Talk:Salmonella: Difference between revisions - Wikipedia


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==Wiki Education Foundation-supported course assignment==

[[File:Sciences humaines.svg|40px]] This article was the subject of a Wiki Education Foundation-supported course assignment, between <span class="mw-formatted-date" title="2019-08-27">27 August 2019</span> and <span class="mw-formatted-date" title="2019-12-21">21 December 2019</span>. Further details are available [[Wikipedia:Wiki_Ed/CSU_Monterey_Bay/Research_&_Technical_Writing_in_Biology_(Fall_2019)|on the course page]]. Student editor(s): [[User:Nathalie.solorzano|Nathalie.solorzano]]. Peer reviewers: [[User:Tythomas13|Tythomas13]].

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==Wiki Education Foundation-supported course assignment==

[[File:Sciences humaines.svg|40px]] This article was the subject of a Wiki Education Foundation-supported course assignment, between <span class="mw-formatted-date" title="2019-09-05">5 September 2019</span> and <span class="mw-formatted-date" title="2019-12-13">13 December 2019</span>. Further details are available [[Wikipedia:Wiki_Ed/University_of_Wisconsin-Eau_Claire/Epidemiology_ENPH_450_(Fall_2019)|on the course page]]. Student editor(s): [[User:Vuej2093|Vuej2093]].

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==Huge overlap between [[Salmonella]] page and [[Salmonellosis]] page==

This appears to be a pretty big issue - I think in future it would be good to move all info on symptoms and cases of outbreaks to the [[salmonellosis]] page and have this page reflect the lifestyle of the bacteria more. Information on the molecular mechanisms of infection may be better suited to this page, with a link on the salmonellosis page to this one for those who are interested. Currently it seems as though much of the content on the two pages is a cut-and-paste between the two.

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:: As I recall, somebody made the discovery that chickens grow larger if fed lots of [[antibiotic]]s. This had the unfortunate effect that some strains of salmonella became [[antibiotic resistance|resistant]], and these more harmful strains became [[endemic (epidemiology)|endemic]].

:: Ironically, [[food poisoning]] from salmonella is due to modern food preparation methods. It used to be that most people were resistant to salmonella, especially those living in [[poverty]] &mdash; less sanitary preparation results in more bacteria being ingested. The human [[immune system]] is well equipped to deal with regular infection by a particular organism, but now that salmonella is rarely found in food, it causes severe reactions when encountered. Undercooked chicken and eggs are not harmful if eaten regularly. --[[User:Eequor|[[User:Eequor|<fontspan sizestyle="+1font-size:large;">&#5339;&#5505;</fontspan>]]<fontspan id="venus">[[Image:Venus symbol (blue).gif|&#9792;]]</fontspan>[{{SERVER}}{{localurl:User talk:Eequor}} <fontspan sizestyle="+1font-size:large;">&#5200;</fontspan>]]] 07:02, 7 Dec 2004 (UTC)

:::Actually (according to some Dietary groups, like primal diet group) it seem that salmonella grows especially in food AFTER it has been cooked and then left for the night, and not eaten straight away. So it might be that more and more people changed their habits in the 20th century. For example in Italy people use to eat raw eggs often, just drinking them. That had a special expression, it was called "sucking eggs". The current generation do it very very rarely. <small><span class="autosigned">—Preceding [[Wikipedia:Signatures|unsigned]] comment added by [[User:157.138.135.18|157.138.135.18]] ([[User talk:157.138.135.18|talk]] • [[Special:Contributions/157.138.135.18|contribs]]) 16:50, 1 February 2005 (UTC)</span></small><!-- Template:Unsigned -->

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::but was the one that started this? <small><span class="autosigned">—Preceding [[Wikipedia:Signatures|unsigned]] comment added by [[User:202.49.245.12|202.49.245.12]] ([[User talk:202.49.245.12|talk]] • [[Special:Contributions/202.49.245.12|contribs]]) 02:03, 16 February 2007(UTC)</span></small><!-- Template:Unsigned -->

:Also, consider this: Yes these articles need to be understandable by people who (like me) have not gone to med school. But that's why "Gram-negative" is a link to a page telling us what it means. –[[User:MiguelMunoz|MiguelMunoz]] ([[User talk:MiguelMunoz|talk]]) 09:53, 10 September 2016 (UTC)

== Out of curiosity, what's the origin of the name? ==

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::I still think the person who actually discovered salmonella can be disputed. Some sources, like the USDA link on the article page, say Salmon discovered it while others say Smith discovered it. I don't think there can be one concrete answer for the discovery of salmonella. [[User:THE evil fluffyface|THE evil fluffyface]] ([[User talk:THE evil fluffyface|talk]]) 19:42, 16 December 2007 (UTC)

