Salmonella Food-born illness Food-borne illnesses: Salmonella The salmonella bacterium is one of the most well-known and well-publicized health threats in the U.S. "Salmonella germs have been known to cause illness for over 100 years" (What is Salmonellosis, 2010, CDC). Salmonella bacteria can be present in the intestines of humans, and can be transmitted through consumption of tainted foods, water, or animal matter. Infections can be difficult to trace in the early stages, because

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

Salmonella Fig 1. Salmonella Bacteria The first thing to note about Salmonella (seen in Fig. 1) is that it is a bacteria, and therefore a living organism. However the term "Salmonella" is used loosely in daily conversation to specify an illness caused by that bacteria in humans, and in other animals. Most people have some vague recollection of a "salmonella outbreak" caused by a contaminated food supply being reported in the media,

Infectious Disease Salmonellosis Salmonellosis, named after pathologist Daniel S. Salmon who first isolated the organism from porcine intestine, was first described in 1880 and cultured in 1884 (Salmonellosis1 pp). Salmonellae are motile, gram-negative, rod-shaped bacteria of the family Enterobacteriaceae, and are common in the gastrointestinal tracts of mammals, reptiles, birds, and insects (Salmonellosis1 pp). Salmonellae are potential enteric pathogens and a leading cause of bacterial food-borne illness (Salmonellosis1 pp). With a single overarching

Heightened temperature (fever) is almost always apparent, and diarrhea is another nearly-universal symptom other possible symptoms of an equine salmonella infection include a loss of appetite, colic, depression, and in some instances certain ulcers and bloating (Johnson 2010; Lane et al. 1992). Most cases of salmonella present only some of these symptoms, rather than all of them, and most of the symptoms are located (as might be expected) along

Validation of Commercial Baking as an Effective Step to Control/Inactivate Salmonella in Baked Products Major findings, analysis and conclusions Description of the baking industry and baking emphasis in the United States. Purpose and structure of importance Description of the problem being addressed and its importance to the practice of applied food safety Process of Consultation Outline how the client (ABA) will be engaged and carefully define the problem Identification of key stakeholders Overview and feedback of findings and