Salmon safety
Feed contaminant.
Most salmon sold in U.S. supermarkets and restaurants are farmed and labeled Atlantic salmon.
Read Also:
- Histiocytic necrotizing lymphadenitis: Definition
Salmonellosis. For more information, please read MedicineNet’s Salmonella article.
- Salmonella genome
The entire genetic complement (the DNA) of Salmonella bacteria. The genomes of two strains of Salmonella bacteria have been sequenced. One strain is responsible for typhoid; the other causes food poisoning. The two strains of Salmonella are called Typhi and Typhimurium. Typhi, the typhoid agent, attacks the liver, spleen and bone marrow. Typhimurium lives in […]
- Salmonellosis
Infection with bacteria belonging to the genus Salmonella. Salmonellosis is a common cause of food poisoning as, for example, from raw eggs. It is also transmitted by a wide variety of animals including infected pet reptiles and amphibians (snakes, turtles, lizards, frogs, turtles), chickens, ducklings, hamsters, dogs and cats. The symptoms of salmonellosis usually begin […]
- Salpingo-oophorectomy
Removal of the fallopian tubes and ovaries.
- Salt
In medicine, salt usually refers to sodium chloride, table salt, used for seasoning food, for the preservation of meat, etc. Salt is found in the earth and in sea water and is isolated by evaporation and crystallization from sea water and other water impregnated with particles of salt. The salt content of food is usually […]