Salmonella enterica subsp. Saint-Paul

Sal·mo·nel·la en·ter·i·ca subsp. Saint-Paul

(salmō-nelă en-teri-kă sānt pawl) A variety of anaerobic bacteria, previously thought extremely rare, which caused hundreds to sicken in the summer of 2008 in more than two dozen U.S. states. Although tomatoes were likely the causative agent, suspicions were also raised about salsa, scallions, and some species of hot peppers (e.g., jalapeno). Florida and Mexico were thought to be the source of the tainted food(s).

单词	salmonella enterica subsp. saint-paul
释义	Salmonella enterica subsp. Saint-Paul Sal·mo·nel·la en·ter·i·ca subsp. Saint-Paul (salmō-nelă en-teri-kă sānt pawl) A variety of anaerobic bacteria, previously thought extremely rare, which caused hundreds to sicken in the summer of 2008 in more than two dozen U.S. states. Although tomatoes were likely the causative agent, suspicions were also raised about salsa, scallions, and some species of hot peppers (e.g., jalapeno). Florida and Mexico were thought to be the source of the tainted food(s).
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