Salmonella

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Description

Salmonella. Salmonella enterica and S. bongori are the sole members of the Salmonella genus. Greater than 2,500 different serotypes of Salmonella have been recognized, with the majority of pathogenic serotypes being within the S. enterica species.22 These motile, rod-shaped, gram-negative, facultative bacteria are commonly recognized as a food contaminant associated with meat, poultry, produce, and manufactured products. Salmonella may be classified as typhoidal and non-typhoidal based on the disease that they cause. The non-typhoidal Salmonella are associated with intestinal illness resulting in acute, watery diarrhea, often with fever, and are a common cause of foodborne illness in the US and EU. Typhoidal Salmonella cause a severe, systemic disease (typhoid fever) that includes GI illness. Though rare in developed countries, it is common in the developing world (>70% of US cases are related to foreign travel).2 In contrast, infection with non-typhoidal Salmonella is one of the most common causes of foodborne illness in the US and EU with greater than one million cases per year.12,13 While large outbreaks do occur, the majority of cases are sporadic with peak in incidence in late summer/early fall. The highest incidence is seen in children aged

Business Overview

Salmonella
921
Cary Blair
Refrigerated

Stool specimens should be collected in Cary Blair transport media according to manufacturer’s instructions.

Room temperature: 4 hours
Refrigerated: 3 days
Frozen: Not acceptable

Address

1 – 24 hours from recept at lab