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Terminology: Salmonella
Salmonella
Salmonella is the general name for the bacteria of the genus Salmonella of the Enterobacteriaceae family.
This microbe lives inside the intestinal tract of chickens and pigs and infects humans through contaminated eggs and meat.
Food should be free of Salmonella as consumption of contaminated food with this organism indicates poor food preparation and handling practices. Salmonella cannot survive at temperatures 70 °C (158 °F) or higher for one minute.
The incubation time when contaminated is 8 -72 hours causing severe abdominal pain or diarrhea accompanied by high fever.
It is one of the main causes of food poisoning (by number of cases).
Pertaining to Salmonella
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