Editing Salmonella (section)

== Detection, culture, and growth conditions ==
[[File:FDA Lab 3000 (4494152579).jpg|thumb|US [[Food and Drug Administration]] scientist tests for presence of ''Salmonella'']]
Most subspecies of ''Salmonella'' produce [[hydrogen sulfide]],<ref name="BarretClark">{{cite journal | vauthors = Clark MA, Barrett EL | title = The phs gene and hydrogen sulfide production by Salmonella typhimurium | journal = Journal of Bacteriology | volume = 169 | issue = 6 | pages = 2391–2397 | date = June 1987 | pmid = 3108233 | pmc = 212072 | doi = 10.1128/jb.169.6.2391-2397.1987 }}</ref> which can readily be detected by growing them on [[growth medium|media]] containing [[ferrous sulfate]], such as is used in the [[TSI slant|triple sugar iron]] test. Most isolates exist in two phases, a motile phase and a non-motile phase. Cultures that are nonmotile upon primary culture may be switched to the motile phase using a [[Craigie tube]] or ditch plate.<ref name=Phase>{{cite journal|title=UK Standards for Microbiology Investigations: Changing the Phase of ''Salmonella''|journal=UK Standards for Microbiology Investigations|date=8 January 2015|pages=8–10|url=https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/394370/TP_32i3.pdf |archive-url=https://ghostarchive.org/archive/20221009/https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/394370/TP_32i3.pdf |archive-date=2022-10-09 |url-status=live|access-date=2 August 2015}}</ref> [[Rappaport Vassiliadis soya peptone broth|RVS broth]] can be used to enrich for ''Salmonella'' species for detection in a clinical sample.<ref name=Atlas>{{cite book|url=https://books.google.com/books?id=EiXPAYU9ragC |title=Handbook of Media for Clinical Microbiology | vauthors = Snyder JW, Atlas RM |publisher=CRC Press |date=2006 |isbn=978-0-8493-3795-6 |page=374}}</ref>

''Salmonella'' can also be detected and subtyped using [[Multiplex polymerase chain reaction|multiplex]]<ref>{{cite journal | vauthors = Alvarez J, Sota M, Vivanco AB, Perales I, Cisterna R, Rementeria A, Garaizar J | title = Development of a multiplex PCR technique for detection and epidemiological typing of salmonella in human clinical samples | journal = Journal of Clinical Microbiology | volume = 42 | issue = 4 | pages = 1734–1738 | date = April 2004 | pmid = 15071035 | pmc = 387595 | doi = 10.1128/JCM.42.4.1734-1738.2004 }}</ref> or [[real-time polymerase chain reaction]] (qPCR)<ref>{{cite journal | vauthors = Hoorfar J, Ahrens P, Rådström P | title = Automated 5' nuclease PCR assay for identification of Salmonella enterica | journal = Journal of Clinical Microbiology | volume = 38 | issue = 9 | pages = 3429–3435 | date = September 2000 | pmid = 10970396 | pmc = 87399 | doi = 10.1128/JCM.38.9.3429-3435.2000 }}</ref> from extracted ''Salmonella'' DNA.

Mathematical models of ''Salmonella'' growth kinetics have been developed for chicken, pork, tomatoes, and melons.<ref>{{cite journal | vauthors = Dominguez SA, Schaffner DW | title = Modeling the growth of Salmonella in raw poultry stored under aerobic conditions | journal = Journal of Food Protection | volume = 71 | issue = 12 | pages = 2429–2435 | date = December 2008 | pmid = 19244895 | doi = 10.4315/0362-028x-71.12.2429 | doi-access = free }}</ref><ref>{{cite journal | vauthors = Pin C, Avendaño-Perez G, Cosciani-Cunico E, Gómez N, Gounadakic A, Nychas GJ, Skandamis P, Barker G | title = Modelling Salmonella concentration throughout the pork supply chain by considering growth and survival in fluctuating conditions of temperature, pH and a(w) | journal = International Journal of Food Microbiology | volume = 145 | issue = Suppl 1 | pages = S96-102 | date = March 2011 | pmid = 20951457 | doi = 10.1016/j.ijfoodmicro.2010.09.025 }}</ref><ref>{{cite journal | vauthors = Pan W, Schaffner DW | title = Modeling the growth of Salmonella in cut red round tomatoes as a function of temperature | journal = Journal of Food Protection | volume = 73 | issue = 8 | pages = 1502–1505 | date = August 2010 | pmid = 20819361 | doi = 10.4315/0362-028X-73.8.1502 | doi-access = free }}</ref><ref>{{cite journal | vauthors = Li D, Friedrich LM, Danyluk MD, Harris LJ, Schaffner DW | title = Development and validation of a mathematical model for growth of pathogens in cut melons | journal = Journal of Food Protection | volume = 76 | issue = 6 | pages = 953–958 | date = June 2013 | pmid = 23726189 | doi = 10.4315/0362-028X.JFP-12-398 | doi-access = free }}</ref><ref>{{cite web | vauthors = Li D | title = Development and validation of a mathematical model for growth of salmonella in cantaloupe | url = http://mss3.libraries.rutgers.edu/dlr/outputds.php?pid=rutgers-lib:37431&mime=application/pdf | archive-url = https://archive.today/20131120031953/http://mss3.libraries.rutgers.edu/dlr/outputds.php?pid=rutgers-lib:37431&mime=application/pdf | archive-date = November 20, 2013 }}</ref>  ''Salmonella'' reproduce asexually with a cell division interval of 40 minutes.<ref name="Deadly Diseases" /><ref name=":0" /><ref name=":1" /><ref name=":2" />

