal foods, phage typing’s introduction during the 1940s started revealing the complex nature of its associations with its environment (Hardy, 2004).
Epidemiological Triangle
The Agent
The salmonella bacterium resides in living beings’ intestines. A majority of individuals contract salmonella infection after consuming feces-contaminated foods. Salmonella is an umbrella term referring to the cluster of bacteria giving rise to salmonellosis or salmonella infection within the intestinal tract. Different forms of salmonellosis include typhoid fever, enteric fever, food poisoning, and gastroenteritis. Salmonella poisoning has typically been associated with contaminated foods or water, particularly eggs, meat, and poultry. Disease symptoms, which typically manifest between 12 and 72 hours after getting infected, include diarrhea, vomiting and stomach cramps (Nordqvist, 2017).
The Host
The foods most commonly infected by salmonella are:
Raw seafood, meat, and poultry: Feces might adhere to raw poultry or meat at the time of butchering. Likewise, seafood that...
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