A genus of rod-shaped, Gram-negative bacteria that are a common cause of food poisoning.
General name for a family of microorganisms, one of the largest groups of bacteria, that includes those most frequently implicated in food poisoning and gastroenteritis. Unhygienic handling and inadequate cooking of poultry and meat, improper storage of cold meats and, more recently, contamination of battery-reared hen eggs, are the most common sources of salmonella infections.
(Source: WRIGHT)
rod-shaped gram-negative enterobacteria; cause typhoid fever and food poisoning
rod-shaped gram-negative enterobacteria; cause typhoid fever and food poisoning; can be used as a bioweapon
