Course # DL-003: Update on Salmonella Foodborne Gastroenteritis

by James I Mangels, MA, CLS, MT (ASCP) - Consultant - Microbiology Services, Santa Rosa, CA

Approved for 3.0 CE
Level of Difficulty: Intermediate


Foodborne infections are an important public health problem in the United States (1). For the year 2010, the Centers for Disease Control and Prevention (CDC) estimated that all foodborne infections from various viral and bacterial sources caused 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the U.S. (1,2). Most foodborne infections are self-limiting and the symptoms usually go away in 5-7 days; however, in some instances there can be serious complications.


  1. Introduction
  2. History of Salmonella Gastroenteritis
  3. Salmonella Nomenclatur
  4. Transmission of Salmonella
  5. Illness/Symptoms of Salmonella Gastroenteritis
  6. Complications of Salmonella Gastroenteritis
  7. Microbiology of Salmonella
  8. Pathogenic Mechanisms of Salmonella
  9. Diagnosis and Identification of Salmonella Gastroenteritis
  10. Treatment of Salmonella Gastroenteritis
  11. How to Prevent Salmonella Gastroenteritis
  12. Conclusions
  13. References


After completing this course the participant will be able to:

  • outline the history of Salmonella gastroenteritis
  • discuss the incidence of Salmonella infection in the U.S.
  • explain the pathogenicity factors of Salmonella
  • describe the symptoms of Salmonella gastroenteritis
  • explain how Salmonella is identified
  • state methods to prevent Salmonella gastroenteritis
  • outline methods of treatment of Salmonella


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