| Description | Salmonella is a gram-negative, rod-shaped bacterium that thrives at mesophilic temperatures, is classified as a chemoheterotroph, and is a facultative anaerobe. This microbe is known to inhabit various body sites in a wide range of hosts, including the intestines of mammals, birds, reptiles, and even some fish. As a gram-negative organism, Salmonella possesses a thin peptidoglycan layer surrounded by an outer membrane, which contributes to its resilience and ability to evade host immune responses. Its rod shape facilitates motility and colonization within various environments. Being mesophilic, Salmonella grows optimally between 37°C, which is typical for the body temperature of warm-blooded animals, making it well-suited for its role as a pathogen in humans and animals. As a chemoheterotroph, it requires organic compounds for energy and carbon, relying primarily on the fermentation of carbohydrates and amino acids during its metabolic processes. As a facultative anaerobe, it can survive in both aerobic and anaerobic conditions, allowing it to thrive in diverse environments, including the oxygen-rich environments of the intestines and the low-oxygen conditions found in some food sources. Salmonella is notorious for causing foodborne illness, with outbreaks often linked to undercooked poultry, eggs, and contaminated produce. The pathogenesis of Salmonella involves its ability to invade intestinal epithelial cells, leading to gastrointestinal inflammation and systemic infection in severe cases. The bacterium has evolved various virulence factors, including a type III secretion system, which enables it to inject proteins into host cells, manipulating cellular processes to its advantage. Additionally, some strains of Salmonella have developed antibiotic resistance, posing significant challenges for treatment and public health. |
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