Year: 2017 | Month: Aug | Volume: 7 | Issue: 8 | Pages: 416-421
Salmonella: From Food Poisoning to Carcinogenesis
Assistant Professor, Department of Food Science & Nutrition Management, J.D. Birla Institute, 11, Lower Rawdon Street, Kolkata 700020, INDIA
Salmonella has long been an organism of concern especially in the food and health industries. This gram negative, facultative anaerobic and motile bacterium can be classified as Typhoidal Salmonella (TS) and Non Typhoidal Salmonella (NTS) based on their ability or inability to cause typhoid fever respectively. Studies have associated Non Typhoidal Serovars with major foodborne gastroenteritis which has become an increasing menace more so because of the property of antibiotic resistance exhibited by them. The TS have been reported to cause enteric fever in humans. Recent findings have also implicated Salmonella especially the Salmonella typhi with carcinoma of the gall bladder. The present article highlights the involvement of Salmonella in a wide spectrum of diseases worldwide as well as the mechanisms involved in the same. A better understanding of the above would help in generating novel avenues to circumvent the existing problem of transmission and pathogenesis apart from augmenting the present precaution and treatment strategies.
Key words: Salmonellosis; Typhoidal Salmonella; Non Typhoidal Salmonella; Food poisoning; Cancer