Salmonella: Salmonellosis

Charlotta Löfström; Trine Hansen; Sven Maurischat; Burkhard Malorny

doi:10.1016/B978-0-12-384947-2.00607-3

Salmonella: Salmonellosis

Charlotta Löfström, Trine Hansen, Sven Maurischat, Burkhard Malorny

National Food Institute

Federal Institute for Risk Assessment

Research output: Chapter in Book/Report/Conference proceeding › Encyclopedia chapter › Research › peer-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 language	English
Title of host publication	Encyclopedia of Food and Health
Editors	Benjamin Caballero, Paul Finglas, Fidel Toldra
Number of pages	5
Publisher	Academic Press
Publication date	2015
ISBN (Print)	9780123849472
DOIs	https://doi.org/10.1016/B978-0-12-384947-2.00607-3
Publication status	Published - 2015

Keywords

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

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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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.",

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TY - ENCYC

T1 - Salmonella: Salmonellosis

AU - Löfström, Charlotta

AU - Hansen, Trine

AU - Maurischat, Sven

AU - Malorny, Burkhard

PY - 2015

Y1 - 2015

N2 - 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.

AB - 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.

KW - Epidemiology

KW - Food

KW - Food safety

KW - Nomenclature

KW - Pathogen

KW - Pathogenicity

KW - Salmonella

KW - Salmonellosis

KW - Transmission

KW - Typhoid fever

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DO - 10.1016/B978-0-12-384947-2.00607-3

M3 - Encyclopedia chapter

SN - 9780123849472

BT - Encyclopedia of Food and Health

A2 - Caballero, Benjamin

A2 - Finglas, Paul

A2 - Toldra, Fidel

PB - Academic Press

ER -

Salmonella: Salmonellosis

Abstract

Keywords

UN SDGs

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