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Salmonella spp. is one of the most common causes of foodborne diseases. Infections are mainly caused by the consumption of food of animal origin contaminated with Salmonella. To date, over 2,610 serotypes have been recognised, but only several show epidemiological importance. The number of human cases caused by Salmonella 1,4,[5],12:i:- has increased over the last decade, and they have become one...
Standard Salmonella isolation procedure is focused on the detection of strains showing properties typical for Salmonella enterica subsp. enterica. The paper describes a case of the isolation of sucrose-fermenting Salmonella Anatum strain. Atypical biochemical properties might influence the sensitivity of method used in Salmonella diagnostics. The performed comparison study revealed the unique property...
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