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Salmonella Spp Salmonella Spp Bilimsel sınıflandırma Üst âlem: Bacteria Şube: Proteobacteria Sınıf: Gammaproteobacteria Takım: Enterobacterales Familya: Enterobacteriaceae Cins: Salmonella Salmonella, tifo, paratifo ve gıda zehirlenmesine yol açabilen, çubuksu, Gram- negatif bir enterobakteri cinsidir.[2] Salmonella türleri hareketlidir (motildir), hidrojen sülfür üretirler.[ Tarihçe Salmonella Amerikalı bir patolog olan Daniel Elmer Salmon'a atfen adlandırılmıştır, ancak aslında bakteriyi 1885'te domuzlarda ilk keşfeden onun ortağı Theobald Smith'tir (Smith anafilaksi üzerine çalışmalarıyla daha iyi bilinir).[4][5] Mikrobiyoloji Salmonella Gram-negatif bir bakteridir. Klinik laboratuvarda genelde MacConkey agar, XLD agar, XLT agar, DCA agar, veya Önöz agar ile izole edilir. Bağırsak enfeksiyonuna neden oldukları ve sağlıklı bağırsakta bulunan diğer bakteriler çok daha fazla sayıda olduğu için, ilk izolasyonunda seçici (selektif) bir ortam kullanılması gerekir. Klinik numunelerde salmonella sayıları o kadar düşük olabilir ki dışkı rutin olarak bir zenginleştirme kültürüne tabi tutulur, örneğin selenit buyyonu veya Rappaport Vassiliadis soya pepton buyyonu. Bu ortamlar normal bağırsak florasının büyümesine engelleyicidir ama salmonella turlerinin çoğalmasını sağlarlar. Ardından, zenginleştirme ortamını birincil seçici ortama inoküle ederek salmonellalar izole edilir. Kan agarında 2–3 mm çaplı, nemli koloniler oluştururlar. Hücreler uzun süre 25-28 °C aralığında büyütüldekleri zaman bazı türler bir biyofilm oluştururlar, bu biyofilm karmaşık karbonhidratlar, selüloz ve proteinlerden oluşur. Salmonellalar genelde laktoz fermantasyonu yapmazlar; çoğu hidrojen sülfür üretir, ferrik amonyum sitrat içeren ortamda bu gaz tepkiyerek kolonilerin ortasında siyah bir nokta oluşmasına neden olur. Sınıflandırma Salmonella taksonomisi karmaşıktır.[6],[7] 2021 itibarıyla, bu cinsin içinde yer alan 3 tür sayılmaktadır: S. bongori (evvelden alttür V) , S. enterica (evvelden S. choleraesuis olarak anılan) ve 2005 yılında eklenen S.subterranea[8][9]. Tip türü olan S.enterica altı alttürden oluşur: I—enterica II—salamae IIIa—arizonae IIIb—diarizonae IV—houtenae V—geçersiz (şimdi S. bongori olarak adlandırılmış) VI—indica Ayrıca, her 3 türde de pek çok (2500'den fazla) serovar mevcuttur, bunlar çok çeşitli ortamlarda bulunurlar ve pek çok farklı hastalıkla ilişkilidirler. İnsanlardan elde edilebilen izolatların çok büyük bir kısmı (> %99.5) S. enterica alttürüdür. ABD Hastalık kontrol ve önleme Merkezleri (Centers for Disease Control and Prevention; CDC) bu karmaşıklığı sadeleştirmek amacıyla Salmonella türlerinin yalnızca cins ve serovarları ile anılmasını önerir. Örneğin, teknik olarak daha doğru olması gereken "Salmonella enterica alttür enterica serovar typhi" yerine "Salmonella typhi" olarak anılması önerilir. Salmonella izolatları en yaygın olarak serolojilerine (Kauffman-White sınıflandırması) göre sınıflandırılırlar.[6] Esas ayrım önce somatik o antijeni, sonra da kamçı (flagella) H antijenlerine göre yapılır. Bir izolatın tam olarak tanımlanabilmesi için hem faz 1 hem de faz 2 H antijenleri gerekir ama rutinde bu yapılmaz. Örnekler: Salmonella enteritidis (1,9,12:g,m) - mevcut o antijenleri 1, 9 and 12'dir; H antijenleri g ve m'dir. Salmonella typhi (9,12,Vi:d:-) - O antijenleri 9, 12; H antijeni d: Vi antijeni bacteri kapsülünde yer alır, Virülans faktörü olarak etki ettiği için böyle adlandırılır. Klinik laboratuvarda ancak az sayıda serovarlara bakılır (diğerleri seyrektir veya klinik olarak önemli sayılmaz). İngiltere sağlık bakanlığı (Health Protection Agency) şu antijenlerin rutin olarak bakılmasını önerir: O antijenleri: 2 4 6.7 8 9 and 3.10 Faz 1 H antijenleri: a b d E G i r Vi Faz 2 H antijenleri: 1,2 1,5 1,6 1,7 Bu panel ile tanımlanamayan izolatlar daha teşeküllü bir referans laboratuvarına yollanır. Dikkat: Salmonella bakterisi su kaplumbağalarından size bulaşabilir. Önleme Gıda kaynaklı bir hastalık olarak Salmonella 'nın önlenmesi için gıdalara temas eden yüzeylerin etkin bir şekilde temizlenmesi gerekmektedir. Derinin mikroplardan arındırılması için alkol etkili bir maddedir. Kuaterner amonyum alkolle beraber kullanılınca temizleyici etki daha uzun süreli olur. Karbondioksitle karışık alkol buharı veya sodyum hipoklorit (çamaşır suyu) sağlık kurumlarında ve gıda sanayisinde yüzeylerdeki Salmonellayı yok etmek için kullanılır. Çiğ yumurta içeren gıdalar pişirilmeli veya uzun süre saklanacaklarsa dondurulmalıdır. Salmonella-bağlantılı hastalıklar Ana madde: Salmonellozis Hastalık yapan Salmonella türleri, yakın zamanda, pek çok serovarı olan Salmonella enterica adlı tek bir tür olarak yeniden sınıflandırılmışlardır. Salmonella Typhi tifoya neden olur. Diğer salmonellalar sıkça gıda kaynaklı hastalıkların nedenidir, özellikle kümes hayvanları ve çiğ yumurtadan kaynaklanırlar.Hayvancılıkta antibiyotiklerin rutin kullanımı yüzünden oluşmuş antibiyotik dirençli salmonella suşlarının enfeksiyonu sorunlu olabilir.[10] Kırmızı et ve et ürünleri, kontamine süt, pastacılık ürünleri, krema, dondurma ve kabuklu deniz ürünleri insanların enfekte olmasına neden olan en önemli kaynakları oluşturur. Özellikle hayvan gübresi kullanılarak veya fekal içerikli suyla yetiştirilen ve iyi temizlenmeyen birçok bitkisel gıda da enfeksiyona nedendir. Gıda kaynaklı Salmonella enfeksiyonları etkeni içeren gıdanın tüketiminden yaklaşık 12-36 saat sonra ortaya çıkar ve semptomlar genellikle 1-4 gün içinde kaybolur. Belirtiler; diyare, karın krampı, ateş (>38 °C), kusma, genel durum bozukluğu ve baş ağrısıdır. Hastalıktan en çok bebekler, yaşlılar ve bağışıklık sistemi baskılanmış insanlar etkilenirken ölüm oranı % 0.1-0.2 arasında değişir. Tifo ve paratifo istisnaları dışında, salmonellozis bir kan enfeksiyonu değildir. .
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