Latest Salmonella enterica Stories
Certain strains of Salmonella bacteria such as Salmonella Typhimurium (S. Typhimurium) are among of the most common causes of food-borne gastroenteritis.
Scientists have used a new method to map the response of every salmonella gene to conditions in the human body, providing new insight into how the bacteria triggers infection.
BBSRC-funded researchers at Cambridge University have shed new light on a common food poisoning bug.
The potentially deadly bacterium Salmonella possesses a molecular machine that marshals the proteins it needs to hijack cellular mechanisms and infect millions worldwide.
New findings could explain how Salmonella bacteria, a common cause of food poisoning, efficiently spread in people.
LANSING, Ill., Sept. 22 /PRNewswire/ -- Just 30 days after the country's largest egg recall, demand for pasteurized shell eggs remains sky-high. To meet this demand, National Pasteurized Eggs is launching a new pack for the $500 billion convenience store marketplace.
LANSING, Ill., Aug. 30 /PRNewswire/ -- Consumer demand for safe eggs has driven retail sales of pasteurized shell eggs up by more than 50% since Aug.
HARRISBURG, Pa., Aug. 20 /PRNewswire-USNewswire/ -- Pennsylvania eggs certified under a voluntary best production practices program meet some of the nation's highest safety standards, Agriculture Secretary Russell C.
380 million eggs nationwide are linked to an outbreak of salmonella that has caused hundreds of people in three states to get sick.
Salmonella enterica is a subspecies of Salmonella enterica, the rod shaped, flagellated, aerobic, Gram-negative bacterium. It is a member of the genus Salmonella and many of the pathogenic serovars of the S. enterica species are in this subspecies. Serovars can be designated fully or in a shortened form. The genus, Salmonella, is on the short form lists which are followed by the capitalized and non-italicized serovar. Each serovar can have many strains as well, which allows for a rapid...
- A ceramic container used inside a fuel-fired kiln to protect pots from the flame.