labarai

A shekara ta 1885, Salmonella da sauransu sun ware Salmonella choleraesuis a lokacin annoba ta kwalara, don haka aka sa masa suna Salmonella. Wasu Salmonella suna cutar da mutane, wasu kuma dabbobi ne kawai, wasu kuma suna cutar da mutane da dabbobi. Salmonellosis kalma ce ta gaba ɗaya ga nau'ikan mutane daban-daban, dabbobin gida da namun daji waɗanda nau'ikan Salmonella daban-daban suka haifar. Mutanen da suka kamu da Salmonella ko najasar masu ɗaukar kaya na iya gurɓata abinci kuma su haifar da gubar abinci. Bisa kididdigar da aka yi, daga cikin nau'o'in guba na kwayoyin cuta a kasashe daban-daban na duniya, gubar abinci da Salmonella ke haifarwa sau da yawa a matsayi na farko. Salmonella kuma ita ce ta farko a yankunan ƙasata.

Kwinbon's salmonella nucleic acid kit za a iya amfani da kit ɗin ganowa cikin sauri don gano ƙimar salmonella ta hanyar haɓakar haɓakar nucleic acid na isothermal haɗe da fasahar gano haɓakar haɓakar haske ta chromogenic in vitro.

Matakan rigakafi

Salmonella ba shi da sauƙi a haifuwa a cikin ruwa, amma zai iya tsira makonni 2-3, a cikin firiji zai iya tsira watanni 3-4, a cikin yanayin yanayi na feces zai iya tsira watanni 1-2. Mafi kyawun zafin jiki na Salmonella don yaduwa shine 37 ° C, kuma yana iya yaduwa da yawa lokacin da ya wuce 20 ° C. Saboda haka, ƙananan zafin jiki na abinci shine muhimmin ma'aunin rigakafi.