Salmonellae: meaning, definitions and examples
๐ฆ
salmonellae
[ หsรฆlmษหnษli ]
bacterial infection
Salmonellae are a group of bacteria that are responsible for foodborne illnesses, commonly known as salmonellosis. They can be found in a variety of foods, particularly undercooked meat, eggs, and unpasteurized dairy products. Infection can lead to symptoms such as diarrhea, fever, and abdominal cramps.
Synonyms
Examples of usage
- Contaminated poultry can harbor salmonellae.
- Proper cooking can eliminate salmonellae in eggs.
- Many cases of food poisoning are caused by salmonellae.
Translations
Translations of the word "salmonellae" in other languages:
๐ต๐น salmonela
๐ฎ๐ณ เคธเฅเคฒเฅเคฎเฅเคจเฅเคฒเคพ
๐ฉ๐ช Salmonellen
๐ฎ๐ฉ salmonella
๐บ๐ฆ ัะฐะปัะผะพะฝะตะปะฐ
๐ต๐ฑ salmonella
๐ฏ๐ต ใตใซใขใใฉ่
๐ซ๐ท salmonelles
๐ช๐ธ salmonela
๐น๐ท salmonella
๐ฐ๐ท ์ด๋ชจ๋ฌ๋ผ
๐ธ๐ฆ ุงูุณุงูู ููููุง
๐จ๐ฟ salmonely
๐ธ๐ฐ salmonely
๐จ๐ณ ๆฒ้จๆฐ่
๐ธ๐ฎ salmonela
๐ฎ๐ธ salmonella
๐ฐ๐ฟ ัะฐะปัะผะพะฝะตะปะปะฐ
๐ฌ๐ช แกแแแแแแแแ
๐ฆ๐ฟ salmonella
๐ฒ๐ฝ salmonela
Etymology
The word 'salmonella' is derived from the name of Theobald Smith, who first described the bacterium in 1885, although the name was later given in honor of Daniel Elmer Salmon, an American veterinary pathologist. The initial recognition of salmonella as a cause of disease came from its association with a swine disease. By the late 19th century, it had been identified as a human pathogen, leading to the importance of sanitation and food safety practices in preventing foodborne illness. In the 20th century, the understanding of salmonella evolved, focusing on its numerous serotypes, many of which are now recognized as unique pathogens. The genus Salmonella is now known to encompass over 2,500 different serotypes, some of which are commonly associated with outbreaks.