Significance of Salmonella spp.
Salmonella spp. is a genus of bacteria known for causing foodborne illnesses globally, particularly Salmonellosis, and is significant as one of the primary foodborne pathogens associated with poultry products, especially in developing countries. It is also an indicator of contaminated water quality and can lead to acute diarrhea. In herbal products and Ayurveda, it is crucial to limit Salmonella presence to ensure safety, with specific guidelines recommending none to minimal levels per 10 grams or milliliters.
Synonyms: Salmonella species, Salmonella bacteria, Salmonella, Pathogenic bacteria, Enteric bacteria, Foodborne pathogens
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The concept of Salmonella spp. in scientific sources
Salmonella spp. is a prevalent bacteria, particularly found in cockroaches, and poses a significant health risk in nosocomial infections and foodborne illnesses, highlighting its importance in microbial evaluations.
From: The Malaysian Journal of Medical Sciences
(1) This is a type of bacteria that inhabit the lower gut and can cause acute diarrhoea, as indicated in the provided text about foodborne pathogens.[1] (2) A group of bacteria that are significant causes of foodborne illnesses globally, particularly Salmonellosis.[2] (3) A group of bacteria responsible for causing enteric fever and other illnesses, particularly Salmonella Typhi and Salmonella Paratyphi A.[3]