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Hace 5 días · Typhoid fever, also known simply as typhoid, is a disease caused by Salmonella enterica serotype Typhi bacteria, also called Salmonella typhi. Symptoms vary from mild to severe, and usually begin six to 30 days after exposure. Often there is a gradual onset of a high fever over several days.
- Gastrointestinal infection of Salmonella enterica serovar Typhi
- 1–2 weeks after ingestion
- Enteric fever, slow fever
- Infectious diseases
Hace 6 días · Salmonella, (genus Salmonella ), group of rod-shaped, gram-negative, facultatively anaerobic bacteria in the family Enterobacteriaceae. Their principal habitat is the intestinal tract of humans and other animals.
- The Editors of Encyclopaedia Britannica
24 de abr. de 2024 · Foodborne diseases caused by Salmonella enterica (S. enterica) and Staphylococcus aureus (S. aureus) significantly impact public health, underscoring the imperative for highly sensitive, rapid, and accurate detection technologies to ensure food safety and prevent human diseases.
23 de abr. de 2024 · Último revisado: 23.04.2024. La enteritis por salmonelosis es uno de los tipos de envenenamiento grave del cuerpo causado por la salmonela. En el grupo de riesgo, la alta probabilidad de infección por salmonella se encuentra en productos lácteos, huevos, carne.
5 de abr. de 2024 · Based on 16sRNA sequence analysis, this system divides Salmonella into two broad species S. enterica and S. bongori. S. enterica is again categorized into six subspecies: enterica (I); salamae (II); arizonae (IIIa); diarizonae (IIIb); houtenae (IV); and indica (VI).
19 de abr. de 2024 · Typhoid fever, acute infectious disease caused by the bacterium Salmonella enterica serovar Typhi. The bacterium usually enters the body via ingestion of contaminated food or water. Most major epidemics have been linked to contaminated public water supplies. Learn more about the symptoms and treatment of typhoid fever.
23 de abr. de 2024 · Salmonella enterica is a Gram-negative pathogenetic bacterium of the Enterobacteriaceae family with more than 2600 serotypes. 1, 2 Improper cooking, reheating and handling of food can lead to Salmonella outbreaks, and the presence of Salmonella in any ready-to-eat food should be inhibited.
