Salmonella

(sal″mŏ-nal′ă)

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[Daniel Elmer Salmon, U.S. veterinarian, 1850-1914]
A genus of motile bacilli of the family Enterobacteriaceae. More than 1400 species have been classified. Several species are pathogenic, some producing mild gastroenteritis and others a severe and often fatal food poisoning. Food preparers should cook all foods from animal sources thoroughly, refrigerate leftover cooked foods during storage, and wash hands before and after handling foods. People should avoid ingesting raw eggs in any form and using cracked eggs.
SEE: SEE: salmonellosis

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