Salmonella is caused by the Salmonella genus of bacteria, specifically salmonella enteridica.
Salmonella typhi bacteria is the pathogen of typhoid.
Salmonella typhi, is the typhus pathogen, a gram-negative staph bacterium.
Salmonella Typhi is strictly a human pathogen. There are no animal reservoirs. Salmonella Typhimurium, on the other hand, is ubiquitous. I'd guess a few weeks, depending on conditions?
The most common illness caused by a food-borne pathogen would be diarrhea and intestinal cramps, such as what is caused by ingestion of pathogenic Salmonella.
Steptococcus, Pseudomonas, Mycobacterium tuberculosis, Salmonella etc. are pathogenic bacteria. Pathogenic viruses are Herpes virus, polyomavirus, Adenovirus etc.
Salmonella is a pathogen, which perishes after being heated to 55 celsius for 1 hour or 60 degrees celsius for 30 minutes. Food should be heated for 10 minutes at 75 degrees celsius so that the centre of the food reaches that temprature. Salmonella is not destroyed by frreezing, and prospers at normal body tempratures.
Salmonella is a living organism, a bacterial pathogen. If it is present ON lettuce, it got there because someone infected with Salmonella handled the lettuce without observing proper hygiene procedures (washing their hands and wearing protective gloves for food preparation) or by cross contamination in the water the salad was washed in - poor hygiene in the kitchen or farm.
Salmonella is a gram-negative bacteria pathogen; it is formed by a facultative anaerobic intracellular organism. These microorganisms form smooth rod-shape bacteria, approximately 0.5 micron x 2 microns, they attach together in pairs, chains, or by forming in spherical shaped colony. There are over 2,300 forms/types of Salmonella and NOT all are pathogenic. Salmonella bacteria can live out-side the body for weeks, with or without oxygen. Two common forms of this microorganism are Salmonella Typhimurium and Salmonella Enteritidis; these two varieties cause more than half of the salmonella infections each year.As stated above, Salmonella is a pathogenic(infectious)microorganism that occurs naturally in many varieties of foods; it is more commonly found in foods that are raw or undercooked. The bacterium grows naturally in eggs and poultry. Additionally, salmonella bacteria can be found in fish, shellfish, other meats, raw milk and other milk products; it has also been found in fruit juices, honey, peanut butter, tomatoes, lettuce, sprouts, Serrano peppers, spinach, melons … (FYI: Salmonella has also shown up in dry pet foods.)
Salmonella eats other salmonella