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Contents 1 Good article on Salmonella to link 2 Species 3 Salmonella in eggs 4 Gram-negative 5 Harry Potter 6 February 2007: Salmonella in peanut butter 7 Out of curiosity, what's the origin of the name? 8 It is lacking 9 Groups... 10 Intro 11 News 12 Lifespan — general 13 Lifespan on surfaces 14 History 15 Although adequate cooking kills the salmonella bacteria, the poison produced by the living bacterium will remain! 16 Spelling and Grammer 17 German expansion completed

[edit] Good article on Salmonella to link

http://www.cdc.gov/nczved/dfbmd/disease_listing/salmonellosis_gi.html —Preceding unsigned comment added by 41.204.106.25 (talk) 11:02, 9 September 2009 (UTC)

[edit] Species

I've been doing research on Salmonella recently and our section here in outdated. I'm editing so that it follows Dr. Janda's The Enterobacteria (2005). Jhay116 (talk) 15:03, 12 June 2009 (UTC)

[edit] Salmonella in eggs

Could someone comment on how Salmonella became present in eggs only in the 20th century? —Preceding unsigned comment added by 199.8.232.59 (talk • contribs) 19:47, 4 December 2004 (UTC)

... and how to treat it? —Preceding unsigned comment added by 68.231.189.80 (talk • contribs) 22:33, 10 April 2008 (UTC)

See Salmonellosis —Quicksilver^{T @} 19:47, 26 January 2009 (UTC)

No, when you find out, could you add your findings (and the sources) to this page? Thank you. JFW | T@lk 10:28, 5 Dec 2004 (UTC)

As I recall, somebody made the discovery that chickens grow larger if fed lots of antibiotics. This had the unfortunate effect that some strains of salmonella became resistant, and these more harmful strains became endemic.

Ironically, food poisoning from salmonella is due to modern food preparation methods. It used to be that most people were resistant to salmonella, especially those living in poverty — less sanitary preparation results in more bacteria being ingested. The human immune system is well equipped to deal with regular infection by a particular organism, but now that salmonella is rarely found in food, it causes severe reactions when encountered. Undercooked chicken and eggs are not harmful if eaten regularly. --[[User:Eequor|ᓛᖁᑐ]] 07:02, 7 Dec 2004 (UTC)

Actually (according to some Dietary groups, like primal diet group) it seem that salmonella grows especially in food AFTER it has been cooked and then left for the night, and not eaten straight away. So it might be that more and more people changed their habits in the 20th century. For example in Italy people use to eat raw eggs often, just drinking them. That had a special expression, it was called "sucking eggs". The current generation do it very very rarely. —Preceding unsigned comment added by 157.138.135.18 (talk • contribs) 16:50, 1 February 2005 (UTC)

I added the bit on Reiter's syndrome, I thought it would be potentially important information here.. Reiter's syndrome mentions salmonella, as does its external link. I heard about Reiter's syndrome as a consequence of salmonella last night on Discovery Health Channel (I think). --AshyRaccoon 21:13, Apr 23, 2005 (UTC)

I came to this page looking for info about the consequences of a salmonella infection, and to find out which places in the world you can safely , say, eat raw eggs... More non-med info would be nice! —Preceding unsigned comment added by 82.211.195.217 (talk • contribs) 20:16, 28 November 2006(UTC)

[edit] Gram-negative

Whoever keeps reverting my edits on 'gram-negative'... Please do not just revert the edit but tell us why being Gram-negative is important! If it is not an indication that the bug will cause illness, what is the significance? Tell me why I need to know that it is "Gram-negative"!

We need to edit these articles so that they can be understood by someone who does not have two years in med school already. —Preceding unsigned comment added by KeyStroke (talk • contribs) 16:09, 6 February 2006 (UTC)

Gram staining is the primary classification used in microbiology. It literally describes the result of a particular staining procedure, but the implications explain two intrinsic physiologically lineages within eubacteria.

