Salmonella minnesota
From DrugPedia: A Wikipedia for Drug discovery
Salmonella minnesota
Salmonella (S.) is the genus name for a large number (over 2,500) of types of bacteria. Each type is distinctly identifiable by its specific protein coating. The types are otherwise closely related. Salmonella bacteria are rod-shaped, flagellated, Gram stain-negative, and are known to cause disease in humans, animals, and birds (especially poultry) worldwide.
[edit] Surface Characteristics
Salmonella minnesota R 595 [Re]'s cell surface LPS is a complex macromolecule composed of the biologically active lipid A moiety, covalently attached core oligosaccharide, and distally linked polysaccharide O-side chain. The core oligosaccharide part consists of the following residues : α-Kdop-(2-8)-α-Kdop-(2-->4)-Kdo
[edit] Pathogenic Activity
Salmonellosis (gastroenteritis characterized by nausea, vomiting, and diarrhea) is the most common disease caused by the organisms. Abdominal cramping also may occur. Salmonellosis thus produces the symptoms that are commonly referred to as food poisoning. Although food poisoning is usually a mild disease, nausea, vomiting, and diarrhea can lead to dehydration and even death (about 500 per year in the U.S.). It is important to note that many other organisms (for example, viruses, E. coli, Shigella) and toxins (for example, botulism, mushroom toxin, pesticides) can produce food poisoning symptoms. However, over 1.4 million cases of salmonellosis occur per year in the U.S., and the rest of industrialized countries have similar high rates. Countries with poor sanitation have a much higher incidence of salmonellosis.
Typhoid fever occurs when some of the Salmonella organisms (often identified as S. typhi) are not killed by the normal human immune defenses (macrophage cells) after they enter the gastrointestinal tract. Salmonella then survive and grow in the human spleen, liver, and other organs and may reach the blood (bacteremia). Salmonella can be shed from the liver to the gallbladder, where they can continue to survive and be secreted into the patient's feces for up to a year. Symptoms include high fevers up to 104 F, sweating, inflammation of the stomach and intestines, and diarrhea. Symptoms usually resolve, but many patients become Salmonella carriers. Approximately half of patients develop slow heartbeat (bradycardia), and about 30% of patients get flat, slightly raised red or rose-colored spots on the chest and abdomen. Typhoid fever is also referred to as enteric fever.
