Abstract
These Gram-negative bacilli are transmitted through contaminated food and water and are prevalent where sanitation is poor. They also are an important cause of both sporadic food poisoning in developed countries and traveler’s diarrhea. Salmonella is present in meat, dairy products, eggs and egg products, and occasionally vegetables and fruits; they may survive partial cooking, freezing, and drying. Food handlers can be a reservoir for transmission, and infection can be acquired from animals.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
Copyright information
© 2009 Springer Science+Business Media, LLC
About this chapter
Cite this chapter
Lamps, L.W. (2009). Salmonella Species. In: Surgical Pathology of the Gastrointestinal System: Bacterial, Fungal, Viral, and Parasitic Infections. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-0861-2_5
Download citation
DOI: https://doi.org/10.1007/978-1-4419-0861-2_5
Published:
Publisher Name: Springer, New York, NY
Print ISBN: 978-1-4419-0860-5
Online ISBN: 978-1-4419-0861-2
eBook Packages: MedicineMedicine (R0)