Testing for Salmonella
Salmonella is a genus of rod-shaped, gram-negative, non-sporeforming, predominantly motile bacteria belonging to the Enterobacteriaceae family. Salmonella spp. are one of the most common causes of food poisoning worldwide and have been isolated from most types of raw food (e.g. meats, eggs and plant products). Their high resistance to drying, combined with a very high heat resistance once dried, makes Salmonella a potential problem in most foods, particularly in dry and semi-dry products. Food legislation in many countries gives limits on Salmonella – typically absence in 25 g of food.
The dehydrated culture media which Merck provides for cultivating Salmonella meet the strict performance standards of ISO 11133. Granulation of the components ensures homogenous distribution, so nothing separates out or clumps, even in warm or humid conditions. Its unique granulate format, outstanding solubility and other excellent properties make Merck’s dehydrated culture media extremely easy to use and highly efficient.
Most individuals infected with Salmonella develop diarrhea, fever, and abdominal cramps 12–72 hours after infection. The illness usually lasts 4–7 days, and the majority of patients recover without treatment. However, in some cases, the diarrhea may be so severe that hospitalization is required. In these patients, the Salmonella infection may spread from the intestines to the blood stream and then to other parts of the body. This can result in death if the person is not treated promptly with antibiotics. The elderly, infants, and those with impaired immune systems are more likely to become severely ill.