Salmonella

Salmonella
• Gram-negative facultative anaerobe bacilli rod-shaped
bacterium belonging to family Enterobacteriaceae

• Salmonellae live in the intestinal tracts of warm and cold

blooded animals. Some species are ubiquitous. Other
species are specifically adapted to a particular host.

• In humans, Salmonella are the cause of two diseases

called salmonellosis:

• enteric fever (typhoid), resulting from bacterial invasion of

the bloodstream
• acute gastroenteritis, resulting from a foodborne
infection/intoxication.
Salmonella
• Characteristics:
MacConkey agar
• Clear, Colorless and non–lactose fermenting colonies
Salmonella
• Xylose Lysine Deoxycholate agar (XLD)
& Hektoen Enteric agar (HEA) :
- colonies with black centers
 Salmonella
Bismuth Sulfide Agar:
black colonies with metallic sheen
Salmonella
• Non-lactose fermenter
• Indole, VP, PAD, Urease (-)
• H2S (+) EXCEPT Salmonella paratyhi
• (-) growth potassium cyanide medium

Virulence factors:
fimbriae
- Adherence to GIT
Enterotoxin
- traverse intestinal mucosa
Salmonella
• Somatic O antigen
• Heat stable
• lipopolysaccharide in the outer membrane of the
cell wall

H flagellar antigen
• Heat labile
• Phase I flagellar antigen: specific phase; occur in few strains
determine the immunologic identity of certain serotype
agglutinate only with homologous antisera

• Phase II flagellar antigen:

non-specific phase; occur in may strains
agglutinate only with heterologous antisera

Capsular K antigen (Vi)

For ID of Salmonella serotype Typhi & Salmonella serotype Choleraesuis
Salmonella
• Infections:
• Acute gastroenteritis or food
• Typhoid fever
most severe form of enteric fever
S. serotype typhi
Enteric fevers
S.paratyphi and S.choleraesuis
• Nontyphoidal bacteremia
• Carrier state following Salmonella infection
• MOT: ingestion of contaminated food, water and
milk
Salmonella
• Infections:
1. Gastroenteritis
• One of the most common forms of “food poisoning”
• From poultry, milk, eggs, and egg products as well
as to handling pets
• Infective dose: 106 bacteria
• 8 to 36 hours after ingestion of contaminated food
• TOC: chloramphenicol, ampicillin & trimethoprim-
sulfamethoxazole
Salmonella
• 2. Enteric fevers
Salmonella Typhi: Typhoid fever
Only host: Human
• Salmonella serotypes Paratyphi A, B, and C
and Salmonella serotype Choleraesuis
• 9 to 14 days after ingestion of the organisms
• 1st week: Blood
• 2nd week: Urine
• 3rd week: Stool
Salmonella
3. Bacteremia
Typhimurium
Paratyphi
Choleraesuis

4. Carrier state
• Site of chronic carriage: Gallbladder
• Organisms secreted in the feces continuously or
intermittently

Treatment:
antimicrobial therapy
cholecystectomy – remove gallbladder