1、菌株名称：鼠伤寒沙门菌 Salmonella enterica subsp. Enterica
3、菌种其他保藏中心编号：ATCC14028
4、具体用途：研究；教学
斜面菌种和冻干菌种应在2~8℃保存。
1、培养基：Nutrient Agar 营养琼脂培养基
2、培养温度：37℃
3、培养时间：24-48h
1、冻干首次活化，干粉要全部用完，不能保留，参考“开管说明”用无菌吸管吸取0.3ml~0.5ml的培养液（即以上建议的培养基配方，不加琼脂）或者无菌水，滴入冻干管中，轻轻振荡至其溶解，吸取全部菌悬液，接种在培养基上（建议不超过2支斜面或平板；若接种液体培养基，则试管中液体培养基不超过5ml为宜） ；
2、复苏后，微生物菌种应保藏于建议的温度、清洁和干燥的地方，室温放置时间过长会导致菌种衰退。
3、初次使用时请按照本说明书推荐条件进行复活培养，如使用其它类型培养基或培养条件造成菌种不活等损失，泰斯拓生物不负责任。
4、使用者应保证菌种的安全存储和操作，带菌废弃物应高压灭菌处理后丢弃。
Salmonella enterica (formerly Salmonella choleraesuis) is a rod-headed, flagellate, facultative anaerobic, Gram-negative bacterium and a species of the genus Salmonella.[1] A number of its serovars are serious human pathogens.
Main article: Salmonellosis
Most cases of salmonellosis are caused by food infected with S. enterica, which often infects cattle and poultry, though other animals such as domestic cats and hamstershave also been shown to be sources of infection in humans. Investigations of vacuum cleaner bags have shown that households can act as a reservoir of the bacterium; this is more likely if the household has contact with an infection source (i.e., members working with cattle or in a veterinary clinic).
Raw chicken eggs and goose eggs can harbor S. enterica, initially in the egg whites, although most eggs are not infected. As the egg ages at room temperature, the yolk membrane begins to break down and S. enterica can spread into the yolk. Refrigeration and freezing do not kill all the bacteria, but substantially slow or halt their growth. Pasteurizing and food irradiation are used to kill Salmonella for commercially produced foodstuffs containing raw eggs such as ice cream. Foods prepared in the home from raw eggs, such as mayonnaise, cakes, and cookies, can spread salmonellae if not properly cooked before consumption.
S. enterica genomes have been reconstructed from up 6,500 year old human remains across Western Eurasia, which provides evidence for geographic widespread infections with systemic S. enterica during prehistory, and a possible role of the Neolithization process in the evolution of host adaptation.[5] Additional reconstructed genomes from colonial Mexico suggest S. enterica as the cause of cocoliztli, an epidemic in 16th-century New Spain.
