CHPATER ONE
1.0 INTRODUCTION
Salmonella are gram-negative bacteria bacillus motile aerobic rods which character is tically failed to foment lactose and are pathogenic to man and animal by the oral route. The germs salmonella includes a large number of pathogens of human being as well as mammals, which are antigenetically related to one another. Salmonella enterica serouor typhimurium defintive type in the second most prevalent serotype isolated from human. Cases after S. enterica serovar Enteritictis phage type. Salmonella serotype cause good poisoning outbreaks, which is associated with low-water activity in food. The processing of certain food contains low-water activity ingredients known to involve heat treatments, and it is in this situation that knowledge of the effect of prior exposure to low water requires a heat tolerances of salmonella species, thus, the salmonella spp. Contaminate low-water activity in food ingredients for example the species may be more heat tolerant than expected (Ernest et al, 1970).
Morphologically, the members of salmonella resemble other member of the family Enterobactenacese. These are the Gram-negative bacilli, which are non-acid fast, non-capsulated and non-sporing. These measure 2-4Nm x 0.6 Nm with the exception of Gallinarium – prilloum serotype which is motile with the help of peritrichious flagellae. Salmonella causes disease or illness called Typhoid fever and they are named Salmonella typhi.
Salmonella species posses acute symptoms like Nausea, Vomiting, abdominal cramps, minal diarrhea, fever and headache. Chronic consequence, arthritic symptoms may follow 3 – 4 weeks after on set of acute symptoms. The duration of acute symptoms may last for 1 – 2 days or may be prolonged depending on the host factors, ingested dose and strain characteristics. This disease is caused by the penetration and passage of salmonella organisms from gut lumen into epithelium of the small intestine where inflammation occurs.
Salmonella also associated with food like raw meat, poultry, eggs, milk and darry product, fish, shrimp, frog legs, yeast, coconut, cake mixes etc. Various salmonella species have long been isolated from the outside of eggshells. The present situation with S. Enteritictis is complicated by the presence of the organism inside the egg in the yolk. This is transmitted in the