Query: NC_004631:283289 Salmonella enterica subsp. enterica serovar Typhi Ty2, complete Lineage: Salmonella enterica; Salmonella; Enterobacteriaceae; Enterobacteriales; Proteobacteria; Bacteria General Information: This pathogenic strain of Salmonella typhi was isolated in the early 1970s. It contains no multidrug resistance plasmids and has been used for vaccine development. This serovar is a human-specific organism that causes the life-threatening illness Typhoid fever which is acquired by coming into contact with contaminated food or water. Annually, 17 million people are infected, with 600,000 fatalities, mostly in developing countries. It contains multiple fimbrial operons that may be used to create extracellular appendages for attachment and entry into host intestinal epithelial cells. Causes enteric infections. This group of Enterobactericiae have pathogenic characteristics and are one of the most common causes of enteric infections (food poisoning) worldwide. They were named after the scientist Dr. Daniel Salmon who isolated the first organism, Salmonella choleraesuis, from the intestine of a pig. The presence of several pathogenicity islands (PAIs) that encode various virulence factors allows Salmonella spp. to colonize and infect host organisms. There are two important PAIs, Salmonella pathogenicity island 1 and 2 (SPI-1 and SPI-2) that encode two different type III secretion systems for the delivery of effector molecules into the host cell that result in internalization of the bacteria which then leads to systemic spread.
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
General Information: This organism produces one of the most potent and deadly neurotoxins known, a botulinum toxin that prevents the release of acetylcholine at the neuromuscular junction, thereby inhibiting muscle contraction and causing paralysis. In most cases the diseased person dies of asphyxiation as a result of paralysis of chest muscles involved in breathing. The spores are heat-resistant and can survive in inadequately heated, prepared, or processed foods. Spores germinate under favorable conditions (anaerobiosis and substrate-rich environment) and bacteria start propagating very rapidly, producing the toxin.Botulinum toxin, and C. botulinum cells, has been found in a wide variety of foods, including canned ones. Almost any food that has a high pH (above 4.6) can support growth of the bacterium. Honey is the most common vehicle for infection in infants. Food poisoning through C. botulinum is the most frequent type of infection caused by this bacterium. The wound botulism that occurs when C. botulinum infects an individual via an open wound is much rarer and is very similar to tetanus disease. There are several types of botulinum toxin known (type A through type F), all of them being neurotoxic polypeptides. The most common and widely distributed are strains and serovars of C. botulinum that produce type A toxin.