:::Well, I think the most logical explanation for the name would have to be Daniel's surname. It has nothing to do with salmons... unless you mean eating raw fish and then getting salmonella off it. I highly doubt that would be why they call it what they do. <b>[[User:Lady Galaxy|<fontspan colorstyle="color:#5be4f8;">Lady</fontspan>]]'''<fontspan colorstyle="color:#fe2c96;">★</fontspan>'''[[User talk:Lady Galaxy|<fontspan colorstyle="color:#ba6afd;">Galaxy</fontspan>]]</b> 03:06, 26 October 2008 (UTC)

::::Per the FDA's [http://www.cfsan.fda.gov/~dms/a2z-s.html CFSAN] (Food Safety Network) page:

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that just sounds wrong [[Special:Contributions/67.55.11.193|67.55.11.193]] ([[User talk:67.55.11.193|talk]]) 06:02, 26 December 2009 (UTC)

:It is wrong, and was vandalism or ignorance. The bacterium has nothing to do with the fish. Which is the point, since it's not pronounced like the fish. [[User:Sbharris|<fontspan colorstyle="color:blue;">S</fontspan>]][[User:Sbharris|<fontspan colorstyle="color:orange;">B</fontspan>]][[User:Sbharris|H]][[User:Sbharris|arris]] 06:11, 26 December 2009 (UTC)

::and then so but why is silencing the initial L necessarily incorrect? Is there an orthodox way of pronouncing the surname that requires all consonants to be pronounced? Is this akin to the custom of pronouncing the surname "Christ" with the vowel sound in "bit" instead of "bite"?[[User:Trueno Peinado|Trueno Peinado]] ([[User talk:Trueno Peinado|talk]]) 00:58, 10 March 2010 (UTC)

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== Groups... ==

It seems that there are a couple of different nomenclatures out there for naming/grouping salmonella. I read through {{PMID |15653929}} and {{PMID |15653930}} find myself less enlighted than I had hoped 'cause it doesn't explain the "Groups".

The article {{PMID |7073269}} [http://aac.asm.org/cgi/reprint/21/2/334.pdf Full Text PDF][http://www.ncbi.nlm.nih.gov/entrez/utils/fref.fcgi?itool=AbstractPlus-def&PrId=3494&uid=7073269&db=pubmed&url=http://www.pubmedcentral.nih.gov/articlerender.fcgi?tool=pubmed&pubmedid=7073269 Full Text HTML] talks about ''Salmonella typhi'' and ''Salmonella Group A'', ''Salmonella Group B'', ''Salmonella Group C'', ''Salmonella Group D''. Also, since ''S. paratyphi'' is thought to cause enteric fever (aka typhoid fever)[http://www.emedicine.com/emerg/topic515.htm]... I'm wondering where that fits in. Aside from that... I'm wondering where the evidence is on treating [[salmonellosis]]. [[eMedicine]] seems to suggest you Tx 'em all. A book I have (Toronto Notes[http://toronto-notes.com/]) suggest you treat all the ''S. typhi''. Any one out there that can explain this? [[User:Nephron|Nephron]] <small>[[User_talk:Nephron|&nbsp;T]]|[[Special:Contributions/Nephron|C]]</small> 03:50, 5 May 2007 (UTC)

: I have updated the ''Salmonella'' page to include the division of the genus into typhoidal and non-typhoidal forms. There is another group that is sometimes (rarely, as far as I can tell) referred to, which is the group that causes bacteremia. I only saw this reference in one paper that I've read so far, <ref>{{cite journal|last=Santos|first=Renato L.|coauthors=Shuping Zhang, Renee M. Tsolis, Robert A. Kingsley, L. Gary Adams, Andreas J. Baumler|title=Animal models of Salmonella infections: enteritis versus typhoid fever|journal=Microbes and Infection|date=2001|volume=3|pages=1335-1344}}</ref>so I left it out. If we were to include it, then ''S.'' Choleraesuis and ''S'' Dublin were mentioned in the paper as the only two serovars that cause it, but you may be able to include the iNTS serovars in this category as well. Then it becomes an issue of whether you count ones that cause enteric disease in most people, and bacteremia in those who are immunocompromised. [[User:Maonao|Maonao]] ([[User talk:Maonao|talk]]) 03:41, 11 April 2014 (UTC)

: Okay, so why does the top of the page say there are two types of salmonella: S. bongori and S. enterica, but later in the article, it identifies Salmonella Typhi. Why isn't that mentioned at the top of the article? –[[User:MiguelMunoz|MiguelMunoz]] ([[User talk:MiguelMunoz|talk]]) 09:51, 10 September 2016 (UTC)

{{reflist-talk}}

== News ==

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: Would be good if someone could find a link to scientific literature that addresses this. [[User:Maonao|Maonao]] ([[User talk:Maonao|talk]]) 03:44, 11 April 2014 (UTC)

::2008 article is {{doi|10.1038/nature07067}}. [[User:Artoria2e5|Artoria]][[User talk:Artoria2e5|2e5]] <small style="font-weight:lighter">[[Special:Contributions/Artoria2e5|🌉]]</small> 09:59, 17 November 2023 (UTC)

