Salmonella typhimurium is the most common cause of bacterial infections in the GI tract, especially during the summer when people are handling raw foods (eggs, chicken, beef, fruits and vegetables). A person infected with this organism will develop abdominal pain, vomiting and diarrhea. In most instances, the infection is self-limited, but some will develop a blood infection which can lead to a high fever (“typhoid fever”), that can be fatal. Asymptomatic carriers of this organism can shed the bacteria. Such sheddingis the way in which “Typhoid Mary” spread the disease as a domestic cook in the early 1900’s. The photo is from a study to understand how the colon normally mounts a vigorous defense against infection by the bacteria (yellow in this image) before it reaches the blood stream.
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