izindaba

Ngo-1885, i-salmonella nezinye i-salmonella choleraesuis yodwa ye-salmonella phakathi kobhubhane lwekholera, ngakho-ke yaqanjwa ngokuthi iSalmonella. Abanye be-salmonella bangama-pathogenic kubantu, abanye bangama-pathogenic kuphela ezilwaneni, kanti abanye bangama-pathogenic kubo bobabili abantu nasezilwaneni. I-Salmonellosis yigama elijwayelekile lezindlela ezahlukahlukene zabantu, izilwane ezifuywayo nezilwane zasendle ezibangelwa izinhlobo ezahlukene ze-salmonella. Abantu abangenwe yi-salmonella noma indle yabathwali bangangcolisa ukudla futhi bangenze ubuthi bokudla. Ngokusho kwezibalo, phakathi kwezinhlobo ze-bacteri ukudla buthi ubuthi emazweni ahlukahlukene emhlabeni, ubuthi bokudla obubangelwa yi-salmonella buvame kakhulu. USalmonella ubuye ungowokuqala ezindaweni zasekuqaleni ezweni lami.

I-Kwinbon's Salmonella nucleic acid detection detection ingasetshenziselwa ukutholwa okusheshayo kwe-salmonella nge-isothermal nucleic acid amplavision ehlanganiswe nodayi we-fluorescel chromogenic kubuchwepheshe bokutholwa kwe-vitro amplofication.

Izindlela zokuvimbela

I-Salmonella akulula ukukhiqiza kabusha emanzini, kepha ingasinda emavikini ama-2-3, esiqandisini ingasinda ezinyangeni ezi-3-4, endaweni yemvelo ye-FECES ingasinda ezinyangeni ezi-1-2. Izinga lokushisa elifanele le-salmonella ukuze lisakaze lingu-37 ° C, futhi lingavusa inani elikhulu lapho lingaphezulu kwama-20 ° C. Ngakho-ke, ukugcinwa okuphansi kokudla kuyindlela ebalulekile yokuvimbela.