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Salmonella: Salmonellosis
DTU Technical University of Denmark, Denmark.ORCID iD: 0000-0001-6492-1245
2015 (English)In: Encyclopedia of Food and Health, Elsevier Inc. , 2015, p. 701-705Chapter in book (Other academic)
Abstract [en]

Salmonella remains one of the most important zoonotic pathogenic bacteria and is the causative agents of salmonellosis. The aim of this article is to give an overview of Salmonella and salmonellosis, starting by describing the characteristics of the microorganism Salmonella, including biochemical properties, physiology, classification, and nomenclature. Thereafter, the epidemiology of the organism is introduced, including the routes of transmission. Finally, the disease salmonellosis, the virulence mechanisms, and the occurrence in different types of food are described. © 2016 Elsevier Ltd. All rights reserved.

Place, publisher, year, edition, pages
Elsevier Inc. , 2015. p. 701-705
Keywords [en]
Epidemiology, Food, Food safety, Nomenclature, Pathogen, Pathogenicity, Salmonella, Salmonellosis, Transmission, Typhoid fever
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-39000DOI: 10.1016/B978-0-12-384947-2.00607-3Scopus ID: 2-s2.0-85011961129ISBN: 9780123849533 (print)ISBN: 9780123849472 (print)OAI: oai:DiVA.org:ri-39000DiVA, id: diva2:1324989
Available from: 2019-06-14 Created: 2019-06-14 Last updated: 2019-06-20Bibliographically approved

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Löfström, Charlotta

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