Sisukord 1Bakterid................................................................................................................ 1 1.1.Salmonella........................................................................................................ 1 1.1.1.Salmonella bongori................................................................................. 1 1.1.2.Salmonella enterica................................................................................. 1 1.2.Clostridium Perfringens.................................................................................... 1 1.3.Stahylococcus aureus....................................................................................... 2 1.4.Escherichia coli......................................................
in classification and taxonomy of species Salmonella per gram and include nausea, and subspecies in the past 20 years, due to vomiting, headache, chills, diarrhea, and the advancement of genetic typing systems. fever. The illness lasts for 2 to 3 days. Most Currently, there are two species, namely, patients recover; however, death can occur in S. enterica with six subspecies and 2,356 the very old, the very young, and those with serovars, and S. bongori with 19 serovars. compromised immune systems. Each serovar is potentially pathogenic. In Since no Salmonella is allowed in cooked the literature, many scientists still use the food for interstate commerce and interna- traditional genus and species nomenclature, tional trade, the detection of Salmonella has such as S. typhimurium, S. typhosa, etc. The been a subject of much research and current accurate way to present Salmonella development.
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