Salmonella manhattan (Salmonella enterica subsp. enterica serovar Manhattan)

  • General information

    • the following information is not yet verified
      General information
      An isolate is confirmed as Salmonella when the specific O serogroup has been determined and biochemical identification has been completed

      Family: Enterobacteriaceae

      Natural habitats
      Most cases of salmonellosis are caused by food infected with Salmonella enterica, with often infects cattle and poultry, though also other animals such as domestic cats and hamsters have also been shown to be sources of infection to humans.

      Raw chicken eggs and goose eggs can harbor S. enterica, initially in the egg whites, although most eggs are not infected. As the egg ages at room temperature, the yolk membrane begins to braek down and S. enterica can spread into the yolk. Refrigeration and freezing do not kill all the bacteria, but substantially slow or halt their growth.
      Pasteurizing and foods irradiation are used to kill Salmonella for commercially produced foodstuffs containind raw eggs such aas ice cream.

      Clinical significance
      Strains of Salmonella are categorized as typhoidal and nontyphoidal.

      Nontyphoidal infection
      Usually cause an intestinal infection (accompanied by diarrhea, fever and abdominal cramps) that often lasts one week or longer.
      They can also cause extra intestinal infections, e.g., bacteremia, urinary tract infection, or osteomyelitis, especially in immunocompromised persons.

  • Gram stain

    • the following information is not yet verified
      Gram negative rods,

      2-5 x 0.7-1.5 μm

  • Culture characteristics

    • the following information is not yet verified

      Facultative anaerobic

      Large mucoid colonies or colonies surrounded by a thick mucoid "slime wall"
      The mucoid character is due to the formation of loose polysaccharide slime.

      Selective media for the isolation of Salmonella and Shigella from clinical specimens

      XLD / xylose lysine desoxycholate agar
      Salmonella cannot ferment xylose ► red colonies, possible with black discoloration.
      Enterobacteriaceae ferment xylose ► yellow colonies

      HEK / hektoen agar
      These bacteria grow with green to blue-green colonies on the agar, possible with black discoloration.

      Colonies are 1-3 mm, usually the S-type, they are large, gray-white and smooth.

      After subculturing there are also R-type ("rough" form), these are grainy, with an irregular surface and a serrated edge.

      McConkey colonies are pale, non lactose fermenter

      BBAØ growth

      Salmonella can be further identified by its possession of somatic (O) and flagellar (h) antigen.

  • Characteristics

  • References

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