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This article was the subject of a Wiki Education Foundation-supported course assignment, between 27 August 2019 and 21 December 2019. Further details are available on the course page. Student editor(s): Nathalie.solorzano. Peer reviewers: Tythomas13.
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This article was the subject of a Wiki Education Foundation-supported course assignment, between 5 September 2019 and 13 December 2019. Further details are available on the course page. Student editor(s): Vuej2093.
Above undated message substituted from Template:Dashboard.wikiedu.org assignmentbyPrimeBOT (talk) 08:35, 17 January 2022 (UTC)[reply]
This appears to be a pretty big issue - I think in future it would be good to move all info on symptoms and cases of outbreaks to the salmonellosis page and have this page reflect the lifestyle of the bacteria more. Information on the molecular mechanisms of infection may be better suited to this page, with a link on the salmonellosis page to this one for those who are interested. Currently it seems as though much of the content on the two pages is a cut-and-paste between the two.
(input welcome on these points) Maonao (talk) 03:53, 11 April 2014 (UTC)[reply]
http://www.cdc.gov/nczved/dfbmd/disease_listing/salmonellosis_gi.html —Preceding unsigned comment added by 41.204.106.25 (talk) 11:02, 9 September 2009 (UTC)[reply]
I've been doing research on Salmonella recently and our section here in outdated. I'm editing so that it follows Dr. Janda's The Enterobacteria (2005). Jhay116 (talk) 15:03, 12 June 2009 (UTC)[reply]
Could someone comment on how Salmonella became present in eggs only in the 20th century? —Preceding unsigned comment added by 199.8.232.59 (talk • contribs) 19:47, 4 December 2004 (UTC)[reply]
... and how to treat it? —Preceding unsigned comment added by 68.231.189.80 (talk • contribs) 22:33, 10 April 2008 (UTC)[reply]
Whoever keeps reverting my edits on 'gram-negative'... Please do not just revert the edit but tell us why being Gram-negative is important! If it is not an indication that the bug will cause illness, what is the significance? Tell me why I need to know that it is "Gram-negative"!
We need to edit these articles so that they can be understood by someone who does not have two years in med school already. —Preceding unsigned comment added by KeyStroke (talk • contribs) 16:09, 6 February 2006 (UTC)[reply]
Why is it called Salmonella? does it have anything to do with salmons? —The preceding unsigned comment was added by Arthurian Legend (talk • contribs) 05:03, 6 April 2007 (UTC).[reply]
In the late 1800s, Dr. Theobald Smith, a researcher under Dr. Daniel E. Salmon in the USDA's Bureau of Animal Industry, was the first American to identify Salmonella as a separate strain or genus. Although Smith actually identified the bacteria, Salmon's name as administrator was listed first on the research paper, so the new bacterium was named for Salmon.
I`m not sure if it's vandalism, but the latest edits have added the following phrase to the article
"Salmonella is properly pronounced voicing the initial "l," since it is named for pathologist D.E. Salmon, and originated from the salmon fish, just as Swine Flu comes from pigs."
that just sounds wrong 67.55.11.193 (talk) 06:02, 26 December 2009 (UTC)[reply]
This should have the symptoms listed in the article.Philippe Auguste (talk) 03:57, 7 December 2007 (UTC)[reply]
It seems that there are a couple of different nomenclatures out there for naming/grouping salmonella. I read through PMID 15653929 and PMID 15653930 find myself less enlighted than I had hoped 'cause it doesn't explain the "Groups".
