Introduction

• Salmonella is a disease-causing bacteria commonly found in animals, humans and other carriers, including food. Salmanella obtains its energy source from organic compounds, and are thus a chemoorganotroph. Salmonella can survive in a non-living entity for short periods of time, particularly in wet or moist environments.
  
  

Dispersement

• Salmonella is a zoonosis, a disease that can be passed from animals to humans and also vice versa. The most common way is unclean or unprepared food, found in larger kitchens or restaurants. For example, about 142,000 cases were reported of those who had consumed eggs from an infected hen, a type known as Salmonella enteriditis.
  It can also be spread from polluted standing water and from the waste of those already infected with it. But it can also be found in poultry that has not thawed correctly and, in several rare cases, from those who come in contact with infected snakes and/or turtles.
  
  

Symptoms and Prevention

• Salmonella can cause serious illness, especially in those with a pre-existing condition such as those with HIV. A few of the effects can include diarrhea, fever and stomach pains, but few who get it die.
  The most effective way to guard against the bacteria is to heat all food properly, especially making sure that the center is heated all the way through. Freezing food will not destroy it.
  Salmonella can be treated with an antibiotic, which varies depending on the type of salmonella bacteria a person or animal has come in contact with.