Talk:Salmonella

message: 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.
(input welcome on these points) Maonao (talk) 03:53, 11 April 2014 (UTC)
replies: text: I agree.  Please start the process if you can.  There's lots of material here that should be moved to the Salmonellosis article.  Molecular mechanisms of infection can be detailed here but may need to be presented briefly in the Salmonellosis article since many infectious disease articles have a "Mechanism" or "Pathophysiology" section.  CatPath (talk) 16:10, 16 April 2014 (UTC)
thread_title: Huge overlap between [[Salmonella]] page and [[Salmonellosis]] page

message: http://www.cdc.gov/nczved/dfbmd/disease_listing/salmonellosis_gi.html —Preceding unsigned comment added by 41.204.106.25 (talk) 11:02, 9 September 2009 (UTC)
thread_title:  Good article on Salmonella to link

message: I've been doing research on Salmonella recently and our section here in outdated.  I'm editing so that it follows Dr. Janda's The Enterobacteria (2005).
Jhay116 (talk) 15:03, 12 June 2009 (UTC)
thread_title: Species

message: This should have the symptoms listed in the article.Philippe Auguste (talk) 03:57, 7 December 2007 (UTC)
replies: text: There's a link to salmonellosis, which has a discussion of the symptoms. --Joelmills (talk) 04:10, 7 December 2007 (UTC)
thread_title: It is lacking

message: It seems that there are a couple of different nomenclatures out there for naming/grouping salmonella.  I read through  and  find myself less enlighted than I had hoped 'cause it doesn't explain the "Groups".
The article  Full Text PDFFull 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)... 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) suggest you treat all the S. typhi.  Any one out there that can explain this? Nephron  T|C 03:50, 5 May 2007 (UTC)
replies: text: 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, 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. Maonao (talk) 03:41, 11 April 2014 (UTC)

text: 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? –MiguelMunoz (talk) 09:51, 10 September 2016 (UTC)
thread_title:  Groups... 

message: Wall Street Journal reports "Swiss researchers recently showed how salmonella bacteria produce a subset of "kamikaze" fighters. Making up about 15% of the total salmonella population, these suicide salmonella secrete a chemical flag that tricks the immune system into killing them ­and, more important, virtually all of the benign bacteria around them. Freed from the competition of the body's benign gut bacteria, the majority of salmonella bacteria can move in and cause disease."
May be worth a mention (if true). Rod57 (talk) 23:57, 28 August 2008 (UTC)
replies: text: Would be good if someone could find a link to scientific literature that addresses this. Maonao (talk) 03:44, 11 April 2014 (UTC)
replies: text: 2008 article is . Artoria2e5 🌉 09:59, 17 November 2023 (UTC)
thread_title:  News 

message: Can someone tell me how long it takes the germ to die?  How long should you wait to use something you can't disinfect but that you might have touched while working with raw chicken?  Also, I'd like to see a wide range of info left in.  The stuff at the top is the clear basic intro, but who knows what other people may be looking for. —Preceding unsigned comment added by Dnrsewell (talk • contribs) 21:26, 30 August 2008 (UTC)
replies: text: See Salmonellosis —QuicksilverT @ 19:47, 26 January 2009 (UTC)
thread_title:  Lifespan&nbsp;&mdash; general 

message: This article mentions sanitizing food contact surfaces. It would be helpful to also mention how long Salmonella can live on a surface. — Epastore (talk) 00:24, 17 September 2008 (UTC)
thread_title:  Lifespan on surfaces 

message: 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. Lady★Galaxy 03:07, 26 October 2008 (UTC)
thread_title:  History 

message: Although adequate cooking kills the salmonella bacteria, the poison produced by the living bacterium will remain! This can be important to those who may need to know if they can safely re-cook older meat and then either feed it to their pets or else feed it to humans! —Preceding unsigned comment added by 204.111.108.173 (talk) 18:33, 28 January 2009 (UTC)
replies: text: Poison from a biological source is called a "toxin". — QuicksilverT @ 12:19, 4 July 2014 (UTC)
thread_title:  Although adequate cooking kills the salmonella bacteria, the poison produced by the living bacterium will remain! 

message: 87.158.155.97 (talk) 10:15, 17 March 2009 (UTC)
thread_title:  German expansion completed 

message: The following link was stuck in the references section "http://www.usatoday.com/news/health/2010-03-11-foodrecall11_ST_N.htm", but it wasn't actually cited inline so it ended up creating a reflist error. Perhaps someone meant to use this in support of a point and didn't know where to put it? Matt Deres (talk) 21:09, 24 March 2010 (UTC)
thread_title:  Citation removed 

message: Don't animals such as snails carry the disease too? --TangoFett (talk) 11:03, 19 April 2010 (UTC)
thread_title:  Sources of Infection 

message: Translated some from the French page 153.19.230.254 (talk) 21:35, 5 May 2010 (UTC)
thread_title:  Enteritis Salmonella and food poisoning 

message: I removed the phrase "but the rate of egg yolk contamination is theoretically unlikely" since that doesn't make any sense as written.  There seems to be a missing word, such as "a [high] rate...is theoretically unlikely".  However, I can't find anything in the sources cited that states this.  I'd be happy to re-insert this phrase if clarification is provided. 98.122.100.101 (talk) 20:19, 22 August 2010 (UTC)
replies: text: I moved the stuff in the Death section about eggs to the sources of infection section. Maonao (talk) 03:47, 11 April 2014 (UTC)
thread_title:  Unclear wording under "DEATH" section removed 

message: The article states "It is estimated that every fifth person in Germany is a carrier of Salmonella."—is this really true? It doesn't seem possible, I think a citation is needed. Also perhaps a quick explanation why this is the case? Historian932 (talk) 15:28, 3 September 2010 (UTC)
thread_title:  Citation for rate(s) in Germany? 

