Salmonella sp. by nur ezzati binti rosli https://padlet.com/ezzatirosli14/TEAM10Salmonella Describe details about the Salmonella sp. en-us 2017-03-30 14:35:40 UTC 2026-01-18 09:15:49 UTC hello@padlet.com https://padlet-assets.s3.amazonaws.com/icons/Lightdecrease.png Why Salmonella is important in a public health point of view ? ezzatirosli14 https://padlet.com/ezzatirosli14/TEAM10Salmonella/wish/166186586
1.Salmonellosis is a disease caused by the bacteria Salmonella. It is usually characterized by acute onset of fever, abdominal pain, diarrhoea, nausea and sometimes vomiting.
2. Salmonella is 1 of 4 key global causes of diarrhoeal diseases
3. Most cases of salmonellosis are mild. However, sometimes ,it can be life-threatening. The severity of the disease depends on host factors and the serotype of Salmonella.
4. Antimicrobial resistance is a global public health concern and Salmonella is one of the microorganisms in which some resistant serotypes have emerged effecting the food chain.

]]> 2017-04-13 01:44:46 UTC https://padlet.com/ezzatirosli14/TEAM10Salmonella/wish/166186586 Article on Public Health Concerns About Infectious Disease Agents ezzatirosli14 https://padlet.com/ezzatirosli14/TEAM10Salmonella/wish/166187317 2017-04-13 01:54:51 UTC https://padlet.com/ezzatirosli14/TEAM10Salmonella/wish/166187317 Climate change, extreme events and increased risk of salmonellosis inMaryland, USA: Evidence for coastal vulnerability ezzatirosli14 https://padlet.com/ezzatirosli14/TEAM10Salmonella/wish/166187828 2017-04-13 02:00:37 UTC https://padlet.com/ezzatirosli14/TEAM10Salmonella/wish/166187828 Biochemical identification tests for Salmonella spp najahrasid https://padlet.com/ezzatirosli14/TEAM10Salmonella/wish/166406292 1. Glucose (TSI) – positive 
2. Lysine decarboxylase (LIA) – positive 
3. H2S (TSI and LIA) – positive 
4. Urease – negative 
5. Indole test – negative 
6. Voges-Proskauer test – negative 
]]> 2017-04-14 21:12:24 UTC https://padlet.com/ezzatirosli14/TEAM10Salmonella/wish/166406292 Bacteriological Analytical Manual: Salmonella najahrasid https://padlet.com/ezzatirosli14/TEAM10Salmonella/wish/166406500 2017-04-14 21:16:22 UTC https://padlet.com/ezzatirosli14/TEAM10Salmonella/wish/166406500 How to detect Salmonella? nursyahirahmdnoor https://padlet.com/ezzatirosli14/TEAM10Salmonella/wish/166451952 1. Collect sample.
2. Pre-enrichment in non-selective liquid medium
*e.g. 10% buffered peptone water, incubated at  37 degree Celcius for about 24 hours.
*Casein and brilliant green is added for cocoa product to inhibit Gram positive bacteria.
*Peptone water is used in doubled concentration for acid and soured products.
*If the food sample is meat or has high fat content, pre-enrichment is performed in lactose broth with Triton X-100.
3. Selective enrichment
*0.1ml in 10ml Rappaport- Vassiliadis Soy Broth: 37 C, 24 hours
*1ml in 10ml Tetrathionate broth (Muller-Kauffman):     41.5 C, 24 hours
4. Isolation
*Isolated on two selective agar plates
1)Xylose Lysin Deoxycholate (XLD) agar

2)Brilliant Green Agar (BGA) or Hektoen Enteric agar
*37 C, 24 hours
5. Streak on nutrient agar
*37 C, 24 hours
6.Biochemical identification tests
*TSI
*Urea broth
*LDC
*ONPG
*VP
*Indole
7. Serotyping
*O-antigens
*H-antigens
8. Polymerase Chain Reaction (PCR)
*Conventional PCR
*Real-time PCR
*Multiplex PCR
9. Fluorescent in situ hybridization (FISH)
*Hybridization of RNA sequence of immobilized cells by a fluorescently labelled 16S rRNA oligonucleotide probe.
10. VIDAS
*An automated enzyme-linked fluorescent assay (ELFA) method
*use specific antibodies coated on the inner surface of a tip-like disposable pipette
*the antibodies is introduced into VIDAS system along with VIDAS Salmonella strip containing boiled Salmonella culture.


