| dc.description.abstract | Salmonella is a rod-shaped, non-spore forming, gram-negative bacterium. The most common serotypes in Norway are S.Enteritidis and S. Typhimurium. The bacteria are excreted with faeces and transmitted through contaminated feedstuff, food and water, as well as by direct contact with infected animals or humans under poor hygienic conditions. Healthy carriers can excrete the bacteria without showing clinical signs of disease. The dose needed to cause infection us usually high, and the bacterium need to multiply in food preparations for achieving adequate infectious dose. Salmonella multiples well in food stores without adequate cooling, and the bacteria can survive for long time in dry food such as spices and chocolate. | en_US |
