What shape bacteria is Salmonella?
Salmonella is a nonspore-forming rod-shaped, motile Gram-negative bacterium with nonmotile exceptions, for example, Salmonella Gallinarum and Salmonella Pullorum.
What does Salmonella enterica look like?
Salmonella enterica is a Gram-negative rod-shaped enterobacterium. The size of the rods ranges from 0.7–1.5 μm to 2.2–5.0 μm; Salmonella produces colonies of approximately 2–4 mm in diameter. They have peritrichous flagella, although they are sometimes nonmotile. They are facultative anaerobic chemoorganotrophs.
What is the growth of Salmonella?
Salmonella spp. will grow in a broad pH range of 3.8–9.5, with an optimum pH range for growth of 7–7.5 (ICMSF 1996). The minimum pH at which Salmonella spp. can grow is dependent on temperature, presence of salt and nitrite and the type of acid present.
Is Salmonella a gram positive?
Salmonella species are Gram-negative, flagellated facultatively anaerobic bacilli characterized by O, H, and Vi antigens. There are over 1800 known serovars which current classification considers to be separate species.
Is Salmonella typhimurium Gram positive or negative?
Salmonella enterica typhi is a gram-negative bacterium that is responsible for typhoid fever and has been a burden on developing nations for generations.
What are the physical characteristics of Salmonella bacteria?
Microorganism Characteristics: Gram negative non-spore forming rod Temperature range: 6-46 oC (43-115 oF) Optimum Temperature: 37oC (98.6oF) pH range: 4.1-9.0 Optimum pH: 6.5 – 7.5 Lowest reported A w for growth: 0.93 The Disease: Consumption of live Salmonella bacteria can result in the food borne infection, Salmonellosis .
Where does Salmonella live in the human body?
See Article History. 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.
How many people are infected with Salmonella a year?
CDC estimates Salmonella causes about 1.2 million illnesses, 23,000 hospitalizations, and 450 deaths in the United States every year. Food is the source for about 1 million of these illnesses. Most persons infected with Salmonella develop diarrhea, fever, and abdominal cramps 6 hours to 4 days after infection.
What’s the best pH range for Salmonella bacteria?
pH range: 4.1-9.0 Optimum pH: 6.5 – 7.5 Lowest reported A w for growth: 0.93 The Disease: Consumption of live Salmonella bacteria can result in the food borne infection, Salmonellosis . As few as 15-20 cells; depends on age and health of host, and strain of Salmonella Prolonged depending on host factors, ingested dose, strain characteristics