Salmonellosis is an infectious disease caused by Salmonella bacteria, which are rod-shaped, gram-negative bacteria. The disease is characterized by diarrhea, fever, abdominal cramps, and vomiting. Symptoms usually appear 12 to 72 hours after ingesting contaminated food or water and can last up to a week. Salmonella bacteria are commonly transmitted through contaminated foods like poultry, eggs, and produce. At risk groups include the young, elderly, and immunocompromised. While most cases resolve without treatment, antibiotics may be prescribed for severe or prolonged cases. Proper hygiene and sanitation are important for preventing transmission.

1. By-
Srinjay Paray & Nobendu Mukerjee
Ramakrishna Mission Vivekananda Centenary College, Department of
Microbiology, 4th Semester

2. Topic: -Salmonellosis

3. ABOUT THE DISEASE
• Salmonellosis is a symptomatic infection caused by a bacteria of the Salmonella
type.
• It is a infectious type of disease where the live bacteria enters and causes the
disease.
• This disease is characterized by diarrhoea, fever, abdominal cramps and vomiting.
• This disease can also result in dehydration.
• The old, young and others with weaken immunity are more likely to develop
severe diseases.

4. MORPHOLOGY OF THE ORGANISM
• Salmonella is a genus of rod shaped bacteria
• They are Gram- negative in nature, can ferment glucose but cannot ferment lactose
(lac-)
• Have catalase activities but oxidase negative.
• They include over 2,600 serotypes
• They are non-spore forming and predominantly motile enterobacteria
• The cells have diameters between 0.7- 1.5 um and have lengths from 2- 5um
• They contains a peritrichous flagella
• The are chemotrophs and obtain their energy from oxidation and reduction
reaction.
• They are also facultative anaerobes
• Generates Hydrogen Sulphide
• Cultured at Mac Conkey agar, yellowish appearance at Mac Conkey agar

5. CLASSIFICATION
Domain: Bacteria
Phylum: Proteobacteria
Class: Gammaproteobacteria
Order: Enterobacterales
Family: Enterobacteriaceae
Genus: Salmonella
Lignieres 1900

6. SYMPTOMS
• Pain Areas: in the abdomen or muscles
• Whole Body: chills, dehydration, fatigues, fever, or loss of appetite,
chills, myalgia
• Gastrointestinal: diarrhoea or blood in stool
• Also Common: headache

7. TRANSMISSION AND CAUSES
• Contaminated food, having no unusual look or smell
• Poor kitchen hygiene, especially problematic in institutional kitchens and
restaurants because this can lead to a significant outbreak
• Excretion from either sick or infected but apparently clinically healthy people and
animals
• Polluted surface water and standing water such as in shower hoses or unused
water dispensers.
• Unhygienically thawed poultry
• An association with reptiles is well described
• Amphibians such as frogs

8. DISEASE IN HUMANS
– Incubation period:
– Gastroenteritis: 12 hrs to 3 days
– Enteric fever: 10 to 14 days
– Asymptomatic to severe
– All serovars can produce all forms
– Reptile-associated is most severe

9. ROUTE OF INFECTION
• Enters in our body by infection
• Attaches the lumen of gut lining epithelial cells
• Then they enters into the sub-mucosal layer
• And after entering the sub-mucosal layer, they were engulved by macrophages,
inside the macrophages Salmolella strains masks themselves.
• Then they propagates with the help of arrays of macrophage colonies and
propagates via bloodstream
liver
Mixes with bowl
and posses further
infections

10. DIAGNOSIS
• Isolate organism from feces or blood
• Grows on wide
variety of media
• Enrichment
• Biochemical tests
• Antigens
• Phage typing
• PCR
• Antibiotics
• Septicemia
• Not recommended for enteric disease
• May affect intestinal flora and increase emergence of resistant strains
• Fluid replacement
• NSAIDs
• Endotoxemia

11. TREATMENTS
• Antibiotics
• Ampicillin, amoxicillin, gentamicin, TMS, fluoroquinolones,
chloramphenicol
• Treatment indications
• Septicemia, enteric fever
• Elderly, infants, immunosuppressed
• Healthy persons recover 2 to 7 days without antibiotics

12. REFERENCES
• “Salmonella". CDC. 9 March 2015. Archived from the original on 25 May 2017. Retrieved 7 May2017.
• Hald, T. (2013). Advances in microbial food safety: 2. Pathogen update: Salmonella. Elsevier Inc. Chapters.
p. 2.2. ISBN 9780128089606. Archived from the original on 2017-09-10.
• "Salmonella Infections". MedlinePlus. Archived from the original on 30 April 2017. Retrieved 7 May 2017.
• ^"Salmonella (non-typhoidal)". World Health Organization. December 2016. Archived from the original on 20 April 2017.
Retrieved 7 May 2017.
• GBD 2015 Mortality and Causes of Death, Collaborators. (8 October 2016). "Global, regional, and national life expectancy,
all-cause mortality, and cause-specific mortality for 249 causes of death, 1980-2015: a systematic analysis for the Global
Burden of Disease Study 2015". Lancet. 388 (10053): 1459–1544. doi:10.1016/s0140-6736(16)31012-
1. PMC 5388903. PMID 27733281.
• "Salmonella". World Health Organization. Archived from the original on 17 April 2017. Retrieved 7 May 2017.
• Santos, Renato L.; Shuping Zhang; Renee M. Tsolis; Robert A. Kingsley; L. Gary Adams; Andreas J. Baumler (2001).
"Animal models od Salmonella infections: enteritis versus typhoid fever". Microbes and Infection. 3 (14–15): 1335–
1344. doi:10.1016/s1286-4579(01)01495-2. PMID 11755423.
• "Nontyphoidal Salmonella Infections - Infectious Diseases - Merck Manuals Professional Edition". Merck Manuals
Professional Edition. Retrieved 2018-09-15.

13. THANK YOU ALL..