What is the difference between salmonella and listeria

You can also get the infection by swallowing water in a swimming pool contaminated with human waste. Read more about E.

Washington, D. A-Z Index. What is the difference between Salmonella and E. Salmonella and E. Posted in: Public Health and Safety. Generally, the Listeria clinical strains are susceptible to the common antibiotics because only a minority results as being resistant to antimicrobial agents. In the same way, several strains detected from food exhibited resistance to antimicrobials not suitable against listeriosis [ 8 ]. Pregnant women can carry Listeria asymptomatically in their gastrointestinal tract or vagina and the risk of transmitting this infection to their babies is high.

The consequence of listeriosis to human health is a very important issue due to its virulence mainly in children with an underlying immunodeficiency. Symptoms include fever, headache, abdominal pain, diarrhea, vomiting, and convulsions.

Listeria which is saprophyte in the environments such as water, soil, and food, once internalizes into the mammalian host, shows its virulence through the expression of many gene products reported in Figure 3 [ 10 ]. Phagocytosis of Listeria. Genre: Salmonella. Salmonella is the most commonly isolated bacterial agent of foodborne and epidemic infections. It was reported for the first time in , in a case of swine fever by the American doctor Daniel Elmer Salmon.

The genus Salmonella is characterized by Gram-negative facultative anaerobic bacilli without spores. They are mobile through peritrichous flagella with the exception of S. Salmonella is present in the environment and can be either commensal or pathogen for men and various animals; some serotypes are exclusively pathogen for humans i.

In humans, there are two kind of infectious diseases: typhoid and paratyphoid fever [ 13 ]. Salmonella infection is transmitted through fecal route by the ingestion of contaminated food and drink.

Salmonella typhi is responsible for typhoid fever, and its transmission can occur, especially in developing countries, by water and food infected or with direct contact among people, especially in poor hygienic conditions. The minimum infectious dose can be less than 15—20 cells. In most cases, Salmonella infection occurs in mild form and resolves on its own within a few days. Clean and disinfect surfaces contaminated by vomit or diarrhea use a bleach-based household cleaner as directed on the label.

Clean and disinfect food preparation equipment and surfaces. If you are ill with diarrhea or vomiting and for two days afterwards, do not cook, prepare, or serve food for others. Wash fruits and vegetables and cook oysters and other shellfish thoroughly before eating them. Wash clothing or linens soiled by vomit or fecal matter immediately. Remove the items carefully to avoid spreading the virus.

Machine wash and dry. Sources Food: A variety of foods have been linked to Salmonella, including vegetables, chicken, pork, fruits, nuts, eggs, beef and sprouts. Incubation period 6 hours to 6 days Symptoms Diarrhea, fever, stomach cramps, vomiting Duration of illness 4 to 7 days What to do Drink plenty of fluids and get rest. Prevention Avoid eating high-risk foods, including raw or lightly cooked eggs, undercooked ground beef or poultry, and unpasteurized raw milk.

Wash your hands after contact with animals, their food or treats, or their living environment. Sources Contact with an infected person or consumption of contaminated food or water. Shigella foodborne outbreaks are most often associated with contamination by a sick food handler. Incubation period 1 to 7 days usually 1 to 2 days Symptoms Sudden stomach cramping, fever, diarrhea that may be bloody or contains mucus, nausea, and feeling the need to pass stool even when the bowels are empty.

Duration of illness 5 to 7 days Who's at risk? Children, especially toddlers aged , though anyone can be infected with Shigella.

Stay home from school or work to avoid spreading the bacteria to others. If you cannot drink enough fluids to prevent dehydration or have bloody diarrhea, call your doctor.

Prevention Wash hands with soap carefully and frequently, especially after going to the bathroom, after changing diapers, and before preparing foods or beverages. Stay home from healthcare, food service, or childcare jobs while sick or until your health department says it's safe to return. Keep children with diarrhea out of child care settings and school while they are ill. Dispose of soiled diapers properly.

Disinfect diaper changing areas after using them. Supervise handwashing of toddlers and small children after they use the toilet. Do not prepare food for others while ill with diarrhea Avoid swallowing water from ponds, lakes, or untreated pools. Avoid having sex vaginal, anal, or oral for one week after you no longer have diarrhea.

When traveling in developing countries, drink only treated or boiled water, and eat only cooked hot foods or fruits you peel yourself. Sources People who carry the bacteria Staphylococcus aureus Staph , which is commonly found on the skin, can contaminate food if they don't wash their hands before touching it. Foods that are not cooked after handling, such as sliced meats, puddings, pastries, and sandwiches, are especially risky if contaminated with Staph.

Incubation period 30 minutes to 8 hours Symptoms Sudden start of nausea, vomiting, and stomach cramps. Most people also have diarrhea. Duration of illness 1 day What to do Drink plenty of fluids. Your doctor may give you medicine to decrease nausea and vomiting. Prevention Use a food thermometer and cook foods to their safe minimum internal temperature.

Wash your hands for 20 seconds with soap and water before, during, and after preparing food, and before eating. Do not prepare food if you are ill with diarrhea or vomiting. Wear gloves while preparing food if you have wounds or infections on your hands or wrists. Sources Most people become infected by eating raw or undercooked shellfish, particularly oysters. Certain Vibrio species can also cause a skin infection when an open wound is exposed to salt water or brackish water.

Brackish water is a mixture of fresh water and salt water. It is often found where rivers meet the sea. Incubation period Vibrio wound infection: 1—7 days Gastrointestinal illness: 2—48 hours Symptoms In healthy people: Diarrhea, vomiting, abdominal pain In high-risk people: Sudden chills, fever, shock, skin lesions Duration of illness 3 days, when spread through food. Duration of wound infections is variable.

What to do If you have symptoms within a few days after eating raw or undercooked seafood, especially oysters, or develop a skin infection after being exposed to salt water or brackish water, contact your doctor.

Most listeria infections are so mild they can go unnoticed. However, in some cases, a listeria infection can lead to life-threatening complications, including:. If you're pregnant or you have a weak immune system, be particularly cautious about listeria. Take additional precautions with these types of foods:. Mayo Clinic does not endorse companies or products. Advertising revenue supports our not-for-profit mission.

This content does not have an English version. This content does not have an Arabic version. Overview Listeria infection is a foodborne bacterial illness that can be very serious for pregnant women, people older than 65 and people with weakened immune systems.

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