By stating that salmonella are gram negative we are summarrizing that it has a lipopolysaccharide outer membrane, a periplasmic space, a thin peptidoglycan layer and an inner membrane. Gram postive prokaryotes have only one membrane and a very thick peptidoglycan cell wall. Gram negatives also have intrinsic resistance to much older forms of antibiotics like the original pennicillins.

Neither gram type of bacteria is more inclined to cause illness than the other. Virulent gram positives include: Bacillus anthracis(Anthrax), Staphylococcus aureus(maybe the deadliest), Steptococcus sp., and all the Clostridia(Botulism, Tetanus, and C. difficile), etc. Gram negative virulent bacteria include: E.coli(the bad kind not the normal kind), Yersinia pestis(The Bubonic plague), Salmonella sp. , Vibrio cholerae(Cholera, and the fastest swimming bacteria!), etc.

Every bacteria page states the gram type just like every politician page states their party. There is great importance to being gram negative or not, but the salmonella page is not the one to try and tackle the issues. Contact me to discuss further.... Adenosine | Talk 08:26, 7 February 2006 (UTC)

but was the one that started this? —Preceding unsigned comment added by 202.49.245.12 (talk • contribs) 02:03, 16 February 2007(UTC)

[edit] Harry Potter

erm...why is harry potter in the 'see also' section?!! I assume it's vandalism! 81.109.158.208 11:50, 19 October 2006 (UTC)

[edit] February 2007: Salmonella in peanut butter

References to the outbreak should probably go in the Salmonellosis article, rather than here. -- MarcoTolo 05:04, 17 February 2007 (UTC)

[edit] Out of curiosity, what's the origin of the name?

Why is it called Salmonella? does it have anything to do with salmons? —The preceding unsigned comment was added by Arthurian Legend (talk • contribs) 05:03, 6 April 2007 (UTC).

Information on the main article page sows that the genus salmonella was named after Daniel Elmer Salmon, an American veterinary pathologist, although it was his subordinate Theobald Smith (better known for his work on anaphylaxis) who first discovered the bacterium in 1885 from pigs.

See: Salmonella Synd/402 at Who Named It? and Daniel Elmer Salmon Doctor/408 at Who Named It? -- User:Micjohn

I still think the person who actually discovered salmonella can be disputed. Some sources, like the USDA link on the article page, say Salmon discovered it while others say Smith discovered it. I don't think there can be one concrete answer for the discovery of salmonella. THE evil fluffyface (talk) 19:42, 16 December 2007 (UTC)

Well, I think the most logical explanation for the name would have to be Daniel's surname. It has nothing to do with salmons... unless you mean eating raw fish and then getting salmonella off it. I highly doubt that would be why they call it what they do. Lady★Galaxy 03:06, 26 October 2008 (UTC)

Per the FDA's CFSAN (Food Safety Network) page:

In the late 1800s, Dr. Theobald Smith, a researcher under Dr. Daniel E. Salmon in the USDA's Bureau of Animal Industry, was the first American to identify Salmonella as a separate strain or genus. Although Smith actually identified the bacteria, Salmon's name as administrator was listed first on the research paper, so the new bacterium was named for Salmon.

-- MarcoTolo (talk) 20:29, 26 October 2008 (UTC)

I`m not sure if it's vandalism, but the latest edits have added the following phrase to the article

"Salmonella is properly pronounced voicing the initial "l," since it is named for pathologist D.E. Salmon, and originated from the salmon fish, just as Swine Flu comes from pigs."

that just sounds wrong 67.55.11.193 (talk) 06:02, 26 December 2009 (UTC)

It is wrong, and was vandalism or ignorance. The bacterium has nothing to do with the fish. Which is the point, since it's not pronounced like the fish. SBHarris 06:11, 26 December 2009 (UTC)

[edit] It is lacking

This should have the symptoms listed in the article.Philippe Auguste (talk) 03:57, 7 December 2007 (UTC)

There's a link to salmonellosis, which has a discussion of the symptoms. --Joelmills (talk) 04:10, 7 December 2007 (UTC)

[edit] Groups...

