Ngo-1885, i-Salmonella nezinye zahlukanisa i-Salmonella choleraesuis phakathi nobhadane lwekholera, ngakho yaqanjwa ngokuthi i-Salmonella.Ezinye i-Salmonella ziyingozi kubantu, ezinye zingamagciwane kuphela ezilwaneni, kanti ezinye ziyingozi kubantu nasezilwaneni.I-Salmonellosis yigama elivamile lezinhlobo ezahlukene zabantu, izilwane ezifuywayo nezilwane zasendle ezibangelwa izinhlobo ezihlukahlukene ze-Salmonella.Abantu abangenwe yi-Salmonella noma indle yabathwali bangangcolisa ukudla futhi kubangele ubuthi ekudleni.Ngokwezibalo, phakathi kwezinhlobo zobuthi bokudla kwebhaktheriya emazweni ahlukahlukene emhlabeni, ubuthi bokudla obubangelwa i-Salmonella buvame ukuba phambili.I-Salmonella futhi ingeyokuqala ezindaweni ezimaphakathi nezwe ezweni lami.
Ikhithi yokuhlonza ye-Kwinbon ye-salmonella nucleic acid ingasetshenziselwa ukutholwa kwekhwalithi esheshayo ye-salmonella nge-isothermal nucleic acid amplification ehlanganiswe nobuchwepheshe bokutholwa kombala we-fluorescent we-chromogenic in vitro.
Izinyathelo zokuvimbela
I-Salmonella akulula ukukhiqiza kabusha emanzini, kodwa ingaphila amasonto angu-2-3, esiqandisini ingaphila izinyanga ezingu-3-4, endaweni yemvelo yendle ingaphila izinyanga ezingu-1-2.Izinga lokushisa elilungile ukuze i-Salmonella isakazeke ngu-37 ° C, futhi ingakhula ngobuningi uma ingaphezu kuka-20 ° C. Ngakho-ke, ukugcinwa kokushisa okuphansi kokudla kuyisinyathelo esibalulekile sokuvimbela.
Isikhathi sokuthumela: Aug-18-2023