| 释义 |
salmonella
sal·mo·nel·la S0044200 (săl′mə-nĕl′ə)n. pl. sal·mo·nel·lae (-nĕl′ē) or sal·mo·nel·las or salmonella 1. Any of various rod-shaped bacteria of the genus Salmonella, especially S. enterica, which cause food poisoning, typhoid, and paratyphoid fever in humans and various infectious diseases in domestic animals. Salmonella bacteria are divided into numerous serotypes on the basis of certain antigens found in the cell wall and flagella.2. Salmonellosis.
[New Latin Salmonella, genus name, after Daniel Elmer Salmon (1850-1914), American pathologist.]salmonella (ˌsælməˈnɛlə) n, pl -lae (-ˌliː) (Microbiology) any Gram-negative rod-shaped aerobic bacterium of the genus Salmonella, including S. typhosa, which causes typhoid fever, and many species (notably S. enteritidis) that cause food poisoning (salmonellosis): family Enterobacteriaceae[C19: New Latin, named after Daniel E. Salmon (1850–1914), US veterinary surgeon]sal•mo•nel•la (ˌsæl məˈnɛl ə)
n., pl. -nel•lae (-ˈnɛl i) -nel•las. 1. any of several rod-shaped bacteria of the genus Salmonella that enter the digestive tract in contaminated food, causing food poisoning. 2. salmonellosis. [< New Latin (1900), after Daniel E.Salmon(1850–1914), U.S. pathologist] sal·mo·nel·la (săl′mə-nĕl′ə) A rod-shaped bacterium that causes food poisoning in humans.Thesaurus| Noun | 1. | salmonella - rod-shaped Gram-negative enterobacteria; cause typhoid fever and food poisoning; can be used as a bioweaponenteric bacteria, enterics, enterobacteria, entric - rod-shaped Gram-negative bacteria; most occur normally or pathogenically in intestines of humans and other animalsgenus Salmonella - a genus of bacteriaGartner's bacillus, Salmonella enteritidis - a form of salmonella that causes gastroenteritis in humansSalmonella typhimurium - a form of salmonella that causes food poisoning in humansSalmonella typhi, Salmonella typhosa, typhoid bacillus - a form of salmonella that causes typhoid fever |
TranslationsSalmonella
Salmonella[‚sal·mə′nel·ə] (microbiology) A genus of gram-negative, facultatively anaerobic bacteria belonging to the family Enterobacteriaceae that cause enteric infections with or without blood invasion. Most species are motile, utilize citrate, decarboxylate ornithine, form gas from glucose, and produce hydrogen sulfide. Salmonellae do not ferment lactose, produce indole, or split urea; the Voges-Proskauer reaction is negative. Salmonella a genus of nonsporogenous rod-shaped bacteria that are 1–7 μm long and approximately 0.3–0.7 μm wide. It includes gram-negative facultative aerobes, most of which are motile because they are peritrichous. Salmonella was named in honor of the American pathologist D. E. Salmon (1850–1914). Salmonellas form round grayish white colonies on solid nutrient mediums and an opacity and sediment and sometimes a film when grown in broth. They ferment carbohydrates, including glucose, mannose, xylose, and dextrin, and alcohols, including inositol and dulcite; an acid and sometimes a gas are formed as well. Salmonellas generally inhabit the intestine of animals and man. Most belong to pathogenic species that produce various antigens, including the thermolabile flagellate H antigen and the O and V antigens, which consist of carbohydrates. There are more than 20 species in the genus, with more than 1,200 serotypes that differ in antigenic structure and biochemical properties. Among salmonellas are the causative agents of typhoid fever and paratyphoid in humans and salmonelloses in humans and animals. A. A. IMSHENETSKII Salmonella
Salmonella [sal″mo-nel´ah] a genus of gram-negative, facultatively anaerobic, usually motile, rod-shaped bacteria; this genus is very complex and has been described by several different systems of nomenclature. Clinical laboratories frequently report salmonellae as one of three species, differentiated on the basis of serologic and biochemical reactions: S. ty´phi, S. cho´lerae-su´is, and S. enteri´tidis; the last contains all serotypes except the first two. In this system (the Ewing scheme) many strains familiarly named as species are designated as serotypes of S. enteritidis (for example, S. paraty´phi becomes S. enteri´tidis serotype paraty´phi A). Salmonellae may also be grouped into five subgenera (I–V) on the basis of biochemical reactions and further into species on the basis of antigenic reactions: subgenus I contains most of the species.
