MA+Pathogen

=Salmonella([|http://www.restaurant.org/foodsafety/how_to_pathogens.cfm)]= http://www.channel4.com/science/microsites/B/bodystory/bad_salmon.html


 * bacteria found on raw meats, poultry, and eggs (raw food)
 * salmonella is killed in 130 degrees F for two hours and 165 degrees f for a few seconds.
 * a person with salmonella can pass it on through contact for days or months after getting it through contact and "inadequate" hand washing.
 * symptoms of someone with salmonella is headache, abdominal pain, diarrhea, nausea, vomiting, dehydration, fever, and loss of appetite
 * symptoms occur 6-72 hours after ingestion and last 2-3 days.
 * when salmonella enters the body some die but the ones that live invade the cells on the inner lining of the stomach and multiply
 * when the salmonella enters a cell it eventually dies and blows open, which spreads salmonella to other cells eventually there are four million of the bacteria in the stomach
 * macrophages are alerted when the cells begin to die...the macrophages catch the salmonella and attack them with poison. salmonella has a countr poison to the macrophages...so if this doesn't initially work...signals are sent through the intestine that sends everything in the stomach up to the esophagus to be thrown up
 * since most of the bacteria is already far down the small intestine it continues to push it out at an increasing rate giving the body diarrhea which flushes the body of salmonella
 * helper t cells then attack infected macrophages and give them a chemical that makes them bigger in size and more effective
 * if the body is slow in this process antibiotics also helps kill salmonella[[image:salmonella2409_468x398.jpg]]