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Different serotypes of Salmonella enterica can cause two diseases in humans: sal

ID: 50804 • Letter: D

Question

Different serotypes of Salmonella enterica can cause two diseases in humans: salmonellosis and typhoid fever.
(a) What are some general characteristics of Salmonella bacteria? (10 pts.)
(b) What are the differences between salmonellosis and typhoid fever? What are the symptoms, how is each disease treated, and how can it be prevented? (10 pts.)
(c) Epidemiologists have noted that cases of salmonellosis are much higher during the summer than during the rest of the year. Cases of typhoid fever, however, are constant throughout the year. How can you explain these observations? (10 pts.) (Points : 30)

Explanation / Answer

(a) Some of the general characteristics of Salmonella bacteria are:

(i) Two species come under this genus of bacteria which are Salmonella bongori and Salmonella enteric.

(ii) They are rod shaped gram-negative bacteria

(iii) They are flagellated facultative anaerobic bacteria

(iv) They are 2 to 5 micrometers long and have a diameter of around 0.7 to 1.5 micrometers

(v) This bacteria is mainly present in intestine of both cold and warm blooded animals

(vi) These bacteria are zoonotic in nature and thus can be transmitted from humans to animals and vice versa

(vii) Common route of transmission is fecal-oral route.

(b) Salmonellosis ranges from Salmonella gastroenteritis to enteric fever While typhoid is symptomatic bacterial infection fever. Symptoms of salmonellosis include acute diarrheal or febrile illness while typhoid symptoms are poor appetite, generalized aches and pains, diarrhea, lethargy, high fever around 104 degrees Fahrenheit and headaches.

Typhoid fever is treated with antibiotics while salmonellosis treatment mainly targets retaining essential bodily fluids by use of replacing fluids and electrolytes.

Typhoid can be prevented by vaccine and proper food and water hygiene whereas salmonellosis can only be prevented by thorough and proper cooking as well as storage of food.

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