Salmonella enterica: foodborne illness

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[Figure 1]Salmonella enterica serovar Enteritidis.[1].

The bacteria Salmonella is commonly associated with food poisoning in countries all over the world. There are two species of Salmonella: S. enterica and S. bongori. However, the species that most people refer to when they talk about Salmonella is S. enterica. This species is divided into a subset comprising of serovars. In S. enterica alone, there are over 2,000 serovars of bacteria. The most common cause of food poisoning is associated with the serovar S. Enteritidis. These outbreaks are attributed to contaminated poultry, chicken eggs, and products that contain eggs. Because of the high demand for poultry and poultry products, farms can become highly unsanitary. For example, chicken farms contain thousands up on thousands of chickens all living in the same area. Dead chickens are left for days before they are removed from the others. If one chicken contains the Salmonella bacteria, the organism can spread rapidly through thousands of others. When these chickens are processed and sent to stores all over the country, a mass Salmonella outbreak can occur. When humans contract this disease, they can expel some of the Salmonella bacteria in their feces. In areas with poor sanitation, these bacteria can get into the water system where they can infect another person or animal and begin a whole new cycle of transmission.

Poultry eggs can contain Salmonella bacteria both on the surface as well as inside. After hens lay eggs, they sit on top of the to keep them warm. While sitting, fecal matter can transfer from the chicken to the surface of the egg. If the chicken is infected with Salmonella, the eggs must be properly disinfected in order to prevent disease. This is a larger problem in developing countries rather than the US or UK. The more common method of transmittance in the US is attributed to eggs infected with Salmonella on the inside. Salmonella Enteritidis can infect the ovaries of a hen and thus contaminate the egg before the shell forms. Because the bacterium silently infects the hen’s ovaries, the hen does not show any signs of an illness. Therefore, seemingly healthy hens transmit this disease.

Pathogenesis

Salmonella enteritidis is a rod-shaped, gram-negative, proteobacteria that is non-motile. These facultative anaerobes are well adapted to survive in condition with our without oxygen, allowing them to live in diverse environments. However, Salmonella enteritidis are usually found within animal hosts where they can be transmitted easily through food processing or fecal matter in areas with poor sanitation.

Salmonella Enteritidis begins when a person ingests a food item infected with the bacterium. Once in the stomach, a single bacterium can migrate to the liver or spleen. Here, the bacterium can replicate and move back into the intestines. S. Enteritidis require glucose to survive and use glucose fermentation to produce energy. This method of metabolism releases gas as a bi-product that then builds up in the victim’s intestinal system causing irritation. The bacteria reproduce extremely quickly causing illness due to the sheer number of foreign bacteria present. At the peak of infection, there can be up to one billion Salmonella bacteria present per gram of feces.

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Symptoms, Diagnosis, and Prevention

The most common symptoms of Salmonella enteritidis include fever, diarrhea, vomiting, abdominal cramps, muscle aches, and headache. These symptoms generally last between 4-7 days. Healthy individuals can usually rid themselves of this bacteria on their own; however, children, elderly people, and those with compromised immune systems may require treatment.

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.

Treatment

For those cases that require medical treatment, the most common method is through the use of antibiotics. The two most common antibiotics used to treat Salmonella enteritidis are Ampicillin and Ciprofloxacin.

Because S. Enteritidis causes gastroenteritis, or intestinal irritation, one of the body's most effective methods to ridding the body of bacteria is through feces. While diarrhea rids the body of the bacteria, it also causes the problem of excessive water loss. While hydrating is effective, it may not be enough. Therefore, some patients require intravenous hydration in order to ensure that the organs are getting enough water.

Conclusion

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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.