| Salmonella |
(sal-mo-NEL-uh). A bacteria that can cause food-borne illnesses. Salmonella bacteria are commonly found in meats, poultry, eggs, and unpasteurized cheese and milk. See also food-borne illness.
출처: www.cnn.com/HEALTH/library/DG/00022.html
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| Salmonella poisoning |
Gastroenteritis that is caused by food contaminated with bacteria of the genus Salmonella which multiply freely in the gastrointestinal tract but do not produce septicemia. Symptoms include fever, headache, nausea, vomiting, diarrhea, and abdominal pain. [Heritage] Fact sheet from WHO
출처: www.antiquusmorbus.com/English/Poison.htm
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| Salmonella typhosa |
transmitted by contaminated food or water and characterized by red rashes, high fever, bronchitis and intestinal hemorrhaging
출처: www.nps.gov/vick/eduguide/chp_7/cwterms.htm
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| Salmonella |
A bacterial infection of the colon which causes diarrhea.
출처: www.gastromd.com/definitionss.html
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| Salmonella |
Bacteria that are the leading cause of human foodborne illnesses. Symptoms usually involve a sudden onset of diarrhea, vomiting, nausea, pain, or fever. This bacterium can also cause typhoid and paratyphoid fever, and is commonly transmitted through touching or eating raw meat, poultry, milk, and eggs, as well as handling pet turtles and birds. See typhoid.
출처: www.ecohealth101.org/glossary.html
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