Salmonella enterica: foodborne illness: Difference between revisions

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<br>Include some current research in each topic, with at least one figure showing data.<br>
<br>Include some current research in each topic, with at least one figure showing data.<br>


==Butyric Stage==
==Prevention==
<br>Include some current research in each topic, with at least one figure showing data.<br>
<br>The most effective way to prevent Salmonella infections is to thoroughly cook all meats.  The United States Department of Agriculture has also published guidelines to prevention.  These include washing your hands and cooking surfaces often as well as washing hands, cooking utensils, and cooking surfaces with hot, soapy water before handling any food.  Because red meat, poultry, and seafood are more susceptible to carrying Salmonella, they also recommend separating these foods from other food in your refrigerator.  Cooking at proper temperatures and refrigeration are important steps in preventing Salmonella outbreaks.<br>


==Conclusion==
==Conclusion==

Revision as of 16:52, 23 April 2011

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[Figure 1]The five stages of decomposition:Fresh, Bloat, Putrefaction, Fermentation, and Skeletal.[1].





Salmonella enterica





Putrefaction


Include some current research in each topic, with at least one figure showing data.

Prevention


The most effective way to prevent Salmonella infections is to thoroughly cook all meats. The United States Department of Agriculture has also published guidelines to prevention. These include washing your hands and cooking surfaces often as well as washing hands, cooking utensils, and cooking surfaces with hot, soapy water before handling any food. Because red meat, poultry, and seafood are more susceptible to carrying Salmonella, they also recommend separating these foods from other food in your refrigerator. Cooking at proper temperatures and refrigeration are important steps in preventing Salmonella outbreaks.

Conclusion


Overall paper length should be 3,000 words, with at least 3 figures.

References

[Sample reference] Takai, K., Sugai, A., Itoh, T., and Horikoshi, K. "Palaeococcus ferrophilus gen. nov., sp. nov., a barophilic, hyperthermophilic archaeon from a deep-sea hydrothermal vent chimney". International Journal of Systematic and Evolutionary Microbiology. 2000. Volume 50. p. 489-500.

Edited by student of Joan Slonczewski for BIOL 238 Microbiology, 2009, Kenyon College.