Salmonella

Belongs to the family Enterobacteriaceae. These are motile G (–) (Gram-negative) rods. They do not form spores or capsules, do not ferment sucrose and lactose, are aerobes or facultative anaerobes. Most common are S. typhimurium, S. derby, S. infantis, S. enteritidis. Salmonella are resistant to the external environment (remain viable in water for 2 months, in soil for 4–5 months, in room dust for 3 months, in dry feces for 2–4 years). They can multiply in meat products (there are microbes and their toxins) even at temperatures lower than room temperature. Sensitive to disinfectants. Meat must be boiled for at least 2 hours (microbes die at 60 °C, while toxins are more resistant).

Source | Glossary of Most Commonly Used Biomedical Terms and Concepts | Lithuanian University of Health Sciences | Academician Professor Antanas Praškevičius, Professor Laima Ivanovienė