]]> 2017-04-16 04:58:33 UTC https://padlet.com/ezzatirosli14/TEAM10Salmonella/wish/166451952 How to prevent growth of Salmonella on food? selvarani_jayagopi https://padlet.com/ezzatirosli14/TEAM10Salmonella/wish/166466934
For food processor :

Salmonella can be effectively controlled by relatively mild heat treatments, but it is essential that adequate measures are in place to avoid cross contamination between raw and cooked foods. HACCP should be used to identify and implement adequate controls for Salmonella (ensuring the organism is absent) in all foods that will be supplied to the consumer as ready-to-eat. General good hygiene procedures and effective temperature controls are also very important.

For retailers and consumers

To ensure that ready-to-eat foods remain free from Salmonella, careful handling and storage of product should be encouraged at the retail stage and in the consumer’s home. Avoidance of cross contamination is particularly important in this respect. Careful labeling for raw products is important too, especially when they appear cooked. Raw chicken entrées have caused illness in the USA because they were not clearly labeled as such. Consumers should also be advised to wash fresh produce, such as bagged lettuce, even when it appears ready prepared.

]]> 2017-04-16 13:35:32 UTC https://padlet.com/ezzatirosli14/TEAM10Salmonella/wish/166466934 General characteristics: ezzatirosli14 https://padlet.com/ezzatirosli14/TEAM10Salmonella/wish/166496136 Salmonella bacteria are rod-shaped gram-negative bacteria. Gram-negative bacteria do not retain the crystal violet dye used in the gram staining method due to the fact that they have cell walls that are thin. Gram-negative bacteria are often harmful to a host, which is the case for many of the Salmonella bacteria.
Salmonella bacteria are between 2 and 5 micrometers long and 0.7 to 1.5 micrometers in diameter. They have flagella, which are tail-like projections made of proteins that help the bacteria to move.

Salmonella bacteria live in the intestines of both cold and warm blooded animals. The bacteria can be found throughout the natural environment, including soil and water, that has been contaminated with nimal excrement. Although the bacteria cannot multiply outside of the host digestive tract, they can live for several weeks in water and several years in soil when conditions such as humidity, pH and temperature are favorable.]]> 2017-04-17 02:30:22 UTC https://padlet.com/ezzatirosli14/TEAM10Salmonella/wish/166496136 Conditions favor Salmonella sp to grow: syahiraafiza96 https://padlet.com/ezzatirosli14/TEAM10Salmonella/wish/166532886 1.Temperature
The ‘danger zone’ as it is commonly referred to is the temperature that bacteria will grow in. 

The danger zone is 5 – 63 degrees Celsius, growth will vary depending on the actual temperature but the optimum is 37 degrees which is also the normal temperature of the human body.
2.pH
A few Salmonella serotypes can grow over a range of pH values from 3.7- 9.5 under otherwise ideal conditions, but the optimum is 6.5 – 7.5. Although Salmonella cannot grow under very acid conditions, the cells are able to survive for some time in acid environments.
3.Water activity
Salmonellae are not able to grow in dry environments and require water activity values of at least 0.94 to multiply in foods. The cells will die out at lower water activities values, but inactivation can be extremely slow in some products (measured in years), particularly those with very low moisture and high fat content, such as chocolate. Salmonella may also survive for some time on dry food production surfaces.
4.Atmosphere
All salmonellae can grow with or without oxygen (facultative anaerobes) and in atmospheres containing high levels of carbon dioxide (possibly up to 80 % in some conditions)
5.Salmonella is not especially resistant to sanitisers used in the food industry, but is able to form protective biofilms if cleaning is inadequate.
]]> 2017-04-17 12:43:09 UTC https://padlet.com/ezzatirosli14/TEAM10Salmonella/wish/166532886 Where the Salmonella.sp can be found atul_iman https://padlet.com/ezzatirosli14/TEAM10Salmonella/wish/166553291 Salmonella outbreaks are commonly associated with eggs, meat and poultry, but these bacteria can also contaminate other foods such as fruits and vegetables. Foods that are most likely to contain Salmonella include raw or undercooked eggs, raw milk, contaminated water, and raw or undercooked meats. 

Salmonella has been found in dry and dehydrated foods has ability to survive in a wide range of environments for example cocoa, chocolate, dry milk, spices, and cereal products. Then, salmonella aslo can be found in acid product like non-pasteurized orange juice


]]> 2017-04-17 14:21:31 UTC https://padlet.com/ezzatirosli14/TEAM10Salmonella/wish/166553291 BLENDSPACE LINK ezzatirosli14 https://padlet.com/ezzatirosli14/TEAM10Salmonella/wish/170408473 https://www.tes.com/lessons/xA8Vc5oOEXtK-g/collab/GglKwtgtoioiuwXwsOjhmKTkEoUccbyb/register]]> 2017-05-08 01:55:32 UTC https://padlet.com/ezzatirosli14/TEAM10Salmonella/wish/170408473