The article PMID 7073269 Full Text PDFFull Text HTML talks about Salmonella typhi and Salmonella Group A, Salmonella Group B, Salmonella Group C, Salmonella Group D. Also, since S. paratyphi is thought to cause enteric fever (aka typhoid fever)[1]... I'm wondering where that fits in. Aside from that... I'm wondering where the evidence is on treating salmonellosis. eMedicine seems to suggest you Tx 'em all. A book I have (Toronto Notes[2]) suggest you treat all the S. typhi. Any one out there that can explain this? Nephron T|C 03:50, 5 May 2007 (UTC)[reply]
References
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Wall Street Journal reports "Swiss researchers recently showed how salmonella bacteria produce a subset of "kamikaze" fighters. Making up about 15% of the total salmonella population, these suicide salmonella secrete a chemical flag that tricks the immune system into killing them and, more important, virtually all of the benign bacteria around them. Freed from the competition of the body's benign gut bacteria, the majority of salmonella bacteria can move in and cause disease." May be worth a mention (if true). Rod57 (talk) 23:57, 28 August 2008 (UTC)[reply]
Can someone tell me how long it takes the germ to die? How long should you wait to use something you can't disinfect but that you might have touched while working with raw chicken? Also, I'd like to see a wide range of info left in. The stuff at the top is the clear basic intro, but who knows what other people may be looking for. —Preceding unsigned comment added by Dnrsewell (talk • contribs) 21:26, 30 August 2008 (UTC)[reply]
I deleted the following sentence. It seemed like vandalism since it was ostensibly complete nonsense, and there was no citation for me to check so that I could correct it. "Salmonella die extremely slowly in acid media, and common disinfectants destroy them within a few millennia." —Preceding unsigned comment added by 72.186.185.248 (talk) 13:30, 8 April 2009 (UTC)[reply]
This article mentions sanitizing food contact surfaces. It would be helpful to also mention how long Salmonella can live on a surface. — Epastore (talk) 00:24, 17 September 2008 (UTC)[reply]
I don't know why, but about a month ago the brief history of this article was removed by an anonymous IP in a war of vandalism. Although the vandalism was restored, I'm not sure why the background information never was. So I brought it back. Mr. Salmon still has his own article on here, and it's short enough as it is... so I don't think this will hurt. Lady★Galaxy 03:07, 26 October 2008 (UTC)[reply]
Although adequate cooking kills the salmonella bacteria, the poison produced by the living bacterium will remain! This can be important to those who may need to know if they can safely re-cook older meat and then either feed it to their pets or else feed it to humans! —Preceding unsigned comment added by 204.111.108.173 (talk) 18:33, 28 January 2009 (UTC)[reply]
This article contains a translationofSalmonella from de.wikipedia. |
87.158.155.97 (talk) 10:15, 17 March 2009 (UTC)[reply]
Note: Since it went into far more technical detail than all the other sections, I highly summarized the German section on "Nomenclature" to keep the entire article in balance. Does anyone think this entire section should be translated anyway? 87.158.155.97 (talk) 10:40, 17 March 2009 (UTC)[reply]
The following link was stuck in the references section "http://www.usatoday.com/news/health/2010-03-11-foodrecall11_ST_N.htm", but it wasn't actually cited inline so it ended up creating a reflist error. Perhaps someone meant to use this in support of a point and didn't know where to put it? Matt Deres (talk) 21:09, 24 March 2010 (UTC)[reply]
Don't animals such as snails carry the disease too? --TangoFett (talk) 11:03, 19 April 2010 (UTC)[reply]
Translated some from the French page 153.19.230.254 (talk) 21:35, 5 May 2010 (UTC)[reply]
This article contains a translationofSalmonella from fr.wikipedia. |
I removed the phrase "but the rate of egg yolk contamination is theoretically unlikely" since that doesn't make any sense as written. There seems to be a missing word, such as "a [high] rate...is theoretically unlikely". However, I can't find anything in the sources cited that states this. I'd be happy to re-insert this phrase if clarification is provided. 98.122.100.101 (talk) 20:19, 22 August 2010 (UTC)[reply]
The article states "It is estimated that every fifth person in Germany is a carrier of Salmonella."—is this really true? It doesn't seem possible, I think a citation is needed. Also perhaps a quick explanation why this is the case? Historian932 (talk) 15:28, 3 September 2010 (UTC)[reply]
...er, just out of curiosity, why does this have a "finish translating from the Dutch Wikipedia article"? The Dutch equivalent is rather shorter than the English language one. Queenmomcat (talk) 01:34, 23 February 2011 (UTC)[reply]
Since public awareness of the danger of Salmonella in eggs became an issue in the '80s, people have been afraid of eating things like Caesar salads, for example, made with raw eggs, or home prepared mayonnaise. At the time, many food scientists and biologists stated that the acidity in those foods, from lemon juice or vinegar, was enough to kill or denature or something (I've forgotten the details) the Salmonella. In Caesar dressing, mayonnaise and Hollandaise (there are probably many more), the egg yolks are combined with lemon juice or vinegar before the oil portion of the ingredients is added.
Taken logically, it's ridiculous to think that yesterday a Caesar salad was okay, but today, when you now know about Salmonella in eggs, it's a deadly dish, but that was the general reaction. In spite of that, or because of it, it would be good to give some real world examples of what's safe and what's not in food prep, at least with eggs, since they seem to be the focus, e.g., 1 tsp. of lemon juice to 1 egg yolk -- I made that up, but something like that. I can try to find some refs on this online, but I don't know how successful I'll be.
