salmonella
UK: sælməˈnɛlə | US: sælməˈnɛlə
n. a genus of rod-shaped, Gram-negative bacteria that cause food poisoning and typhoid fever in humans and animals.
salmonella = salmon<*Salmon (surname)> + ella<diminutive suffix>
- salmon: Named after American veterinary surgeon Daniel Elmer Salmon (1850–1914), who led the research team that first isolated the bacterium.
- ella: A Latin-derived diminutive suffix often used in taxonomy to denote bacterial genera (e.g., Shigella, Klebsiella).
Etymology Origin:
The word salmonella is an eponym, honoring Daniel Salmon, though he did not personally discover the bacterium. His team member Theobald Smith first identified the strain (Salmonella choleraesuis) in 1885. The suffix -ella reflects microbiological naming conventions, giving the term a scientific and diminutive tone. The name’s logic lies in commemorating Salmon’s contributions to veterinary pathology, while the suffix aligns with Latinized biological nomenclature.
Salmonella infections are commonly linked to undercooked poultry or eggs.
The outbreak was traced to Salmonella-contaminated lettuce.
Proper food handling reduces the risk of salmonella poisoning.
Scientists are studying antibiotic-resistant strains of salmonella.
Pets like reptiles can sometimes carry salmonella without showing symptoms.