Salmonella species are widely distributed in other animals, frequently producing disease that can be transmitted to humans. In humans pathogenic species cause enteric fevers (typhoid fever and paratyphoid fever), septicemia, and gastroenteritis. The most frequent manifestation is food poisoning. Pathogenic species include S. arizo´nae (salmonellosis), S. cho´lerae-su´is (a strain pathogenic for pigs that may infect humans), S. enteri´tidis (gastroenteritis; also see discussion of Ewing scheme above), S. paraty´phi (or S. enteri´tidis serotype paraty´phi A) (paratyphoid fever), S. ty´phi (typhoid fever), and S. typhimu´rium (or S. enteri´tidis serotype typhimu´rium (food poisoning and paratyphoid fever).
salmonella [sal″mo-nel´ah] any organism of the genus Salmonella. adj., adj salmonel´lal.Salmonella (sal'mō-nel'ă), Avoid the mispronunciation săm'ō-nel'la.A genus of aerobic to facultatively anaerobic bacteria (family Enterobacteriaceae) containing gram-negative rods that are either motile or nonmotile; motile cells are peritrichous. These organisms do not liquefy gelatin or produce indole and vary in their production of hydrogen sulfide; they use citrate as a sole source of carbon; their metabolism is fermentative, producing acid and usually gas from glucose, but they do not attack lactose; most are aerogenic, but Salmonella typhi never produces gas; they are pathogenic for humans and other animals. The type species is Salmonella choleraesuis. [Daniel E. Salmon, U.S. pathologist, 1850-1914] salmonella (săl′mə-nĕl′ə)n. pl. salmo·nellae (-nĕl′ē) or salmo·nellas or salmonella 1. Any of various rod-shaped bacteria of the genus Salmonella, especially S. enterica, which cause food poisoning, typhoid, and paratyphoid fever in humans and various infectious diseases in domestic animals. Salmonella bacteria are divided into numerous serotypes on the basis of certain antigens found in the cell wall and flagella.2. Salmonellosis.Sal·mo·nel·la (sal'mō-nel'ă) A genus of aerobic to facultatively anaerobic bacteria containing gram-negative rods that are either motile or nonmotile. They are pathogenic for humans and other animals. The type species is S. enterica choleraesuis. Salmonella A genus of bacteria containing over 2000 strains, no longer considered to be separate species. Some have species-specific infectivity. About half of the strains are known to cause FOOD POISONING in humans. Salmonella organisms also cause TYPHOID and PARATYPHOID fevers. Common contaminants of food include Salmonella typhimurium , S. hadar , S. enteritidis and S. virchow . (Daniel E. Salmon, American pathologist, 1850–1914)Salmonella a genus of bacteria containing a wide range of species that are pathogenic for man and other animals. They normally inhabit the intestinal tract. Examples include Salmonella typhi which causes typhoid fever and Salmonella typhimurium which causes severe gastroenteritis (salmonellosis).Sal·mo·nel·la (sal'mō-nel'ă) Genus of aerobic to facultatively anaerobic bacteria pathogenic for humans and other animals. The type species is S. choleraesuis. Patient discussion about SalmonellaQ. What are the symptoms of salmonella infection? A. Dehydration is the principal clinical concern. The incubation period – the time between ingestion of Salmonella bacteria and the onset of illness – varies from six to 72 hours.Salmonella can cause three different kinds of illness: gastroenteritis, typhoid fever, and bacteremia.Symptoms of Salmonella gastroenteritis include diarrhea, abdominal cramps, fever, nausea, and/or vomiting.In mild cases diarrhea may be non-bloody, occur several times per day, and not be very voluminous; in severe cases it may be frequent, bloody and/or mucoid, and of high volume. Fever generally occurs in the 100°F to 102°F (38°C to 39°C) range. Vomiting is less common than diarrhea. Headaches, myalgias (muscle pain), and arthralgias (joint pain) are often reported as well.Whereas the diarrhea typically lasts 24 to 72 hours, patients often report fatigue and other nonspecific symptoms lasting 7 days or longer. For the full article: http://www.about-salmonella.com/salmonella_symptoms_risks Q. How can I catch Salmonella? Yesterday I ate a mousse which was made from raw eggs. Could I have caught Salmonella?A. Salmonella infections usually resolve in 5-7 days and often do not require treatment unless the patient becomes severely dehydrated or the infection spreads from the intestines. Persons with severe diarrhea may require rehydration, often with intravenous fluids (IV). Antibiotics are not usually necessary unless the infection spreads from the intestines.
Q. What is salmonellosis? I heard on the news that there was a salmonella outbreak recently. What is it?A. The Salmonella germ 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. More discussions about SalmonellaSalmonella
SalmonellaA genus of bacteria known to cause illness in humans and animals, especially after they have eaten infected food. Salmonella infections have been associated with chicken eggs, a fact that in the past has caused marketing and other business problems in the poultry industry in the United States. However, fatal poisonings are extremely rare.salmonella
Related to salmonella: shigella, Salmonella typhi, food poisoning, Salmonella food poisoning, E coliWords related to salmonellanoun rod-shaped Gram-negative enterobacteriaRelated Words- enteric bacteria
- enterics
- enterobacteria
- entric
- genus Salmonella
- Gartner's bacillus
- Salmonella enteritidis
- Salmonella typhimurium
- Salmonella typhi
- Salmonella typhosa
- typhoid bacillus
|