Huh. Well I did find an article. Here's the link, and it tells how to make egg yolks safe for home use in dressings and sauces that aren't cooked. I'm not sure of the date, but here's the full info on title, author etc:
If anyone else is knowledgeable on this aspect of Salmonella, I'd like to see some kind of common sense section here. I realize this is a culinary issue, but it's directly related, and this article is probably where people are going to start looking for this kind of info. It won't change things for those who are in panic mode, but it might give the rest of us the comfort of some safe guidelines in feeding ourselves and our families. I mean, I spent years eating Caesar salads, good ones, without ill effects, but now I'm a little about it without some kind of guidelines to reassure me. Really, it would be a public service. Zlama (talk) 23:24, 21 October 2011 (UTC)[reply]
Information about a recently discovered species of Salmonella, Salmonella subterranean, should be added under the Salmonella Nomenclature section. It was discovered in 2005 and now brings the total number of species of Salmonella to 3. For those interested, Su L. H. & Chiu C. H. (2007). Salmonella: Clinical importance and evolution of nomenclature. Chang Gung Med J 30, 210-219. — Preceding unsigned comment added by MicrobeLady (talk • contribs) 19:37, 12 November 2011 (UTC)[reply]
This sentence: "According to the World Health Organization, over 16 million people worldwide are infected with typhoid fever each year, with 500,000 to 600,000 fatal cases." in the "Enteritis Salmonellosis or Food Poisoning Salmonella" section is unsourced. It probably referred to an out-of-date source, since this source (http://www.globalhydration.com/resources/waterbone-disease#typhoid) states: "Typhoid fever is still common in the developing world, where it affects about 21.5 million persons each year", meaning that the global stat of 16 million annually is less than the 21.5 million cases in the developing world alone annually. This conflict of data should be reconciled. $cammer (talk) 04:04, 2 April 2012 (UTC)[reply]
I haven't heard much about this. — Preceding unsigned comment added by 75.84.95.229 (talk) 05:35, 23 September 2012 (UTC)[reply]
I think that this article could use a section devoted to research concerning the evolution of Salmonella and its serotypes in the case of host adaptation. There are several different ways to talk about host adaptation in Salmonella: through genetic sequencing and the study of mutations in pseudogenes, through multiple horizontal gene transfers, and even through an O-antigen polymorphism. See (http://genome.cshlp.org/content/18/10/1624.full.pdf+html), (http://iai.asm.org/content/70/5/2249.short), and (http://iai.asm.org/content/66/10/4579.full.pdf+html) Benson.334 (talk) 02:28, 30 September 2014 (UTC)[reply]
About invasive Salmonella species doi:10.1128/CMR.00002-15 JFW | T@lk 14:20, 17 September 2015 (UTC)[reply]
The comment(s) below were originally left at Talk:Salmonella/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.
why use all this scientific explanations when giving definitions, could someone break-down the definition of salmonella THANK YOU |
Substituted at 21:22, 19 March 2016 (UTC)
Could someone with the knowledge add a description to the image? How many general audience readers know what they are looking at? - I don't. (It's a beautiful photo, BTW.) Specifically, what technique was used to create the image? What tissue are the bacteria embedded in? Something like "3D scanning electron microscope image of Salmonella, stained violet, from lymph node biopsy" I just made all that up - it's a suggestion for the format, not the facts. Regards IiKkEe (talk) 13:50, 16 September 2017 (UTC)[reply]
I figured it out. IiKkEe (talk) 16:57, 19 September 2017 (UTC)[reply]
I have completed a Lead revision, reorganization, and expansion using only material from the Body of the article, hopefully to better summarize the contents of the Body, since many general readers stop after reading the Lead. The goals were readability, conciseness, relevance, accuracy and clarity.
The biggest expansion was in summarizing the diseases caused by Salmonella - I realize there are separate articles on this, and I have tried to hit only the highlights here: 3 short sentences expanded to 7 long sentences. Regards IiKkEe (talk) 16:20, 16 September 2017 (UTC)[reply]
There's a new emerging Salmonella strain in Sub-Saharan Africa (SSA) with increased ESBL production and antibiotic resistance. This particular strain only causes bloodstream infections in different SSA communities and acquires a virulence plasmid. I think it is good to update this piece of information. Here is the link to the article: https://www.nature.com/articles/s41467-019-11844-z. --Ntam97 (talk) 02:21, 26 January 2020 (UTC)[reply]