Salmonella: Salmonellosis

Charlotta Löfström, Trine Hansen, Sven Maurischat, Burkhard Malorny

Research output: Chapter in Book/Report/Conference proceedingEncyclopedia chapterResearchpeer-review

Abstract

Salmonella remains one of the most important zoonotic pathogenic bacteria and is the causative agents of salmonellosis. The aim of this article is to give an overview of Salmonella and salmonellosis, starting by describing the characteristics of the microorganism Salmonella, including biochemical properties, physiology, classification, and nomenclature. Thereafter, the epidemiology of the organism is introduced, including the routes of transmission. Finally, the disease salmonellosis, the virulence mechanisms, and the occurrence in different types of food are described.
Original languageEnglish
Title of host publicationEncyclopedia of Food and Health
EditorsBenjamin Caballero, Paul Finglas, Fidel Toldra
Number of pages5
PublisherAcademic Press
Publication date2015
ISBN (Print)9780123849472
DOIs
Publication statusPublished - 2015

Keywords

  • Epidemiology
  • Food
  • Food safety
  • Nomenclature
  • Pathogen
  • Pathogenicity
  • Salmonella
  • Salmonellosis
  • Transmission
  • Typhoid fever

Cite this

Löfström, C., Hansen, T., Maurischat, S., & Malorny, B. (2015). Salmonella: Salmonellosis. In B. Caballero, P. Finglas, & F. Toldra (Eds.), Encyclopedia of Food and Health Academic Press. https://doi.org/10.1016/B978-0-12-384947-2.00607-3