Definitions for salmonellaˌsæl məˈnɛl ə; -ˈnɛl i

This page provides all possible meanings and translations of the word salmonella

Random House Webster's College Dictionary

sal•mo•nel•laˌsæl məˈnɛl ə; -ˈnɛl i(n.)(pl.)-nel•lae; -nel•las.

  1. any of several rod-shaped bacteria of the genus Salmonella that enter the digestive tract in contaminated food, causing food poisoning.

    Category: Microbiology

  2. Category: Pathology

    Ref: salmonellosis.

Origin of salmonella:

< NL (1900), after Daniel E. Salmon (1850–1914), U.S. pathologist

Princeton's WordNet

  1. salmonella(noun)

    rod-shaped Gram-negative enterobacteria; cause typhoid fever and food poisoning; can be used as a bioweapon

Wiktionary

  1. salmonella(Noun)

    Any of several rod-shaped bacteria, of the genus Salmonella, that cause food poisoning and other diseases

  2. Origin: From Salmonella, named for its discoverer, Daniel Elmer Salmon.

Freebase

  1. Salmonella

    Salmonella is a genus of rod-shaped, Gram-negative, non-spore-forming, predominantly motile enterobacteria with diameters around 0.7 to 1.5 µm, lengths from 2 to 5 µm, and flagella that grade in all directions. They are chemoorganotrophs, obtaining their energy from oxidation and reduction reactions using organic sources, and are facultative anaerobes. Most species produce hydrogen sulfide, which can readily be detected by growing them on media containing ferrous sulfate, such as TSI. Most isolates exist in two phases: a motile phase I and a nonmotile phase II. Cultures that are nonmotile upon primary culture may be switched to the motile phase using a Cragie tube. Salmonella is closely related to the Escherichia genus and are found worldwide in cold- and warm-blooded animals, and in the environment. They cause illnesses such as typhoid fever, paratyphoid fever, and foodborne illness.

U.S. National Library of Medicine

  1. Salmonella

    A genus of gram-negative, facultatively anaerobic, rod-shaped bacteria that utilizes citrate as a sole carbon source. It is pathogenic for humans, causing enteric fevers, gastroenteritis, and bacteremia. Food poisoning is the most common clinical manifestation. Organisms within this genus are separated on the basis of antigenic characteristics, sugar fermentation patterns, and bacteriophage susceptibility.

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