Contaminated Foods and Human Health: Everything You have to know about Salmonella
Salmonella remains one of the most significant pathogens in food microbiology due to its association with frequent and widespread outbreaks of foodborne illness. Responsible for millions of cases of gastroenteritis worldwide each year, this bacterium poses a serious public health threat, particularly in the context of raw and undercooked foods. Its ability to survive in various environmental conditions and its resistance to many common food safety measures make it a major focus of research and prevention efforts in the food industry. Understanding Salmonella’s behavior, persistence, and transmission is crucial for minimizing outbreaks and protecting public health.
1. Cell Structure and Morphology
Salmonella is a gram-negative, facultatively anaerobic bacterium in the family Enterobacteriaceae. These rod-shaped bacteria measure about 2–5 µm in length and 0.7–1.5 µm in width. Salmonella is generally motile due to peritrichous flagella, although non-motile strains exist. The genus comprises two main species: Salmonella enterica and Salmonella bongori, with S. enterica further divided into six subspecies and over 2,600 serovars (Todar, 2020). Among these, Salmonella enterica subsp. enterica is particularly pathogenic, including serovars like S. Typhi (causing typhoid fever), S. Typhimurium, and S. Enteritidis (associated with non-typhoidal salmonellosis). These serovars vary in their host specificity, pathogenic mechanisms, and disease outcomes. The cell wall structure of Salmonella includes lipopolysaccharides (LPS), which contribute to its virulence and ability to evade the host immune system (Jay et al., 2005). Read more