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 recent study carried out by the University of East Anglia and Quadram Institute shows how immune cells utilize the body’s fat stores to combat infection.
We speak to Professor Bart Hoogenboom and Georgina Benn about current research using technology to create the sharpest images of living bacteria ever recorded.
A simple stomach bug could do a lot of damage. There are 100 million neurons scattered along the gastrointestinal tract-;directly in the line of fire-;that can be stamped out by gut infections, potentially leading to long-term GI disease.
UCL scientists have recorded the sharpest images ever of living bacteria.
Scientists sequenced the genome of a virulent Salmonella Enteritidis strain and discovered that it was both antibiotic-resistant and could affect people.
For those with backyard poultry, like chickens or ducks, a Texas A&M AgriLife expert encourages taking precautions against salmonella exposure as cases spike across the U.S.
A new study has found that fasting before and during exposure to the bacteria Salmonella enterica safeguards mice from developing a fully grown infection.
Québec produces more strawberries than any other Canadian province. Strawberries are delicate and difficult to keep fresh. In response to this challenge, Monique Lacroix, a professor at at the Institut national de la recherche scientifique (INRS), and her team have developed a packaging film that can keep strawberries fresh for up to 12 days.
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.