''Salmonella'' species lead predominantly host-associated lifestyles, but the bacteria were found to be able to persist in a bathroom setting for weeks following contamination, and are frequently isolated from water sources, which act as bacterial reservoirs and may help to facilitate transmission between hosts.<ref>{{cite journal | vauthors = Winfield MD, Groisman EA | title = Role of nonhost environments in the lifestyles of Salmonella and Escherichia coli | journal = Applied and Environmental Microbiology | volume = 69 | issue = 7 | pages = 3687–3694 | date = July 2003 | pmid = 12839733 | pmc = 165204 | doi = 10.1128/aem.69.7.3687-3694.2003 | bibcode = 2003ApEnM..69.3687W }}</ref> ''Salmonella'' is notorious for its ability to survive desiccation and can persist for years in dry environments and foods.<ref>{{cite journal | vauthors = Mandal RK, Kwon YM | title = Global Screening of ''Salmonella enterica'' Serovar Typhimurium Genes for Desiccation Survival | journal = Frontiers in Microbiology | volume = 8 | issue = 1723 | page = 1723 | date = 8 September 2017 | pmid = 28943871 | pmc = 5596212 | doi = 10.3389/fmicb.2017.01723 | doi-access = free }}</ref>

The bacteria are not destroyed by freezing,<ref>{{cite journal | vauthors = Sorrells KM, Speck ML, Warren JA | title = Pathogenicity of Salmonella gallinarum after metabolic injury by freezing | journal = Applied Microbiology | volume = 19 | issue = 1 | pages = 39–43 | date = January 1970 | pmid = 5461164 | pmc = 376605 | doi = 10.1128/AEM.19.1.39-43.1970 | quote = Mortality differences between wholly uninjured and predominantly injured populations were small and consistent (5% level) with a hypothesis of no difference. }}</ref><ref>{{cite journal | vauthors = Beuchat LR, Heaton EK | title = Salmonella survival on pecans as influenced by processing and storage conditions | journal = Applied Microbiology | volume = 29 | issue = 6 | pages = 795–801 | date = June 1975 | pmid = 1098573 | pmc = 187082 | doi = 10.1128/AEM.29.6.795-801.1975 | quote = Little decrease in viable population of the three species was noted on inoculated pecan halves stored at -18, -7, and 5°C for 32 weeks. }}</ref> but [[Ultraviolet radiation|UV light]] and heat accelerate their destruction. They perish after being heated to {{Convert|55|°C|°F}} for 90 min, or to {{Convert|60|°C|°F}} for 12 min,<ref>{{cite journal | vauthors = Goodfellow SJ, Brown WL | title = Fate of Salmonella Inoculated into Beef for Cooking | journal = Journal of Food Protection | volume = 41 | issue = 8 | pages = 598–605 | date = August 1978 | pmid = 30795117 | doi = 10.4315/0362-028x-41.8.598 | doi-access = free }}</ref> although if inoculated in high fat, high liquid substances like peanut butter, they gain heat resistance and can survive up to {{Convert|90|°C|°F}} for 30 min.<ref>{{cite journal | vauthors = Ma L, Zhang G, Gerner-Smidt P, Mantripragada V, Ezeoke I, Doyle MP | title = Thermal inactivation of Salmonella in peanut butter | journal = Journal of Food Protection | volume = 72 | issue = 8 | pages = 1596–1601 | date = August 2009 | pmid = 19722389 | doi = 10.4315/0362-028x-72.8.1596 | doi-access = free }}</ref> To protect against ''Salmonella'' infection, heating food to an internal temperature of {{Convert|75|°C|°F}} is recommended.<ref>[[Partnership for Food Safety Education]] (PFSE) [http://www.fightbac.org/storage/documents/flyers/fightbac_color_brochure.pdf Fight BAC! Basic Brochure] {{webarchive|url=https://web.archive.org/web/20130831023121/http://fightbac.org/storage/documents/flyers/fightbac_color_brochure.pdf |archive-url=https://ghostarchive.org/archive/20221009/http://fightbac.org/storage/documents/flyers/fightbac_color_brochure.pdf |archive-date=2022-10-09 |url-status=live |date=2013-08-31 }}.</ref><ref>[[USDA]] [http://www.fsis.usda.gov/PDF/Internal_Cooking_Temperatures_CFG.pdf Internal Cooking Temperatures Chart] {{webarchive|url=https://web.archive.org/web/20120503005430/http://www.fsis.usda.gov/PDF/Internal_Cooking_Temperatures_CFG.pdf |date=2012-05-03 }}. The USDA has other resources available at their [http://www.fsis.usda.gov/fact_sheets/Safe_Food_Handling_Fact_Sheets/index.asp Safe Food Handling] {{webarchive|url=https://web.archive.org/web/20130605150819/http://www.fsis.usda.gov/Fact_sheets/Safe_Food_Handling_Fact_Sheets/index.asp |date=2013-06-05 }} fact-sheet page. See also the [http://www.uga.edu/nchfp/index.html National Center for Home Food Preservation].</ref>

''Salmonella'' species can be found in the digestive tracts of humans and animals, especially reptiles. ''Salmonella'' on the skin of reptiles or amphibians can be passed to people who handle the animals.<ref>{{cite web|url = https://www.cdc.gov/Features/SalmonellaFrogTurtle/index.html|title = Reptiles, Amphibians, and Salmonella|date = 25 November 2013|access-date = 3 August 2013|website = Centers for Disease Control and Prevention|publisher = U.S. Department of Health & Human Services}}</ref> Food and water can also be contaminated with the bacteria if they come in contact with the feces of infected people or animals.<ref name=Barbara2003>{{cite journal | vauthors = Goldrick BA | title = Foodborne diseases | journal = The American Journal of Nursing | volume = 103 | issue = 3 | pages = 105–106 | date = March 2003 | pmid = 12635640 | doi = 10.1097/00000446-200303000-00043 }}</ref>