It seems that there are a couple of different nomenclatures out there for naming/grouping salmonella. I read through PMID 15653929 and PMID 15653930 find myself less enlighted than I had hoped 'cause it doesn't explain the "Groups".

The article PMID 7073269 Full Text PDFFull Text HTML talks about Salmonella typhi and Salmonella Group A, Salmonella Group B, Salmonella Group C, Salmonella Group D. Also, since S. paratyphi is thought to cause enteric fever (aka typhoid fever)[1]... I'm wondering where that fits in. Aside from that... I'm wondering where the evidence is on treating salmonellosis. eMedicine seems to suggest you Tx 'em all. A book I have (Toronto Notes[2]) suggest you treat all the S. typhi. Any one out there that can explain this? Nephron  T|C 03:50, 5 May 2007 (UTC)

[edit] Intro

I am no expert, but the intro is very odd: I suggerst that the discussion on antibodies be moved fiurther down the article. 1) It is a detailed fact, rather than the key summary that a first para ought to be 2) It is a single source and somewhat speculative at that ("may lead to...") Rupert baines (talk) 19:40, 9 June 2008 (UTC)

[edit] News

Wall Street Journal reports "Swiss researchers recently showed how salmonella bacteria produce a subset of "kamikaze" fighters. Making up about 15% of the total salmonella population, these suicide salmonella secrete a chemical flag that tricks the immune system into killing them ­and, more important, virtually all of the benign bacteria around them. Freed from the competition of the body's benign gut bacteria, the majority of salmonella bacteria can move in and cause disease." May be worth a mention (if true). Rod57 (talk) 23:57, 28 August 2008 (UTC)

[edit] Lifespan — general

Can someone tell me how long it takes the germ to die? How long should you wait to use something you can't disinfect but that you might have touched while working with raw chicken? Also, I'd like to see a wide range of info left in. The stuff at the top is the clear basic intro, but who knows what other people may be looking for. —Preceding unsigned comment added by Dnrsewell (talk • contribs) 21:26, 30 August 2008 (UTC)

I deleted the following sentence. It seemed like vandalism since it was ostensibly complete nonsense, and there was no citation for me to check so that I could correct it. "Salmonella die extremely slowly in acid media, and common disinfectants destroy them within a few millennia." —Preceding unsigned comment added by 72.186.185.248 (talk) 13:30, 8 April 2009 (UTC)

See Salmonellosis —Quicksilver^{T @} 19:47, 26 January 2009 (UTC)

[edit] Lifespan on surfaces

This article mentions sanitizing food contact surfaces. It would be helpful to also mention how long Salmonella can live on a surface. — Epastore (talk) 00:24, 17 September 2008 (UTC)

[edit] History

I don't know why, but about a month ago the brief history of this article was removed by an anonymous IP in a war of vandalism. Although the vandalism was restored, I'm not sure why the background information never was. So I brought it back. Mr. Salmon still has his own article on here, and it's short enough as it is... so I don't think this will hurt. Lady★Galaxy 03:07, 26 October 2008 (UTC)

[edit] Although adequate cooking kills the salmonella bacteria, the poison produced by the living bacterium will remain!

Although adequate cooking kills the salmonella bacteria, the poison produced by the living bacterium will remain! This can be important to those who may need to know if they can safely re-cook older meat and then either feed it to their pets or else feed it to humans! —Preceding unsigned comment added by 204.111.108.173 (talk) 18:33, 28 January 2009 (UTC)

[edit] Spelling and Grammer

What kind of sentence is this?

"The first person to get salmonella was Angela Pomerico she was a 27 year old who ate penut butter and got sick but no one figure out what it was until Tim Lush disided to take a try at it and that is how he became famous."

[edit] German expansion completed

Article contains a translation of « Salmonella » from de.wikipedia.

87.158.155.97 (talk) 10:15, 17 March 2009 (UTC)

Note: Since it went into far more technical detail than all the other sections, I highly summarized the German section on "Nomenclature" to keep the entire article in balance. Does anyone think this entire section should be translated anyway? 87.158.155.97 (talk) 10:40, 17 March 2009 (UTC)