Salmonella is actually a group of bacteria that can cause diarrheal illness in humans. They are microscopic living creatures that pass from the feces of people or animals to other people or other animals. There are many different kinds of Salmonella bacteria. Salmonella serotype Typhimurium and Salmonella serotype Enteritidis are the most common in the United States. Salmonella germs have been known to cause illness for over 100 years. They were discovered by an American scientist named Salmon, for whom they are named.
A new synthetic biology study sponsored by the U.S. Army exploited micro-compartments in cells, prospectively allowing advances in bio-manufacturing for applications such as engineering, medicine, and protective equipment.
Scientists have identified a protein that could be crucial for inhibiting the most common human food poisoning, caused by bacteria, in the United States.
AZoLifeSciences speaks to Dr. Gaspard Kerner about tuberculosis, and how ancient DNA could help us to further understand the immune system.
Astronauts face many challenges to their health, due to the exceptional conditions of spaceflight. Among these are a variety of infectious microbes that can attack their suppressed immune systems.
As scientists around the globe wage war against a novel, deadly virus, one University of Colorado Boulder lab is working on new weapons to battle a different microbial threat: a rising tide of antibiotic-resistant bacteria which, if left unchecked, could kill an estimated 10 million people annually by 2050.
Salmonella is a type of bacteria that causes food poisoning upon infection, with acute diarrhea.
Mice study has revealed a formerly unknown interaction between an immune cell protein and molecules extracted from dietary fiber.
A research project headed by the Technical University of Denmark, DTU, has come up with the formula for a freeze-dried starter culture that African camel milk farmers can use to make safe, fermented milk products.
When vegetable farmers harvest crops, they often rely on postharvest washing to reduce any foodborne pathogens, but a new University of Georgia study shows promise in reducing these pathogens - as well as lowering labor costs-- by applying sanitizers to produce while it is still in the fields.
Current poultry food safety guidelines for Salmonella, the leading cause of foodborne illness outbreaks, are inadequate.
A research collaboration involving Monash University has made an exciting discovery that may eventually lead to targeted treatments to combat drug-resistant bacterial infections, one of the greatest threats to global health.
In the future, a durable coating could help keep food-contact surfaces clean in the food processing industry, including in meat processing plants.
Scientists from the Vaccine and Infectious Disease Organization-International Vaccine Centre at the University of Saskatchewan and Temple University have demonstrated that a Salmonella biofilm protein can cause autoimmune responses and arthritis in animals.
As the world wrestles with the coronavirus (COVID-19) pandemic, which arose after the virus jumped from an animal species to the human species, University of Delaware researchers are learning about new ways other pathogens are jumping from plants to people.
When pathogenic bacteria infect, the body’s immune system attempts to remove these invaders. One method to do this is to trigger an inflammatory response.
Every year, an estimated 48 million Americans get sick from foodborne illnesses, resulting in some 128,000 hospitalizations and 3,000 deaths, according to the U.S. Centers for Disease Control and Prevention.
Researchers from UMD are using CRISPR technology in an effort to develop first-of-their-kind microelectronic devices that link with biological systems.
McMaster University researchers have discovered a combination punch to treat drug-resistant infections that is showing promise based on testing in mice.
Professor Ruiting Lan speaks to AZoLifeSciences about his research into tracking salmonella poisoning and outbreaks.
AZoLifeSciences speaks to Dr. Silin Tang about her research into the importance of identifying salmonella in food.