Salmonellosis

The minimum temperature would be 150 degrees fahrenheit

Salmonella is actually the name of the microorganism. The disease it is responsible for is called salmonellosis. There is a link below to an article on the bacterium for further information.

Generally it depends on which type of Salmonella spp. is asked.

Salmonella typhi is the most pathogenic one causing typhoid fever. The patient has an increasing fever after about a week after ingestion. Symptoms are headache, diarrhea, myalgia, anorexia and later to Typhus( delirium) and further complications such as meningitis, hepatosplenomegaly, myocarditis and an interstital pneumonia.
The most severe part is a perforation of the GI tract and a mostly deadly peritonitis.

This count for S. typhi, other Salmonella strains cause much less severe gastroenteritis and are self limited.

Further references: http://en.wikipedia.org/wiki/Typhoid_fever

Yes.

CAFO eggs (um, "grocery-store" eggs) are irradiated to reduce contamination, chiefly salmonella.

Be careful not to cross contaminate the chicken (aka don't let it touch other food or any surface or utensil that has touched other food), buy fresh chicken, use proper gloves when handling food, and always heat it up to the proper temperature using a meat thermometer to check that the inside of the thickest part is hot enough to kill the salmonella.

love is the common term of salmonella plus when you have a boyfriend your salmonella is inlove

a rod shape with little hairs and a tail

Enteric fever is the name given to typhoid fever. It is caused by bacillus salmonella typhimurium. You do not have non salmonella enteric fever. So salmonella enteric is not very correct term. But still the term is used to stress the seriousness of the disease.

It is a bacteria.

Salmonella is a bacteria that gives you "the runs". that means that you have to go to the bathroom again and again and AGAIN. it does not kill you, but it is a bother. It will only kill those who are very young, very old, or very sick people in general.

green

Mainly lizards or amphibians

The color of salmonella in DCA medium is light to dark pink.

yes you get it by eating raw meat and some fish

No, Salmonella is caused by bacteria not by viruses. You can only vaccinate against viral diseases.

The symptoms of salmonella enteritis's include diarrhea, fever, and abdominal cramps. This occurs 12 to 72 hours after getting infected.

any and everyone who eats the wrong foods

because it has a negative affect on people

uhhh.....i don't kow, yes im Asian ;)

The only way to know for certain if you have salmonella is to be assessed by a health professional. This usually includes lab tests.

You may have salmonella infection if you have a fever, vomiting, diarrhea, GI cramps. These may last up to 4 days. You may become dehydrated and will have to have IV fluids. Talk to your doctor if you feel very ill.

you can get salmonella from uncooked or not cooked enough food such as chicken your meats really. hoped this helped :)

SO, basically, after the salmonella has eradicated all the barriers that the body has set, for example anti bodies (help fight against any bacterias in the white blood cell) it enters the immune system and divides every 20 minutes and reproduces the same way our cells do, sort of like cloning.

One day after and you should be ok, but I wouldn't suggest you do it, as you are still taking a slight risk-eggs are the most dangerous dairy food if eaten after the date stated on the front of their label, as over time you then have the risk of catching salmonella poisoning. The UK government Food Standards Agency (FSA) is the most cautious, due to the potential risk of salmonella in some eggs (salmonella in eggs can occur naturally), they state that although with other dairy products you can use the standard taste tests to see if its still edible, but you should never eat any eggs after this "best before" date at all. I would advise you to do the same!

Read here:

http://www.eatwell.gov.UK/foodlabels/labellingterms/bestbefore/

The date on most dairy products is not when the food goes mysteriously completely bad and is unsafe to eat, it is the date that stores can no longer sell them, as according to them its no longer considered "fresh" or at the height of its taste. With all dairy products (milk/eggs/cheese etc) we are advised to treat these dates like a "use by" (usually shown on non-dairy products), and should be eaten before whats stated on the front. I would be cautious with all dairy products-you may not notice any taste difference eating dairy the day after the "use by" date, but the level of bacteria growth in most dairy foods (especially in milk or similar products after opening) does increase rapidly over a couple of days, so you can end up feeling sick if you drunk too much milk that had gone off!

With eggs, its the possibility of an egg having a high level of salmonella that's the risk over time, not how fresh it still is. Confusingly, with most other egg safety websites, eggs kept in the fridge they should be ok up to roughly 3 weeks after purchase, but we can never be completely clear as to when any purchased eggs were received by the supermarket to sell - so that makes it difficult for the customer to decide how long they can be kept for. Some US websites even state you can keep an egg from its date of "birth" 5 weeks afterwards. Interestingly, some websites state that the safest eggs may well be those that are NOT organic, as the organic ones may not have been injected with much needed anti-bacterial chemicals in order to last longer (and possibly even reduce the amount of salmonella found in 1 or more out of 100 eggs).

The bottom line is to always cook your eggs thoroughly and store them in a cold part of your fridge (ie not the side of the door), and never attempt to cook/eat an egg with a cracked shell, no matter how small. I usually bin eggs straight after the best before date just to be extra cautious, but the general rule is still if you are not sure, simply bin it. If I had a family to cook for, I would be extra wary-you don't want anyone to catch anything, do you? Crack the shell, if the egg or its yolk acts, looks or smells bad, don't even attempt to eat it! To avoid the higher risks of poisoning from any salmonella that may be present, simply try not to eat any eggs after this date at all.

Here are some general facts:-

http://eggs.ab.ca/about-eggs/faq

http://www.eggsafety.org/consumers/consumer-faqs#Handling1

http://www.foodsafety.gov/keep/charts/eggstorage.HTML

http://www.netdoctor.co.UK/health_advice/facts/salmonella.htm