|
gptkbp:instanceOf
|
gptkb:Bacteria
|
|
gptkbp:biosafetyLevel
|
gptkb:BSL-2
|
|
gptkbp:catalaseTest
|
Positive
|
|
gptkbp:cause
|
gptkb:Salmonellosis
gptkb:Paratyphoid_fever
Typhoid fever
|
|
gptkbp:class
|
gptkb:Gammaproteobacteria
|
|
gptkbp:diagnosedBy
|
Stool culture
|
|
gptkbp:discoveredIn
|
1885
|
|
gptkbp:domain
|
gptkb:Bacteria
|
|
gptkbp:durationOfIllness
|
4-7 days
|
|
gptkbp:family
|
gptkb:Enterobacteriaceae
|
|
gptkbp:firstDescribed
|
gptkb:Theobald_Smith
|
|
gptkbp:flagella
|
Peritrichous
|
|
gptkbp:genus
|
gptkb:Salmonella
|
|
gptkbp:gramStain
|
Gram-negative
|
|
gptkbp:growthTemperature
|
35-37°C
|
|
gptkbp:habitat
|
Intestinal tract of animals
Intestinal tract of humans
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Salmonella bacteria
|
|
gptkbp:incubationPeriod
|
6-72 hours
|
|
gptkbp:lactoseFermentation
|
Negative
|
|
gptkbp:motility
|
Motile
|
|
gptkbp:namedAfter
|
gptkb:Daniel_Elmer_Salmon
|
|
gptkbp:notableOutbreaks
|
Associated with eggs, poultry, meat, dairy, produce
|
|
gptkbp:notableSpecies
|
gptkb:Salmonella_enterica
gptkb:Salmonella_bongori
|
|
gptkbp:order
|
gptkb:Enterobacterales
|
|
gptkbp:oxidaseTest
|
Negative
|
|
gptkbp:oxygenRequirement
|
Facultative anaerobe
|
|
gptkbp:phylum
|
gptkb:Proteobacteria
|
|
gptkbp:prevention
|
Hand washing
Proper food handling
Cooking food thoroughly
|
|
gptkbp:publicHealthConcern
|
Yes
|
|
gptkbp:relatedTo
|
gptkb:Shigella
gptkb:Bacteria
|
|
gptkbp:resistantTo
|
Some strains are antibiotic-resistant
|
|
gptkbp:shape
|
Rod-shaped
|
|
gptkbp:symptom
|
Fever
Vomiting
Diarrhea
Abdominal cramps
|
|
gptkbp:transmission
|
Fecal-oral route
Contaminated food
Contaminated water
|
|
gptkbp:treatment
|
Antibiotics (for severe cases)
|
|
gptkbp:vaccineAvailable
|
Yes (for typhoid fever)
|
|
gptkbp:zoonotic
|
Yes
|
|
gptkbp:bfsParent
|
gptkb:Salmonellosis
|
|
gptkbp:bfsLayer
|
6
|