Although one cannot be completely immune to salmonella, humans can develop resistances against it. Whether you get sick or not from eating foods infected with salmonella depends upon your bodies inherent and developed resistance against it and the strain of salmonella in the food you are consuming.
The infective dose will depend upon the strain of Salmonella and the susceptibility of the person infected. It could be as low as 15-20 cells. See Related Links.
You can differentiate between different salmonella strains using serology. Each strain has its own combination of antigens. Depending on the O, H, and vi antigens, you can determine which strain is present. The O-antigen is the somatic polysaccharide antigen, the H-antigen is the flagellar antigen and the vi-antigen is the capsular antigen. Antibodies to most of the variants of these antigens are available commercially for use in labs. Adding an aliquot of specific antisera to a suspension of your salmonella spp, and incubating it for a few hours in a water bath will result in visible agglutination if your salmonella strain possesses the specific antigen to the antibody you added. For example, Salmonella typhi will show agglutination with O [9,12], H [d] and vi.
Basically, it's salmonella.
This is half of a question I think. If you meant H2CO3 then its carbonic acid. If you are talking about bacteria, then it may be the ID code for a strain of Salmonella, (very bad to eat).
you can get salmonella (do you mean raw meat?)
The ratio of lateral strain to the longitudinal strain is called as poissions ratio
Ferine means wild; untamed. Strain used with ferine means song. So ferine strain is 'wild song'.
you mean Salmonella and Escherischa coli both give you the runs and can kill
It depends on the strain. Some will cause nothing more than mild stomach upset, others can kill you within hours. Now who's hungry for egg salad?
Yes.
No they do not have salmonella in it only if they get contaminated then it is possible for some to have salmonella?