message: ...er, just out of curiosity, why does this have a "finish translating from the Dutch Wikipedia article"? The Dutch equivalent is rather shorter than the English language one. Queenmomcat (talk) 01:34, 23 February 2011 (UTC)
replies: text: It looks like until 78.27.33.6 edited it in October 2010 that hatnote linked to the French article (possible vandalism?). I reverted it. It does look like there's some unique content in the French version, but none of it seems to be cited. —Mu Mind (talk) 04:26, 10 April 2011 (UTC)
thread_title:  Translation tag 

message: Since public awareness of the danger of Salmonella in eggs became an issue in the '80s, people have been afraid of eating things like Caesar salads, for example, made with raw eggs, or home prepared mayonnaise.  At the time, many food scientists and biologists stated that the acidity in those foods, from lemon juice or vinegar, was enough to kill or denature or something (I've forgotten the details) the Salmonella.  In Caesar dressing, mayonnaise and Hollandaise (there are probably many more), the egg yolks are combined with lemon juice or vinegar before the oil portion of the ingredients is added.
Taken logically, it's ridiculous to think that yesterday a Caesar salad was okay, but today, when you now know about Salmonella in eggs, it's a deadly dish, but that was the general reaction.  In spite of that, or because of it, it would be good to give some real world examples of what's safe and what's not in food prep, at least with eggs, since they seem to be the focus, e.g., 1 tsp. of lemon juice to 1 egg yolk -- I made that up, but something like that.  I can try to find some refs on this online, but I don't know how successful I'll be.
Huh.  Well I did find an article.  Here's the link, and it tells how to make egg yolks safe for home use in dressings and sauces that aren't cooked.  I'm not sure of the date, but here's the full info on title, author etc:
:O. Peter Snyder, Jr., Ph.D.
:Hospitality Institute of Technology and Management
:670 Transfer Road, Suite 21A
:St. Paul, Minnesota 55114 USA
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.  Zlama (talk) 23:24, 21 October 2011 (UTC)
replies: text: 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. Artoria2e5 🌉 10:05, 17 November 2023 (UTC)
thread_title:  Anti-Salmonella food prep 

message: Information about a recently discovered species of Salmonella, Salmonella subterranean, should be added under the Salmonella Nomenclature section. It was discovered in 2005 and now brings the total number of species of Salmonella to 3. For those interested, Su L. H. & Chiu C. H. (2007). Salmonella: Clinical importance and evolution of nomenclature. Chang Gung Med J 30, 210-219. — Preceding unsigned comment added by MicrobeLady (talk • contribs) 19:37, 12 November 2011 (UTC)
thread_title:  Salmonella subterranean 

message: This sentence: "According to the World Health Organization, over 16 million people worldwide are infected with typhoid fever each year, with 500,000 to 600,000 fatal cases." in the "Enteritis Salmonellosis or Food Poisoning Salmonella" section is unsourced. It probably referred to an out-of-date source, since this source (http://www.globalhydration.com/resources/waterbone-disease#typhoid) states: "Typhoid fever is still common in the developing world, where it affects about 21.5 million persons each year", meaning that the global stat of 16 million annually is less than the 21.5 million cases in the developing world alone annually. This conflict of data should be reconciled. $cammer (talk) 04:04, 2 April 2012 (UTC)
thread_title:  Unsourced stat may reflect out-dated info 

message: I haven't heard much about this. — Preceding unsigned comment added by 75.84.95.229 (talk) 05:35, 23 September 2012 (UTC)
thread_title:  Any immunity after first infection? 

message: 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) Benson.334 (talk) 02:28, 30 September 2014 (UTC)
thread_title:  What about Host Adaptation? 

message: About invasive Salmonella species doi:10.1128/CMR.00002-15 JFW | T@lk 14:20, 17 September 2015 (UTC)
thread_title:  Review 

message: Substituted at 21:22, 19 March 2016 (UTC)
thread_title: Assessment comment

message: 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 IiKkEe (talk) 13:50, 16 September 2017 (UTC)
thread_title:  Add desciption to image? 

message: 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 IiKkEe (talk) 16:20, 16 September 2017 (UTC)
thread_title:  Lead changes  

message: 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. --Ntam97 (talk) 02:21, 26 January 2020 (UTC)
thread_title:  New emerging Salmonella strain in Sub-Saharan Africa