| 翻訳と辞書 |
Salmonella enterica
''Salmonella enterica'' (formerly ''Salmonella choleraesuis'') is a rod-shaped, flagellated, facultative anaerobic, Gram-negative bacterium and a member of the genus ''Salmonella''. A number of its serovars are serious human pathogens.
== Epidemiology ==
(詳細はhamsters have also been shown to be sources of infection to humans. However, investigations of vacuum cleaner bags have shown that households can act as a reservoir of the bacterium; this is more likely if the household has contact with an infection source, for example members working with cattle or in a veterinary clinic.
Raw chicken eggs and goose eggs can harbor ''S. enterica'', initially in the egg whites, although most eggs are not infected. As the egg ages at room temperature, the yolk membrane begins to break down and ''S. enterica'' can spread into the yolk. Refrigeration and freezing do not kill all the bacteria, but substantially slow or halt their growth. Pasteurizing and food irradiation are used to kill ''Salmonella'' for commercially produced foodstuffs containing raw eggs such as ice cream. Foods prepared in the home from raw eggs such as mayonnaise, cakes, and cookies can spread salmonella if not properly cooked before consumption.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Salmonella enterica」の詳細全文を読む
スポンサード リンク
| 翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|