Salmonella bacteria are instigated in more han 50,000 cases of bacterial food poisoning in the United States every year. Transmission of this microbe is usually through uncooked meats and eggs. Chickens are a major reservoir of Salmonella, which explains its ubiquitous presence in poultry products. Ingesting foods contaminated with significant amounts of Salmonella can cause intestinal infection which can eventually lead to diarrhea, vomiting, chills, and a really big headache. The 2200 known species of Salmonella are classified according to their surface antigens. The capsular properties of this Gram-negative rod can cause serious complications in immunosuppressed individuals such as HIV/AIDS patients. In the United States, S. typhimurium and S. enteritidis are the two leading causes of salmonellosis (inflammation of the intestine caused by Salmonella).
While most Salmonella are carried by animals, S. typhi is unique because it is only carried
by humans. This intracellular parasite can cause typhoid fever (enteric fever) which is characterized by
fever, diarrhea, and inflamation of the infected organs. Most Salmonella infections can be treated
with ciprofloxacin or ceftriaxone.