Salmonella

Salmonella is a genus of rod-shaped, gram-negative bacterium. Salmonella is usually found in the digestive tract of animals. Salmonella is one of the most common causes of food poisoning, it causes a condition called salmonellosis.

Figure 1: Colored scanning electron microscopic image of Salmonella shown in red. Image source : Wikimedia Commons

The genus Salmonella belongs to the same family as the genus Escherichia. Both are enteric bacteria adapted to grow in the gut of their host. Therefore, their optimal growth temperature is around 37 °C. At 4 °C thirty-seven degrees celsius. At four degrees Celsius bacterial growth is halted, but the bacteria are not killed off.

Accordingly, this is why it is important to store food in the refrigerator—to prevent any potential Salmonella bacteria from accumulating. Additionally, before consumption, food should be heated to 75 °C seventy five degrees celsius for at least 10 minutes to kill off any traces of Salmonella that may be present.

When working with Salmonella in the lab, Biosafety level 2 (BSL 2) should be followed. All of the instruments that come into contact with the bacteria must be sterilized, and all work with the bacteria should be conducted in a designated workspace.