== Lifespan&nbsp;&mdash; general ==

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== History ==

I don't know why, but about a month ago the brief history of this article was removed by an anonymous IP in a war of vandalism. Although the vandalism was restored, I'm not sure why the background information never was. So I brought it back. Mr. Salmon still has his own article on here, and it's short enough as it is... so I don't think this will hurt. <b>[[User:Lady Galaxy|<fontspan colorstyle="color:#5be4f8;">Lady</fontspan>]]'''<fontspan colorstyle="color:#fe2c96;">★</fontspan>'''[[User talk:Lady Galaxy|<fontspan colorstyle="color:#ba6afd;">Galaxy</fontspan>]]</b> 03:07, 26 October 2008 (UTC)

== Although adequate cooking kills the salmonella bacteria, the poison produced by the living bacterium will remain! ==

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If anyone else is knowledgeable on this aspect of Salmonella, I'd like to see some kind of common sense section here. I realize this is a culinary issue, but it's directly related, and this article is probably where people are going to start looking for this kind of info. It won't change things for those who are in panic mode, but it might give the rest of us the comfort of some safe guidelines in feeding ourselves and our families. I mean, I spent years eating Caesar salads, good ones, without ill effects, but now I'm a little about it without some kind of guidelines to reassure me. Really, it would be a public service. [[User:Zlama|Zlama]] ([[User talk:Zlama|talk]]) 23:24, 21 October 2011 (UTC)

:The new link is at https://web.archive.org/web/20130402063411/http://www.hi-tm.com/Documents/Mayonnaise.pdf. This doesn't look like MEDRS, but it might not need to, considering it's food stuff already set up for HACCP. It starts with FDA requirements for acidity but puts pasteurization on top. Pretty cool. [[User:Artoria2e5|Artoria]][[User talk:Artoria2e5|2e5]] <small style="font-weight:lighter">[[Special:Contributions/Artoria2e5|🌉]]</small> 10:05, 17 November 2023 (UTC)

== Salmonella subterranean ==

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== What about Host Adaptation? ==

I think that this article could use a section devoted to research concerning the evolution of Salmonella and its serotypes in the case of host adaptation. There are several different ways to talk about host adaptation in Salmonella: through genetic sequencing and the study of mutations in pseudogenes, through multiple horizontal gene transfers, and even through an O-antigen polymorphism. See (http://genome.cshlp.org/content/18/10/1624.full.pdf+html), (http://iai.asm.org/content/70/5/2249.short), and (http://iai.asm.org/content/66/10/4579.full.pdf+html) [[User:Benson.334|Benson.334]] ([[User talk:Benson.334|talk]]) 02:28, 30 September 2014 (UTC)

== Review ==

About invasive Salmonella species [[doi:10.1128/CMR.00002-15]] [[User:Jfdwolff|JFW]]&nbsp;&#124;&nbsp;[[User_talk:Jfdwolff|<small>T@lk</small>]] 14:20, 17 September 2015 (UTC)

==Assessment comment==

{{Substituted comment|comment=why use all this scientific explanations when giving definitions, could someone break-down the definition of salmonella

THANK YOU}}

Substituted at 21:22, 19 March 2016 (UTC)

== Add desciption to image? ==

Could someone with the knowledge add a description to the image? How many general audience readers know what they are looking at? - I don't. (It's a beautiful photo, BTW.) Specifically, what technique was used to create the image? What tissue are the bacteria embedded in? Something like "3D scanning electron microscope image of Salmonella, stained violet, from lymph node biopsy" I just made all that up - it's a suggestion for the format, not the facts. Regards [[User:IiKkEe|IiKkEe]] ([[User talk:IiKkEe|talk]]) 13:50, 16 September 2017 (UTC)

I figured it out. [[User:IiKkEe|IiKkEe]] ([[User talk:IiKkEe|talk]]) 16:57, 19 September 2017 (UTC)

== Lead changes ==

I have completed a Lead revision, reorganization, and expansion using only material from the Body of the article, hopefully to better summarize the contents of the Body, since many general readers stop after reading the Lead.

The goals were readability, conciseness, relevance, accuracy and clarity.

The biggest expansion was in summarizing the diseases caused by ''Salmonella'' - I realize there are separate articles on this, and I have tried to hit only the highlights here: 3 short sentences expanded to 7 long sentences. Regards [[User:IiKkEe|IiKkEe]] ([[User talk:IiKkEe|talk]]) 16:20, 16 September 2017 (UTC)

== New emerging Salmonella strain in Sub-Saharan Africa ==

There's a new emerging ''Salmonella'' strain in Sub-Saharan Africa (SSA) with increased ESBL production and antibiotic resistance. This particular strain only causes bloodstream infections in different SSA communities and acquires a virulence plasmid. I think it is good to update this piece of information. Here is the link to the article: https://www.nature.com/articles/s41467-019-11844-z. --[[User:Ntam97|Ntam97]] ([[User talk:Ntam97|talk]]) 02:21, 26 January 2020 (UTC)