1. What is the infectious agent (pathogen)that causes this infectious disease? For example the trace of the bacteria, virus, or parasite.
Salmonella is a genus of rod-shaped, gram negative, non-spore-forming, predominantly motile enterics with diameters around 0.7 to 1.5 um, lengths from 2 to 5 um, and flagella wich grade in each directions. They ar chemoorganotrophs, obtaining there energy from oxidation and reduction reactions employ organic sources, and are facultative anaerobes. Most species produce atomic number 1 sulfide, wich can readily be detected by development them on media containing ferrous sulfate, such as TSI. Most isolates make up in two phases: a motile phase 1, and a non motile phase 2. Cultures that are nonmotile upon primary destination may be switched to the motile phase using a cragie tube.
2. How is this infectious agent transferred through food or piss?
Salmonella bacteria live in the intestines of people, animals, and birds. Most people are infected with salmonella by eating foods that have been contaminated by feces. Commonly infected foods include,
Raw meat poultry and seafood. commode may get onto raw meat and poultry during the butchery process. Seafood may be contaminated if harvested from contaminating water.
Raw ball.
art object an eggs shell may seem to be a perfect barrier to contamination, some infected chickens produce eggs that contain salmonella before the shell is even formed. Raw eggs are used in homemade versions of mayonnaise and hollandaise sauce.
Fruits and vegetables. many fresh produce, particularly imported varieties, may be supply in the field or washed during processing with water contaminated with salmonella. Contamination also can occur in the kitchen, when juices from raw meat and poultry come into contact with uncooked foods, such as salads.
Many foods become contaminated when ready by people who dont wash their hands thoroughly after using the toilet or ever-changing a...If you want to get a full essay, order it on our website: Ordercustompaper.com
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