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Your question is a bit vague but Salmonella is a genus of rod-shaped Gram-negative enterobacteria that causes typhoid fever, paratyphoid fever, and foodborne illness. Salmonella species are motile and produce hydrogen sulfide. The genus Salmonella was named after Daniel Elmer Salmon, an American veterinary pathologist. The prevention of Salmonella as a food illness involves effective sanitizing of food contact surfaces. Alcohol has proven to be an effective topical sanitizer against Salmonella. Quaternary ammonium can be used in conjunction with alcohol as a food-contact safe sanitizer with increased duration of the sanitizing action. Nonflammable Alcohol Vapor in carbon dioxide NAV-CO2 systems or sodium hypochlorite (chlorine bleach) are frequently used to sanitize surfaces to prevent Salmonella. Food containing raw eggs, should be thoroughly cooked before eating.

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15y ago
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13y ago

Gram-negative rods

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Q: Any other characteristics of salmonella
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